Another winter warmer coming your way this week, recommended by our very own Charlotte who has added this to their midweek repertoire as it is simple, heartwarming and delicious. Don’t be fooled by it’s simplicity though – it can be brought out at a dinner party as its flavours have that wow factor.
Easy to veganify – just replace the dairy cream with your favourite plant-based cream and the cheese with one that is both rich and can melt – we recommend …
Several ways to serve this dish depending on hunger levels and what you’ve got in the cupboard! We recommend potatoes either roasted or boiled or a fresh green salad with sprouted beans 😉 steamed quick pan-fried broccoli or PSB or even warm crusty bread to mop up all the juices!
250ml vegetable stock
400g tin of chopped tomatoes
3 bay leaves
250ml double cream
400g tin of green puy lentils, drained (or 250g home-cooked)
400g chard (swiss or rainbow)
Butter or olive oil
2 garlic cloves, finely chopped
A whole nutmeg
50g mature cheddar, grated (optional)
1. Combine the stock, tomatoes and bay leaves in a saucepan and bring to a simmer. Cook for 10–15 minutes, or until the mixture has reduced by about a third, then pour in the cream and the lentils and cover to keep warm.
2. Cut the chard stalks from their leaves and shred the leaves into 1cm-wide ribbons, then cut the stems into 2cm lengths, keeping them separate.
3. Heat a shallow ovenproof pan with a lid on a medium heat. Add a knob of butter or drizzle of oil, then add the garlic. Cook for 1-2 minutes, add the chard stalks, then cover and cook for 5 minutes, or until they have lost their rawness. Remove the lid. Stir in the leaves, then take the pan off the heat.
4. Pour in the lentil mixture, grate in some nutmeg and mix well. If you don’t have an ovenproof pan, transfer the mixture to a gratin dish at this point. Dot over the cheese, if using, then bake at 200C/400F/gas 6 for 25 minutes, until golden and bubbling.
- Make sure you leave the tomato mixture to cook for a little while to really take on the flavour from the bay leaves