Red Lentils with Rainbow Chard, Dates and Almonds

This dish is inspired by a side dish I had at Deseo Latin Restaurant in Scottsdale AZ. It’s not the same and isn’t soup like the way it is made at Deseo,  but the combination of Red Lentils with Dates, Almonds, Greens and Cheese is the same.

Ingredients

Vegetable Stock

Rainbow Chard or whatever Fresh Green you can get. (save and chop stems if using Chard)

Onion or Shallots

Red Lentils

Pealed Tomatoes (Cooked or Canned)

Extra Virgin Olive Oil

Dates Chopped

Roasted Broken Almonds (I used lightly salted)

Fresh Grated Aged Gouda Cheese or any Cheese with a good flavor that can melt. (Deseo uses Mahon Cheese)

Fresh Crushed Sea Salt or Kosher Salt

Fresh Ground Black Pepper.

Cooked Rainbow Chard with Onions Salt and Pepper

I started this off by cooking the cleaned up Chard in Vegetable Stock then removing from stock setting aside with some onions I fried up in olive oil and then tossing them in with the salt and pepper.

In my pot of vegetable stock I added a can of pealed whole tomatoes that I broke up slightly. I added maybe 1/2 the tomato can size of red lentils and 1/2 lb. or a little more of chopped dates and maybe a cup of broken roasted almonds.

Then I added the Chard Onion Mixture and Grated Aged Gouda Cheese.

Rainbow Chard Stems

Lastly I add the Saved Rainbow Chard Stems and then shut the heat off and let it sit a little. The chopped stems are like super delicate watery celery with little flavor but I think they add some interesting texture and color to the dish. Between the cheese, stock and nuts you might not need any more salt but maybe some more pepper. Using a flavorful vegetable stock is part of the key to this recipe. The dates add pops of sweetness and the tomatoes add a little tang. The  browned onions echo threw the dish and the Roasted Almonds add another layer of flavor along with texture.

Red Lentils with Rainbow Chard, Dates and Almonds

I top the serving with a little cheese and an almond so my guest know what’s in the dish.

Forking Good!

I roasted my Beets up with Apple Cider Vinegar and a little water to start with.

Usually I peel my beets but these had super thin skin so I didn’t need too and then I grated them on my box shredder and made them into a thick shredded shape.

I thought the beets would taste good with Lemongrass, Green Garlic, Thai Chili, Asian Pears, Bean Sprouts, fresh crushed Sea Salt and Fresh Ground Black Pepper.

Asian Pear, Lemongrass, Thai Chili and Green Garlic

I mixed them together and added a Big Splash of Mirin, and small amounts of Soy sauce and Rice Vinegar, Some Chopped Green Onion and Fresh Chopped Fresh Basil.

I boiled off some Whole Wheat Spaghetti and added beaten eggs and Sorghum Flour to look like pancake batter and added the Beet mixture till it looked right to me.

Then on med/high heat I almost dry fried them using just a light spray of canola oil.

I lightly added Crushed Sea Salt and Pepper to them.

They came out very tasty. I think most people would like them.

Forking Good!