Quick braised chard & lentils

Ingredients

• 300 g rainbow chard separated
• 2 tbsp olive oil plus a drizzle
• 1  garlic clove sliced
• 1  chilli red deseeded chopped
• 250 g puy lentils cooked
• 1 tablespoon juice of lemon 

Equipment

• frying pan

Directions

1. Cut the chard stalks into batons and roughly shred the leaves.
2. Heat half the olive oil in a large saut pan.
3. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.
4. Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.