Everyone has a different idea of what comfort food is, but there’s a special breed of comfort food in the South. Comfort food = as much cheese, butter, cream, fat, and cholesterol as you can muster into one recipe, then, top it with bacon!
Too bad most people think a plant-based diet is boring and unappetizing. They really don’t know what they’re missing! I think we can all agree the comfort food should be full of flavor, stick-to-your-ribs food that’s cooked with love.
That’s exactly what this recipe is for me. It’s another great one taken from Kris Carr’s Crazy Sexy Kitchen. I doubled the amount of swiss chard since I love chard and I knew it would cook down. The lemon zest really brightens everything up and when it’s done, it’s more of a hearty stew. The lentils sort of melt into everything and create a rich, creamy texture. The flavor from the nutritional yeast, wine, and fresh herbs is really remarkable. I could eat this every week!
Kris suggests serving it over brown rice or another grain, but this is so filling, I didn’t need anything extra on the plate.
1 tablespoon olive oil
½ cup shallots, finely diced
6 garlic cloves, minced
1 ½ cups dried green lentils
3 cups vegetable broth
1/2 cup sherry or marsala cooking wine
4 cups chard, chopped
2 1/2 tablespoons nutritional yeas
1/2 teaspoon red pepper flakes
3 tablespoons lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup bunch fresh Parsley, shopped
1 cup frozen green peas
2 tablespoons fresh thyme, minced
2 Tablespoons Earth Balance vegan butter (I actually forgot to add this and didn’t miss it)
Sauté the garlic and shallots in the olive oil over medium heat for about 3 minutes. De-glaze the pan with the wine and add the lentils. Bring just to a boil, then cover, reduce the heat, and simmer for 30 minutes.
Add the rest of the ingredients and cook another 3 minutes or so, until the peas are heated through and the chard is wilted.
This is even better the next day!