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.
Calories: 340kcal | Carbohydrates: 58g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 1057mg | Potassium: 1393mg | Fiber: 17g | Sugar: 8g | Vitamin A: 3081IU | Vitamin C: 80mg | Calcium: 96mg | Iron: 11mg
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