Lentils with chard, dill and feta


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

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.


  • 400 g (14 oz/2 cups) puy lentils or tiny blue-green lentils, rinsed


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