Serves 6 to 8
- 1 tablespoon refined coconut oil
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon herbes de Provence
- 1 teaspoon fine sea salt
- 1-1⁄2 cups lentils
- About 3 cups low-sodium vegetable stock
- 2 tomatoes, cut into 1⁄2-inch dice
- 1 bunch (about 1⁄2 pound) chard, leafy parts only, cut into 1⁄2-inch strips
- 6 cups Mashed Potatoes
Preheat oven to 350°F.
Heat the oil in a 4- to 6-quart stockpot over medium. Add the shallots and cook, stirring occasionally, for 1 minute. Add the garlic, herbes de Provence, and 1⁄2 teaspoon of the salt and cook, stirring occasionally, for1 minute, or until the shallots are browned. Add the lentils and 2-1⁄2 cups of the vegetable stock, increase the heat to high, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender and the stock is absorbed, 35 to 40 minutes. Stir in the tomatoes and transfer the lentil mixture to a 2-quart casserole dish, spreading it evenly.
Add the remaining 1⁄2 cup of stock to the pot and return it to high heat. When the stock comes to a boil, add the chard and the remaining 1⁄2 teaspoon of salt. Cook, stirring occasionally, until the chard is tender and the liquid has been absorbed, about 4 minutes. (If the pan gets dry before the chard is cooked, add more stock, 2 tablespoons at a time.) Add the chard to the casserole dish, spreading it evenly. Top with the mashed potatoes, spreading them evenly.
Place the casserole dish on a rimmed baking sheet and bake until thoroughly heated through and the potatoes are slightly browned, about 30 minutes. Serve warm.
Next recipe: Spaghetti Squash | Back to Recipes