Stewy black lentils with chard and feta from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 77) by Jenny Rosenstrach

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Za'atar pizza dough flatbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the vegetable stock recipe on p. 232.

  • bernalgirl on February 08, 2022

    I thought twice about using a full pound of lentils and instead added more vegetables: chard stems in small dice, and an extra carrot, celery stalk, and half onion, as well as a few cloves of minced garlic. I also added a bay leaf, as I usually would when making lentils or beans. I served it over brown rice with herby yogurt and feta, and enjoyed this quite a bit. There’s plenty left over for lunches and to freeze for another easy dinner, however this is neither as tasty nor any easier than other lentil recipes so I’m not sure I’d make it again.

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