Time ~70 minutes
2 Tbl olive oil
½ cup small-dice yellow onion (about ½ medium onion)
2 medium garlic cloves, minces
1 cup brown or green lentils
2 cups water
1 bunch Swiss Chard (or other greens)
½ tsp salt
¼ tsp freshly ground black pepper
4 tsp red wine vinegar
½ cup crumbled feta cheese
Heat 1 tbl oil in medium pan over medium heat. Add onion and garlic, season with salt and pepper. Cook until softened, about 5 minutes.
Add lentils, stir to combine and add the water. Increase heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
Meanwhile, chop chard including stems.
Heat the remaining Tbl oil in a large frying pan over med-high heat. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until softened about 5 minutes.
Add chopped chard leaves salt and pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.
Based off a recipe from chowhound.com/recipes