Serve with warm whole-wheat pita.
Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes.
Meanwhile, separate chard greens from stems.
Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Thinly slice the stems; chop the greens.
Add garlic, cumin and Aleppo to the pot; cook until fragrant, about 30 seconds.
Add water, lentils and the chard stems; bring to a boil over high heat.
Reduce heat and simmer, stirring occasionally, until the lentils are falling apart, about 20 minutes.
Stir in the chard leaves and cook until tender, about 5 minutes.
Stir in salt, lemon juice and pepper before serving.
Garnish with more oil and Aleppo, if desired.
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
