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Lentils with chard, dill and feta
- Serves
4
- Difficulty
Easy
- Ready in
3 hr 30
By Katy Holder
Published 2018
Serve this as a side dish or a fresh and filling lunch. You can use silverbeet in place of the rainbow chard, if you like. Remember the feta will be salty, so go easy on the salt when seasoning.
Ingredients
400 g 14 oz 2 cups
Method
Put the lentils, stock and garlic into the slow cooker and cook on high for 3 hours, or until the lentils are tender.
Stir in the chard and cook for a further 15 minutes until wilted.
Season with sea salt and freshly ground black pepper, then stir in half of each of the dill, spring onions and feta.
To serve, top with the remaining dill, spring onion, feta and a drizzle
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