Ingredients

• 1/2 Pound Chard
• 2 Tablespoons Olive Oil
• 1/2 Cup Onion, Diced
• 1/2 Cup Carrots, Diced
• 1 Cup Dried Lentils, Rinsed
• 2 Cloves Garlic, Minced
• 1 Whole Bay Leaf
• 1/4 Teaspoon Dried Thyme
• 2 Cups Water
• 1 Teaspoon Red Wine Vinegar
• 1 Pinch Salt and Black Pepper

Directions

1. Cut the center stems from the chard and dice them the same size as the onions and carrots. Cut the chard leaves into strips and set aside.
2. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot, and chard stems and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the lentils, garlic, bay leaf, and thyme and cook, stirring, for 1 minute. Add the water and bring to a boil. Reduce to a gentle simmer and cook, uncovered, for about 20 minutes or until the lentils are cooked but slightly al dente.
4. Remove and discard the bay leaf (or leaves). Add the chard leaves, cover the pan, and cook for another 5-10 minutes until the chard leaves are wilted. Season the lentils with vinegar, salt, and pepper.