Contributed by Recipe adapted from “IndoLink” at www.indolink.com)

Ingredients

2 lbs Swiss chard

½ tsp Cumin

¼ tsp Turmeric
1 tsp Coriander
1 large Onion, chopped
3 cloves Garlic, minced
1 fresh Red chili
1 tsp ground Black pepper
1 C Red lentils, soaked for half an hour beforehand

½ C Water
1 Tbs Veggie Stock
1 can Tomatoes
Salt to taste
Tomato puree to thicken

Instructions

Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chili. After five minutes, add the garlic and the onion. When the onion is tender add the black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the Swiss chard, chopped coarsely, and the stock and water. Add the red lentils. Simmer for a couple of minutes more. Add the canned tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste. Simmer for another couple of minutes till the dahl has thickened. Serve with brown rice.

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