Spanish-Style Lentil, Chard and Butternut Stew
- Makes4 servings
- Cook Time45 minutes
- 6
This take on lentil stew is is based on a recipe from Clifford A. Wright, food writer and expert on Mediterranean cuisine. With a base of earthy lentils swirled with chard leaves and studded with chunks of butternut squash, the stew satisfies with its array of tastes and texture. Smoked paprika, saffron threads and sherry vinegar combine to give the dish a uniquely Spanish flavor and aroma. A small measure of rice lightly thickens the broth; we prefer the starchiness of Arborio rice, but any type of white rice will work. Serve this as a vegetarian main or as a side to pork or chicken.
Don’t use brown or regular green lentils. Lentils du Puy, sometimes called French green lentils, are the best type for this stew because they retain their shape and a firm texture when fully cooked. Don’t forget to reserve the chard stems separately from the leaves, as the stems are added to the pot early on and the leaves go in at the end.
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