Last updated on October 2nd, 2022 at 07:01 pm
A little taste of Basque cuisine, this Swiss Chard Stew with Pimentón and Lentils is adapted from Jose Pizarro's regional cookbook. Simple to make, this stew is full flavoured, robust and wonderfully Spanish.
One of my favourite things about cooking, besides the eating, is the way it can transport me. The dishwasher hums in the distance but for a brief moment I am eating noodles in Singapore, tacos in Mexico or pizza in New York. While sometimes a sandwich is just a sandwich, food can provide a magical release from the every day. The laundry basket is full, and will be when I return, but a little culinary travel is good for the soul.
Jose Pizarro's Basque cookbook is full of potential journeys. Packed with both family recipes and restaurant quality dishes alike, this book is on regular rotation at our house. While we pass on suckling pork and rabbit stew, many of the dishes can be easily made vegan.
Rustic Spanish cuisine is often simple to prepare and celebrates the integrity of the ingredients. This Swiss chard stew with pimentón and lentils has only a few ingredients but it manages to pack all the nostalgia of a Spanish cantina in every bowl.
While I added lentils to create a complete meal, the Swiss chard is the hero of this dish. Wonderfully colourful, the chard is well cooked but still maintains its beauty and vibrancy.
If you liked my fancy poor man's potatoes, you'll love the rustic ease of this Swiss chard stew with pimentón and lentils. With its effortless balance of flavours, this Spanish bowl takes me to a tiny cantina in a far off village where I can't hear the sound of the dishwasher beeping.
Enjoy.
Swiss Chard and Pimentón Stew with Lentils
Ingredients
- 1 large onion finely chopped
- 2-3 garlic cloves finely chopped
- 1 red capsicum pepper, deseeded and sliced in to thin ribbons
- 1 teaspoon paprika
- 500 grams potatoes, peeled and sliced in to discs
- 1 bunch of Swiss chard washed with the stalks chopped and leaves shredded
- 750 ml vegetable stock
- 400 ml cooked lentils rinsed and drained
- sea salt and pepper
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil and gently fry the onion until soft, around 8 minutes.
- Add the garlic and cook for another 2 minutes.
- Add the capsicum (pepper) and the paprika and fry for a few minutes.
- Add the potatoes, Swiss chard stalks and stock and season with salt and pepper.
- Bring the stock to a simmer and cook for around 20 minutes.
- Add the lentils and Swiss chard leaves and cook for another five minutes or until the stew is lovely and thick.
- Serve with crusty bread.
Jeanette Taylor says
Can you add the dry lentils whilst you are cooking the potatoes?
Amanda says
Hi Jeanette,
I've not tried it - I usually either cook mine beforehand or use canned - but the cook time for the smaller lentil varieties like French or Beluga is around 20 minutes, the same as the cook time for the potatoes. Perhaps soak the lentils for a few hours prior to cooking to give you a head start.
I would love to hear how it goes! Cheers, A.
Roseanne Hutchison says
This was utterly amazing. Divine. So, so SIMPLE. I love it! I just made some for lunch tomorrow. I tasted some and I am so excited to eat this.
Thank you so much for sharing such an exquisite recipe. I am so glad that I came across your website. I am so thankful for a plant based recipe that showcases the beautiful chard. I must admit that I did not cut my swiss chard as finely as I was supposed to 🙁
I guess I will just "have" to make it again! 🙂
Amanda says
Oh Roseanne, thank you so much. I love hearing this. I do love the simple recipes that let the ingredients shine. I have hundreds of cookbooks and I go through them and find ways to make much beloved recipes plant-based. I am so glad you enjoyed this one. x
Jackie says
I received my first two Spanish cookbooks in the mail this week and thats what I was doing today going through them and deciding what to make first but yours sounds delicious so I might start with that one. Thank you
Amanda says
Oh, Jackie, I am mad for cookbooks. I have shelves and shelves of them. I hope you had a wonderful day with all those beautiful recipes. I love how simple this stew is; ready in around 30 minutes. Bliss. Take care and thanks so much for the lovely message.
the_blue_bride says
It looks so good and so rustic 😀 I don't know a lot about Spanish cuisine, but this sounds really delicious and comforting...
Amanda says
Hi Valentina, thanks so much for stopping by. I love how simple Spanish food is. Your blog looks gorgeous - I just took a peek. Lovely. Take care. A.