Best 10 Swiss Chard With Lentils And Feta Cheese Recipes

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**Embark on a Culinary Journey with Swiss Chard, Lentils, and Feta Cheese: A Trio of Delectable Recipes**

Discover a symphony of flavors and textures in this culinary exploration of Swiss chard, lentils, and feta cheese. Our trio of recipes offers a delightful fusion of Mediterranean and Middle Eastern influences, ensuring a captivating experience for your taste buds. From the vibrant Swiss chard and lentil soup to the hearty Swiss chard and lentil salad, and the savory Swiss chard and lentil stuffed peppers, each dish promises a unique culinary adventure. Prepare to be tantalized by the earthy notes of Swiss chard, the comforting warmth of lentils, and the tangy zest of feta cheese. Whether you seek a wholesome meal, a refreshing salad, or a flavorful vegetarian main course, this culinary trio has something to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

SWISS CHARD WITH LENTILS AND FETA CHEESE



Swiss Chard With Lentils and Feta Cheese image

Make and share this Swiss Chard With Lentils and Feta Cheese recipe from Food.com.

Provided by Paris D

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup yellow onion, small-dice (from about 1/2 medium onion)
2 garlic cloves, finely chopped
1/4 teaspoon black pepper, freshly ground
1 cup brown lentils
2 cups organic free range fat free chicken broth
12 ounces swiss chard (about 1 bunch)
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon black pepper, freshly ground
4 teaspoons red wine vinegar
1/2 cup feta cheese, crumbled (about 2 1/2 ounces)

Steps:

  • Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the lentils, stir to combine, and add the chicken broth. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
  • Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.
  • Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
  • Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

Nutrition Facts : Calories 306.8, Fat 11.5, SaturatedFat 3.9, Cholesterol 16.7, Sodium 614.4, Carbohydrate 35.4, Fiber 16.5, Sugar 3.5, Protein 16.9

FRENCH LENTILS WITH CHARD



French Lentils with Chard image

This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers' market, costs no more than $4 to make, and it feeds four to six people. This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don't insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
4 large garlic cloves, minced
1 pound lentils, preferably imported green lentils, washed and picked over 2 1/4 cups
A bouquet garni made with 2 bay leaves, a Parmesan rind and a sprig or two each of thyme and parsley
Salt
freshly ground pepper
1 bunch Swiss chard (3/4 to 1 pound), stemmed, washed and coarsely chopped
Freshly grated Parmesan, crumbled goat cheese or feta for serving

Steps:

  • Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
  • Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 3 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 4 grams

SWISS CHARD WITH LENTILS AND FETA CHEESE



Swiss Chard with Lentils and Feta Cheese image

Adding lentils to sautéed chard makes a filling, healthy side dish. First cook the lentils with onion and garlic for a little extra flavor, then stir them into the sautéed chard. Add a dash of red wine vinegar and a few crumbles of feta cheese and serve with baked salmon. So ono!

Provided by Oahu Fresh

Yield 4 servings

Number Of Ingredients 9

2 tbsp olive oil
1/2 cup small-dice yellow onion ((from about 1/2 medium onion))
2 medium garlic cloves (finely chopped)
1 cup brown or green lentils
2 cups water
12 ounces Swiss chard ((about 1 bunch))
1/2 tsp kosher salt (plus more for seasoning)
4 tsp red wine vinegar
1/2 cup crumbled feta cheese ((about 2 1/2 ounces))

Steps:

  • 1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • 2. Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
  • 3. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.
  • 4. Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  • 5. Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
  • 6. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE



Sauteed Swiss Chard with Parmesan Cheese image

Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!

Provided by DannyBoy

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
½ small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
1 pinch salt to taste

Steps:

  • Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 4.9 g, Cholesterol 17.5 mg, Fat 13.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 202.4 mg, Sugar 1.4 g

SWISS CHARD FRITTATA



Swiss Chard Frittata image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13

24 cherry tomatoes
2 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon light-brown sugar
1/4 teaspoon coarse salt
18 large eggs
Coarse salt and freshly ground black pepper
2 to 3 tablespoons extra-virgin olive oil
2 large white onions, halved and sliced crosswise into 1/4-inch-thick slices
6 to 8 ounces Swiss chard, stems sliced thin, leaves sliced into ribbons
3/4 cup cow's milk feta, crumbled

Steps:

