Lentils & Carrots with Swiss Chard & Yoghurt

Lentils & Carrots with Swiss Chard & Yogurt, from ‘Dishing up the Dirt’
 
Prep in 20 mins, cook for 45. Serves 4. This is a great summer recipe – can be eaten as is or paired with some grilled Forty Hall Farm sausages for some extra protein.

Ingredients:
 
·      3/4 cup puy lentils + 2 tbsps lemon juice
·      4 carrots, chopped into ½ inch pieces
·      4 tablespoons melted ghee (or butter)
·      4 spring onions, finely chopped
·      1 teaspoon caraway seeds
·      1 ½ teaspoons ground cumin
·      1 bunch of swiss chard, leaves thinly sliced (stems saved for another use)
·      4-6 Tbsps water
·      ½ cup full fat plain yogurt
·      juice of half a lemon
·      ½ cup finely chopped cilantro
·      Salt and Pepper
·      Extra virgin olive oil for serving
 

Method:

1.    Place the lentils in a pot and cover with 2 cups of water and 2 Tbsps of lemon juice. Leave at room temperature for 8 hours (see note). Drain the lentils and rinse them under cold water.
2.    Bring a medium saucepan filled 3/4 of the way with water to a boil. Once boiling, add the lentils, decrease the heat to medium, and cook for about 25-30 minutes or until the lentils are soft but still hold a bit of a bite. Drain and set aside.
3.    Preheat the oven to 425F. Toss the carrots with the melted ghee, salt and pepper and place them on a baking sheet. Roast in the oven until lightly browned and tender. About 30 minutes.
4.    Add the remaining ghee to a large saucepan over medium heat and add the onion, caraway, cumin, and a fat pinch of salt. Cook, stirring occasionally for about 10 minutes, or until the onions are golden brown and fragrant. Add the chard, cooked carrots, lentils and water. Cook for about 5 minutes or until the chard leaves wilt down a bit and become bright green.
5.    Remove from the heat, and top with the yogurt, lemon juice, cilantro, salt and pepper and a drizzle of extra virgin olive oil. Serve warm or at room temperature.