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Lentils with Swiss Chard
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Posted by:  

This Syrian dish makes a great side dish, especially with Salmon (try the Roasted Salmon & Onions). Note: I couldn't find pomegranate molasses so I substituted pomegranate juice mixed with honey. I'm anxious for someone to let me know how different this dish would be with the molasses.

Serves: 4-5

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Mizrahi Parve Side Dish

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1 cup brown lentils
4 tbl olive oil
4 Swiss Chard (selq) leaves, large
8 cloves garlic, crushed
3/4 cup cilantro, chopped
2 tbl lemon juice
3/4 cup water
2 tbl pomegranate juice mixed with 1 tsp honey


  1. Prepare the Swiss Chard: remove the stems, wash and dry it and cut into strips
  2. Bring salted water to boil and add lentils, cooking for about 40 minutes, until lentils are just soft
  3. Meanwhile, saute the Swiss Chard in one tablespoon of olive oil until wilted, then set aside
  4. Saute garlic and chopped cilantro using the remaining olive oil for about a minute
  5. Reduce heat, add Swiss Chard, drained lentils, 1 cup water and cook for 10 minutes, stirring often
  6. Add pomegranate mixture and lemon juice and continue cooking for an additional 5 minutes
  7. Some like to drizzle olive oil on lentils before serving

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