  • Tomatoes: Preheat oven to 325 degrees. In a 9-inch pie plate, place tomatoes and garlic cloves. In a small bowl, whisk together olive oil, balsamic vinegar, thyme, light-brown sugar, and salt. Drizzle over tomatoes and garlic and bake in the oven until tomatoes are wilted and caramelized, 40 to 45 minutes. Set aside.
  • Frittata: Increase oven temperature to 425 degrees, with the rack in the upper third of the oven. Lightly beat eggs in a large bowl with a whisk. Season with salt and pepper; set aside.
  • In a 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring, until tender, 12 to 15 minutes. Reduce heat to medium and add the stems of the chard; cook until tender, 3 minutes. Add the chard leaves and stir to combine. Cook until wilted, about 1 minute. Pour egg mixture into skillet. Cook, using a heatproof spatula to gently stir and push eggs from edges to center of pan so runny parts run underneath, until eggs begin to set, about 2 minutes.
  • Scatter cooked tomatoes on top of the frittata and evenly distribute feta cheese on top. Transfer frittata to oven and cook until top is set and has puffed slightly, about 15 minutes.
  • Gently run a spatula around the edges and underneath the frittata and carefully slide out of the pan onto a cutting board. Slice into wedges and serve hot, warm, or at room temperature.

SWISS CHARD, STIR FRIED, WITH FETA CHEESE



Swiss Chard, Stir Fried, with Feta Cheese image

Low cal veggie, High iron. Great with the touch of Feta & Pine nuts. Don't overcook. You can include this in a Chinese meal as an exta vegetable dish

Provided by Bergy

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons pine nuts, toasted to light brown
2 tablespoons peanut oil
2 medium shallots, chopped finely
2 bunches red swiss chard or 2 bunches white swiss chard, rinsed well and torn into 2" pieces
1/4 cup crumbled feta cheese (Use your favorite Type, cow or goat)
salt and pepper

Steps:

  • In a wok heat the oil (medium heat).
  • Add shallots; stir fry 1 minute or until just beginning to brown.
  • Add Swiss Chard, toss and cover.
  • Cook 2 minutes.
  • Remove cover and cook about another minute.
  • If there is any liqiud drain it off.
  • Stir in the Feta cheese, cook 30 seconds or until it starts to melt.
  • Add Pine nuts and season.
  • Serve immediately.

QUICK BRAISED CHARD & LENTILS



Quick braised chard & lentils image

Rainbow or Swiss chard is a nutritious and vibrant ingredient- here we team it with robust Puy lentils to create an interesting side dish

Provided by Barney Desmazery

Categories     Side dish

Time 25m

Yield Serves 4 as a side or 2 as a main

Number Of Ingredients 6

300g Swiss or rainbow chard , leaves and stalks separated
2 tbsp good-quality olive oil , plus a drizzle
1 garlic clove , sliced
1 red chilli , deseeded and chopped
250g pouch cooked puy lentils
squeeze lemon juice

Steps:

  • Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted.
  • Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve.

Nutrition Facts : Calories 153 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium

ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA



Roasted Butternut Squash With Lentils and Feta image

The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.

Provided by Nik Sharma

Categories     lunch, vegetables, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 17

1/2 cup black or green lentils
1 (3-inch) cinnamon stick
4 garlic cloves, peeled and smashed
Kosher salt
1 (1-pound) butternut squash
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1/4 cup crumbled feta
4 scallions, trimmed and thinly sliced
2 tablespoons roasted, salted pumpkin seeds
1/4 cup extra-virgin olive oil or grapeseed oil
2 tablespoons pomegranate molasses
1 tablespoon honey
1/2 teaspoon ground cumin, toasted
1/4 teaspoon ground cayenne
1/2 teaspoon black pepper
Kosher salt

Steps:

  • Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
  • Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
  • While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  • Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
  • While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
  • Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

BRAISED SWISS CHARD WITH CURRANTS AND FETA



Braised Swiss Chard with Currants and Feta image

Categories     Garlic     Side     Braise     Sauté     Vegetarian     Quick & Easy     Feta     Currant     Dried Fruit     Winter     Healthy     Chard     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 (1-pound) bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried currants
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

Steps:

  • Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
  • Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

Tips:

  • Rinse lentils thoroughly before cooking. This will help to remove any dirt or debris.
  • Use vegetable broth instead of water for cooking lentils. This will add extra flavor to the dish.
  • Add a bay leaf to the pot while cooking lentils. This will help to infuse the lentils with a subtle, aromatic flavor.
  • Don't overcook lentils. They should be tender but still hold their shape.
  • Use fresh Swiss chard for the best flavor. If you can't find fresh Swiss chard, you can use baby spinach instead.
  • Add the Swiss chard to the pot in the last few minutes of cooking. This will help to prevent it from becoming overcooked.
  • Season the dish to taste with salt, pepper, and lemon juice.
  • Serve the dish warm, topped with feta cheese.

Conclusion:

This Swiss chard with lentils and feta cheese is a healthy and delicious dish with high fiber and protein. It's perfect for a quick and easy weeknight meal. The lentils are cooked in vegetable broth and flavored with garlic, onion, and bay leaf. The Swiss chard is added in the last few minutes of cooking, and the dish is seasoned with salt, pepper, and lemon juice. Finally, it's topped with feta cheese and served warm.

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