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Lentils with Swiss Chard and Pomegranate Molasses

Lentils with Swiss Chard and Pomegranate Molasses

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

This hearty vegetarian dish combines quick cooking brown lentils and silky, sweet caramelized onion. The earthy, deep flavors are brightened with lemon juice and tangy-sweet pomegranate molasses, while Swiss chard lends minerally notes and cilantro brings freshness. We quick-pickle the chard stems in lemon juice and add them at the end; they offer a pleasing textural contrast to the lentils. Use rainbow chard if available—the brightly hued stems add pops of color. The lentils are especially good with seared salmon fillets, runny-yolked eggs or hunks of warm, crusty bread.

Tip

Don't bother picking off just the leaves from the bunch of cilantro. The tender parts of the stems are fine to use, too. Simply lop off the stems from the entire bunch, removing just the thicker, more fibrous sections.

Ingredients
  • ½

    bunch Swiss chard, stems thinly sliced, leaves chopped into rough ¾-inch pieces (about 5 cups), reserved separately

  • 3½

    tablespoons lemon juice, divided

  • 1

    cup brown lentils, rinsed and drained

  • 4

    medium garlic cloves, finely chopped, divided

  • Kosher salt and ground black pepper

  • 5

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    large yellow onion, halved and thinly sliced

  • 2

    tablespoons pomegranate molasses

  • 1

    bunch fresh cilantro, finely chopped

Step 1

In a small bowl combine the chard stems and 2 tablespoons of lemon juice; set aside. In a large saucepan over high, combine 5 cups water, the lentils, half the garlic and 2 teaspoons salt. Bring to a boil, then stir, reduce to medium-high and cook, adjusting the heat as needed to maintain a rapid simmer, until the lentils are tender, 20 to 25 minutes.

Step 2

Meanwhile, in a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring often, until softened, 3 to 5 minutes. Reduce to medium and cook, stirring occasionally, until the onion is deeply browned, another 3 to 5 minutes.

Stir in the remaining garlic and the chard leaves. Continue to cook, stirring often, until the chard is wilted and tender, 3 to 5 minutes. Transfer to a large bowl.

Step 3

When the lentils are tender, drain them in a colander, then transfer to the bowl with the onion. Drain off and discard the liquid from the chard stems, then add the stems to the lentils and onion.

Add the remaining 3 tablespoons oil, the remaining 1½ tablespoons lemon juice, the pomegranate molasses and 1 teaspoon each salt and pepper. Stir, then fold in the cilantro. Taste and season with salt and pepper. Serve warm or at room temperature, drizzled with additional oil.

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