SERVES 4 TO 6
Salad

Ingredients

Syrian-Style Lentils with Chard
  • brown or French green lentils (lentilles du Puy),1 1/2,cups,picked through for stones,de-puy-lentils
  • kosher salt,3,teaspoons,plus more to taste,mortons-kosher-salt
  • extra-virgin olive oil,1/2,cup,,california-olive-ranch-extra-virgin-olive-oil
  • sliced sweet onion,1 1/2,cups,such as Ailsa Craig, Vidalia, or Walla Walla,
  • garlic,1,tablespoon,finely chopped,
  • chard,10,leaves (about 3 cups),stalks removed and sliced into thin ribbons,
  • lemon juice,1,tablespoon,freshly squeezed,
  • grape molasses or pomegranate molasses,2,tablespoons,,cortas-pomegranate-molasses
  • fresh cilantro leaves,3/4,cup (about 1 bunch),,
  • black pepper,,,freshly ground,malabar-peppercorns
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Syrian-Style Lentils with Chard

This lentil salad tastes best when served cold because the flavors need to mingle and mellow. It’s a staple on our meze bar in the fall, when dark leafy greens like chard, kale, and collards are at their peak and their sweetest. Remove the stalks if they are large and fibrous looking, but if the chard is young and tender, the stalks are delicious chopped and added to the sauté pan with the onion. — from Soframiz by Ana Sortun and Maura Kilpatrick. Buy this book from Penguin Random House, Indiebound, or Amazon.

Reprinted with permission from Soframiz by Ana Sortun and Maura Kilpatrick, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2016 Kristin Teig
Written By Ana Sortun and Maura Kilpatrick | Oct 26, 2018

Ingredients

Syrian-Style Lentils with Chard
  • brown or French green lentils (lentilles du Puy),1 1/2,cups,picked through for stones,de-puy-lentils
  • kosher salt,3,teaspoons,plus more to taste,mortons-kosher-salt
  • extra-virgin olive oil,1/2,cup,,california-olive-ranch-extra-virgin-olive-oil
  • sliced sweet onion,1 1/2,cups,such as Ailsa Craig, Vidalia, or Walla Walla,
  • garlic,1,tablespoon,finely chopped,
  • chard,10,leaves (about 3 cups),stalks removed and sliced into thin ribbons,
  • lemon juice,1,tablespoon,freshly squeezed,
  • grape molasses or pomegranate molasses,2,tablespoons,,cortas-pomegranate-molasses
  • fresh cilantro leaves,3/4,cup (about 1 bunch),,
  • black pepper,,,freshly ground,malabar-peppercorns
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Step one

In a saucepan, bring 6 cups water to a boil over high heat. Add the lentils, lower the heat, and simmer until just tender, about 20 minutes. Add 2 teaspoons of the salt and let the lentils stand off the heat for 5 minutes to absorb the salt. If the lentils cool down before they have time to absorb the salt, they will be salty on the outside and not seasoned throughout. Drain and spread them onto a baking sheet to cool.

Step two

Meanwhile, place a sauté pan over medium heat and add 2 tablespoons of the olive oil. Add the onion and sauté on low heat until the onion starts to brown, about 10 minutes. Stir in the garlic and chard leaves and cook until the chard wilts and is tender, about 3 minutes.

Step three

Combine the lentils in a large mixing bowl with the onion and chard mixture. Add the lemon juice, grape molasses, and remaining 6 tablespoons of olive oil. Add the cilantro and season with the remaining 1 teaspoon salt and the pepper to taste.

Step four

Serve at room temperature or chilled. Store covered in the refrigerator for up to 4 days.