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Lentil Chard Stew

Delicious and nourishing lentil stew that can be made vegetarian.
Cook Time 1 hr
Course Soup


  • Dutch oven


  • 1-2 tbsp olive oil
  • 1 yellow onion, diced
  • 3-6 cloves garlic, diced
  • 2 tbso curry powder
  • 4 cups broth vegetable, chicken, or bone broth
  • 1 large bunch swiss chard, stalks removed, chopped
  • 2 cups lentils, red or green
  • 1 pound chicken sausage optional
  • sea salt & black pepper to taste
  • bay leaf


  • Heat oil in Dutch oven or heavy large saucepan over medium-high heat.
  • Add onion and garlic and sausage if using; sauté about 5-7 minutes.
  • While that's sauteeing, rinse the lentils and cull them for small stones and debris.
  • Add lentils to pot; add broth. Mix in curry and a pinch cayenne.
  • Add bay leaf if using.
  • Bring to a boil, then reduce the heat and cook at a lively simmer for about an hour, stirring from time to time to prevent the lentils from burning.
  • Add water or broth as needed if liquid cooks down too quickly.
  • After about 40 minutes (when lentils are not quite done but almost), add chard. It will cook down quickly.
  • Taste to correct seasonings; add salt if needed.
  • Add more broth or water to desired thickness (I like mine very thick).
  • When the lentils are cooked and the chard is tender, serve piping hot in bowls. Top with sour cream if desired.
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