Chard & Lentil Chipotle Stew

This incredible vegan recipe came about this week as I was rummaging through my freezer, taking an inventory of what remained in vegetables I had froze from our vegetable garden this summer. I had quite a bit of blanched, frozen chard to use up so I decided to create a quick lunch today, using lentils and the remainder of a bottle of chipotle sauce I had found in the fridge. I created a simply aioli at the end by combining mayonnaise & chipotle sauce, which really added a spark to the final dish. Once the chard is blanched, this recipe can be made in 20 minutes, making it a great choice for a week night dinner.

4 Servings

Ingredients:

1 onion, finely chopped

3 stalks of chard, white stems & green leaves roughly chopped & blanched for 3 minutes

820gr tin of cooked lentils, drained (530gr when drained)

600ml boiling water

1 vegetable stock cube

2 tbsp chipotle sauce

1 tsp paprika

1 garlic, minced

S&P

3 tbsp mayonnaise (or vegan option)

2 tbsp chipotle

Juice of a lime

Instructions:

Heat 2 tbsp olive oil in a pot on medium low heat.

Add the onion & simmer 3 minutes until softened.

Add the chard, lentils, boiling water, stock cube, chipotle sauce, paprika & garlic.

Bring to a simmer & cook for 20 minutes, stirring regularly.

Meanwhile, combine the mayonnaise, chipotle & juice of a lime to create your aioli.

Add S&P to the stew if needed.

Serve a bowl with 1 tbsp of aioli.

Enjoy!