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Swiss Chard and Pimentón Stew with Lentils
Simple to make, this Swiss Chard and Pimentón Stew with Lentils is a full flavoured bowl; robust and wonderfully Spanish.
5
from 1 vote
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Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
3
Calories:
340
kcal
Author:
Amanda Logan
Ingredients
1x
2x
3x
▢
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.
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Nutrition
Calories:
340
kcal
|
Carbohydrates:
58
g
|
Protein:
18
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
1057
mg
|
Potassium:
1393
mg
|
Fiber:
17
g
|
Sugar:
8
g
|
Vitamin A:
3081
IU
|
Vitamin C:
80
mg
|
Calcium:
96
mg
|
Iron:
11
mg
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@mygoodnesskitchen
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#mygoodnesskitchen
on Instagram.