Hallou Chard and Lentils

Cooking time
Serves4 people
Vegetarians Gluten-free diets

Say hallou to lentils and chard.

32 ratings


  • A few splashes of olive oil
  • 1 large onion, finely chopped
  • 1 carrot, finely diced (optional)
  • 3 garlic cloves, chopped
  • 200g green speckled or puy lentils
  • Sea salt and freshly ground pepper
  • 100ml red wine*
  • 300ml stock or water
  • 1–2 tbsp mustard
  • A good splash of balsamic vinegar
  • A bundle of chard (chard or kale)
  • 150g halloumi
  • A handful of fresh parsley, finely chopped
  • 1 lemon, juice and zest

*If you don’t have wine swap with water or stock.

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1. Add a splash of olive oil to a lidded pot. Cook the onion, carrot and garlic till softened.
2. Fold the lentils and bay leaf through. Season well. Let it sizzle for a mo. Pour in the wine. Allow it to bubble up for a bit.
3. Pour in stock or water. Lower heat. Pop a lid. Cook for 40 minutes, or until tender.
4. Once cooked. Taste. Add a splash of balsamic vinegar for a touch of sweetness and a little mustard to give it a kick. Adjust seasoning.
5. Finely chop the chard so it’s like chopped parsley. To do, carve the green from the heavy white stem. Stack the leaves. Roll into a bundle. Thinly slice. Then, chop the slivers a bit further. Be gentle with it, though.
6. Fold chard through the lentils. Remove from heat. Set aside.
7. Thinly slice your halloumi. Cut the into little cubes. Fry in a little olive oil till golden. Scatter over lentils. Finish with parsley, lemon juice and zest.
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