Lentils with Green Chard, Rhubarb & Apricots (vegan) by Foodie’s Chef Laura Brennan - Foodies Market
Since the clocks changed to Daylight Saving, I have been on a restless hunt for Spring vegetables, like peas, pea greens, artichokes, etc. I happened to spot some rhubarb at Eataly Market. I...
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Ingredients
- 1 bunch green chard
- u00bd cup very finely diced onion
- 4-6 tablespoons extra virgin olive oil, divided
- 1 medium or 2 small cloves fresh garlic
- 1 teaspoon ground coriander seed
- 6-ounce stalk fresh rhubarb
- 5-6 dried apricots
- 1-2 bay leaves
- Kosher salt
- fresh ground black pepper
- 10-12 ounces dried lentils**
- ** I used brown lentils, but any lentil except red lentils would work in this recipe. Red lentils
- will quickly fall apart and become mushy.
- 2 tablespoons chopped fresh parsley
- Optional: 1 teaspoon dried dill to finish
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