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Seema’s braised lentils with rainbow chard and charred lemon gremolata recipe

Seema’s braised lentils with rainbow chard and charred lemon gremolata recipe

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Created by The Kitchen

Seema’s braised lentils with rainbow chard and charred lemon gremolata brought depth and brightness to the Tesco Kitchen alongside Julius’s creamy tarragon roast chicken, offering a delicious herbaceous pairing to the richness of the dish. Cooked until tender, the lentils form a comforting base, enriched by silky stems and vibrant leaves of rainbow chard. The charred lemon gremolata lifts everything with bursts of citrus, garlic and dill cuts through the creaminess with just the right amount of bite. See method

Ingredients

For the lentils

  • 2 tbsp olive oil
  • 1 onion, very finely chopped
  • 1 stick celery, very finely chopped
  • 1 tbsp tomato purée​
  • 300g Lentilles Vertes
  • 125ml white wine
  • 1 vegetable stock cube made up to 1ltr
  • 1 heaped tsp Dijon mustard

For the rainbow chard

  • 1 tbsp olive oil
  • 1 clove garlic, finely sliced
  • 300g rainbow chard, stalks removed and finely sliced

For the charred lemon gremolata

  • 1 lemon
  • 1 bunch dill
  • ½ clove garlic
  • ½ red chilli
  • 3 tbsp extra-virgin olive oil

To serve

  • 4-6 rashers smoked streaky bacon, finely sliced
  • 50g roasted hazelnuts, bashed

Each serving contains

  • Energy

    1775kj
    426kcal     21%

  • Fat

    25g 35%

  • Saturates

    5g 23%

  • Sugars

    4g 4%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 27.8g Protein 18.3g Fibre 2.5g

Method

  1. Warm the olive oil in a casserole dish, add the onion and celery and cook for 10 mins until softened. Stir in the tomato purée, followed by the lentils, deglaze the pan with the wine, then add the stock. Simmer with the lid on for 15 mins, remove the lid and simmer for a further 10 mins until tender and the liquid has reduced. Stir in the mustard and season to taste. 
  2. Meanwhile, prepare the chard. Warm the oil in a separate pan, add the garlic and sliced chard stalks and cook gently for 2 mins. Add the torn leaves and stir over the heat for a few mins until wilted. 
  3. To make the lemon gremolata, peel a strip of zest from the lemon and slice the lemon in half and deseed. Place into a dry pan and char flesh-side down until blackened. Place the dill, garlic, chilli and the lemon zest on a board, and very finely chop them all together, mixing as you go. Scrape the mixture into a bowl, add the extra-virgin olive oil and squeeze in the charred lemons. Season to taste. 
  4. For the toppings, cook the bacon in a frying pan (can be the same pan as the chard) until crispy. Bash the hazelnuts in a pestle and mortar until broken into small pieces.
  5. To serve, pile the warm, braised lentils onto a serving platter. Spoon over the rainbow chard and drizzle over the charred lemon gremolata. Finish with the roasted hazelnuts and crispy bacon.

Tip: Seema's braised lentils is the perfect side dish to serve alongside Julius's roast chicken

See more recipes from The Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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