Swiss Chard Lentil Salad with Vidalia Onions

Swiss Chard Lentil Salad with Vidalia Onions

It’s the first day of July and I just can’t believe it!

I’m so excited for the holiday weekend- I’ve got a whole menu planned out and I can’t wait to entertain and bring friends and family together through food.

But let’s not get too excited yet, we’ve got a few days until the fireworks start booming and the grills are fired up. Let’s discuss this lentil recipe that I made last week and can easily be whipped up for your 4th of July festivities. About a month ago, I vowed to start cooking more lentils and I think, so far, I’ve been doing pretty good.

Cooking lentils is no new thing. For this dish, I simply cooked dry lentils and tossed them together with a few of my favorite veggies. Swiss chard, Vidalia onions and carrots to name a few but you can easily use spinach or kale if you can’t find Swiss chard in your food store or farmer’s market. The veggies I used are really more suggestions than anything else because you can mix n’ match what you want to add in. I have a deep love for Swiss chard and I think it makes any dish better. I also tossed in a bit of fresh orange juice n’ zest and almonds for a bit of flavor.

I think I’d wear fresh orange zest as a fragrance if they sold it. Do they? I need to find it, if so!

This gluten and dairy free dish is such a flavorful summer meal, if I do say so myself. O boy, is it ever amazing! You’ll love it. A whole lot.

Have a safe and relaxing July 4th holiday! What’s everyone cooking?

And check out my gluten-free recipe for Glamour Magazine: Homemade Golden Muesli: An Unboring Healthy Breakfast Cereal to Eat All Week

 

4.4 from 12 reviews
Swiss Chard Lentil Salad with Vidalia Onions
 
Prep time
Cook time
Total time
 
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian, Vegan
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 quart purified water
  • ½ cup lentils
  • 1 cup carrot chips
  • 1 Vidalia onion, finely chopped
  • 1 clove garlic, minced
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 1 bunch Swiss Chard, finely chopped
  • 2 tsp. fresh lemon juice
  • ¼ cup almonds
  • 2 Tbsp. dried cranberries
  • ¼ tsp. fresh lemon zest
  • ¼ tsp. crushed red pepper
  • 2 cups arugula
Instructions
  1. In a large saucepan, combine the water, lentils, carrot, Vidalia onion, garlic, sea salt and pepper. Bring to a boil. Lower the heat and simmer, partially covered, until the lentils are soft, approximately 20 minutes. Drain and discard bay leaf.
  2. In the same saucepan, add olive oil over medium heat. Add cooked lentil mixture and Swiss Chard. Cook, stirring occasionally, for 3 minutes. Remove from heat; transfer to a serving bowl. Toss with lemon juice, almonds, cranberries and lemon zest.
  3. Serve at room temperature with arugula.
Notes
Serving Size: 1 Cup Calories: 163.9 cal • Fat: 8.2 g • Protein: 7.6 g • Carb: 18.9 g • Fiber: 7.7 g • Sugar: 3.1 g • Sodium: 396.7 mg

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41 replies
  1. Stephanie Markovitch
    Stephanie Markovitch says:

    I’ve had a bag of lentils sitting in my pantry for 6 months, thanks for the tasty-sounding suggestion :)

    Reply
  2. Katie
    Katie says:

    I’ll have to add this to my list of recipes to try as well! I would maybe try it w/a little bit of the Green or Italian RawFoodz dressing too, just for an extra flavor burst!

    Reply
  3. Marlies
    Marlies says:

    I love lentils! I’ve been looking for recipes that are both healthy and gluten free because my mom can’t eat gluten, and this seems perfect! :) happy 4th!!

    Reply
  4. Marion
    Marion says:

    This salad looks wonderful. I will try this. Your salad dressings in the giveaway also sound yummy and healthy.

    Reply
  5. Laura Gay
    Laura Gay says:

    I can’t seem to find a decent, clean dressing for salads in the stores. Hopefully, I’ll get a chance to win a bottle from RawFoods to help me out.

    Reply
  6. Karen D
    Karen D says:

    I, too, make my own condiments! Would like to try the Raw Foodz condiments! Sound so good! Lentil salads are perfect summer meals, and this looks very yummy!

    Reply
  7. Jennifer
    Jennifer says:

    This looks amazing! I have a bag of green lentils that looks me in the eye every time I walk by it. I didn’t want to make just a boring lentil soup, and now I don’t have to! Can’t wait to try this! Maybe one of the RawFoodz dressings would also be delicious with this recipe!

    Reply
  8. Merle
    Merle says:

    I love lentils! I just never know what to do with them – now, I do!!! Plus this presentation is amazing! A healthy gift ☺

    Reply
  9. Rosie
    Rosie says:

    This sounds wonderful. I think beans, lentils, etc., are highly underrated, for both nutrition and yumminess! I love having lentils as a side dish, and I would love to try them in this salad!

    Reply
  10. Carrie Timme
    Carrie Timme says:

    Yum, I have never tried lentils cooled! Great way to work them into a salad. Thanks for the opportunity to win Raw Foodz Condiments!

    Reply
  11. Susan C
    Susan C says:

    That sounds yummy and I will have to try this for something different for a side salad. As far as the orange zest, there are some lovely orange essential oils that you could whip up into a nice lotion or oil for your skin =)

    Reply
  12. Elizabeth Reithemeyer
    Elizabeth Reithemeyer says:

    I’m making this today! I don’t have Almonds left, so I am using Walnuts..
    I can’t wait to try it!

    Reply
  13. Ingemar Hulthage
    Ingemar Hulthage says:

    I’m always looking for new ways to use swiss chard and I love lentils, now I have a recipe which will incorporate both!

    Reply
  14. Suzanne Lobel
    Suzanne Lobel says:

    Looks really good…think this one will be on my list of recipes to try. I’m also thinking that some of those salad dressings in the giveaway might be good on this salad. Thanks.

    Reply

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