Lentils with Rainbow Chard, Mushrooms, and Balsamic Glaze

                                      

Ingredients:

4 cloves of garlic, minced and divided in half

1 onion, chopped

1 cup of green lentils, rinsed

3 1/2 cups of vegetable or chicken stock

1/4 tsp of cumin

1/8 tsp of cayenne pepper

1 tsp of salt

1 bunch of rainbow chard, stems removed, chopped and reserved

4 oz of cremini mushrooms, chopped

1 shallot, minced

1/4 cup of balsamic vinegar

Olive oil

In a heavy pot, heat a small amount of olive oil over medium heat.  Add half of the garlic and allow to cook until browned.  Add the onion and stir until just starting to turn golden brown, about 8 minutes.  Add the lentils and 2 1/2 cups of stock.  Season with cumin, cayenne and salt and bring to boil.  Reduce to a simmer and allow to cook for one hour, stirring occasionally.  Add up to 1/2 cup of stock as needed to keep moist until the lentils are creamy.  Meanwhile, in a large saucepan, heat a small amount of olive oil and sauté the chopped chard stems for 1 minute.  Add in the minced shallots, remaining garlic and mushrooms.  Cook until the mushrooms have begun to release their liquid, about 5 minutes.  Place mixture in a bowl.  Chop up the leaves of the rainbow chard into bite sized pieces.  Sauté in the same pan used for the stems until they have wilted.  Deglaze the pan with 1/4 cup of stock.  Remove mixture to another bowl.  Add to the same pan the balsamic vinegar and reduce until thickened, about 2 minutes.  To assemble, place a scoop of lentils on the bottom of the plate.  Top with sautéed chard leaves and some of the juices.  Place a pile of the sautéed chard stems mixture on top and drizzle with the balsamic glaze.