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.

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.

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.

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