This is a great meatless Monday meal which can be your weekday lunch meal as well. It's delicious and quite filling!
6 large servings
2T. olive oil
1 large onion, chopped
½ bunch Swiss chard (6 oz) leaves and stems, separated and chopped
3 cloves garlic, minced
1½tsp. ground cumin
1tsp ground coriander
¼ tsp crushed red pepper flakes
1 ¼ cups brown or green lentils, picked over and rinsed
8c. Low sodium chicken broth (can substitute vegetable broth)
1(28oz)can no salt added whole peeled tomatoes, plus their juices
1tsp kosher salt, plus more as needed
½ tsp freshly ground black pepper, plus more as desired
½ cup dried whole-wheat elbow macaroni
Heat the oil in a large pot over medium heat. Once the oil shimmers, stir in the onion, and cook for about 5 minutes until softened. Add the chopped chard stems, the garlic, cumin and coriander and crush red pepper flakes; cook, stirring for about 1 minute then add the lentils and the broth. Add the tomatoes one at a time, crushing them with your hands over the pot plus any juice that’s remaining in the can. Add the bay leaf, salt and pepper; once the mixture is bubbling at the edges, reduce heat to medium low, partly cover and cook for 25-35 minutes, until the lentils are tender. Also check the tomatoes during this time and further break them down with a spoon.
Increase the heat to medium-high; stir in the macaroni. Once the liquids come to a boil, reduce the heat to medium-low, partly cover and cook for about 10 minutes, at which point the pasta should be nearly done.
Discardt he bay leaf, and then stir in the Swiss chard leaves. Cook for another 5 minutes, taste and season with more salt and pepper as desired. Serve hot.
Ellie Krieger from the Food Channel has lots of recipes to enjoy at elliekrieger.com