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Ingredients
Method
1. Blanch the chard in a pan of boiling, salted water. First add the stalks and then, after 2 minutes, add the green leaves. Blanch for a further 30 seconds and then drain. Refresh in a bowl of iced cold water and drain again.2. Heat a dash of olive oil in a pan and then fry the chilli and garlic over a low heat until softened. Add the tomatoes and cooked lentils to the pan and simer for 2 minutes.
3. Add the olives and blanched chard to the pan and season with salt and pepper. Mix well. Drizzle over a little lemon-flavoured olive oil and serve.
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