• 1 medium onion, chopped
• Extra virgin olive oil
• 1 pound (450 grams)

Fry the chopped onion in 3 tablespoons of olive oil on medium heat until golden brown. Add the chard and sauté it in batches until it is wilted. Stir in the lentils and water and cook until tender, about 40 minutes. In a mortar and pestle, grind the dill seeds and red pepper flakes with salt, using