Lentil and Chard Ragout, a delicious winter meal

I recently made a recipe from a relatively new (to me) vegan cookbook Crazy Sexy Kitchen. I bought this cookbook after attending a Whole Foods Culinary class featuring Chef Chad Sarno, one of the authors. It was a good way to use up some of the chard growing in the garden and a handful of our fresh herbs. I added peppers and okra from our garden to the recipe, to use them up before they went bad. I used the beluga (black) lentils called for in the recipe, the first time I’d ever had them. Beluga lentils are smaller and denser than other lentils. It was a very healthy and flavorful meal that my husband and I enjoyed all week.

The recipe started by sautéing shallot and garlic in oil.

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Next, deglaze the pan with sherry and add beluga (black) lentils. I had peppers from the garden so I threw those in to add some spice. Garden fresh okra also went into the pan.

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Add vegetable stock and simmer until the lentils are tender.

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After the lentils were tender, add the chard, frozen peas, nutritional yeast, lemon zest, parsley, thyme and salt and cook on low for a few more minutes.

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At the end, stir in a bit of butter (vegan if that’s what you prefer) and cracked pepper. Yum!

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