Effortlessly Chuck

I amped up the spices quantities on this Josee DiStasio recipe because I prefer my dhal on the spicier side so feel free to scale it back if you aren’t into spicy food. The braised chards add a nice bitter touch, I highly recommend you don’t skip this garnish.

SERVING SIZE

Serves 4

INGREDIENTS

2 tbsp of coconut oil

1 onion chopped

2 tsp of whole mustard seeds

2 tsp of fennel seeds

1/2 tsp of chili flakes

1 1/2 tsp of ground ginger

1 garlic clove chopped

1 tomato chopped

1 1/4 cup of red lentils

5 cups of chicken broth

1 tsp of salt

PREPARATION

Over medium heat in a large pot, melt the coconut oil and sauté onions and spices until golden, about 5 minutes. Add garlic and give the mixture a good stir. Incorporate the tomato, lentils and broth. Add salt. Bring to a boil and let simmer for 17 minutes or until lentils are tender. Meanwhile, get moving on the braised chards.

Braised Chards

INGREDIENTS

400 g of chards

3 garlic cloves smashed

2 tbsp of olive oil

1/4 tsp of salt

Pinch of chili flakes

PREPARATION

Remove chard leaves from their stem and chop roughly. In a non stick skillet warm up the oil over medium heat. Sauté smashed garlic cloves over low heat to infuse oil, 5 minutes. Make sure the garlic does not burn. Remove garlic and add chards and increase heat to medium. Sauté until chards are tender. Stir in the chili flakes.

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