Three Springs Farm

This recipe was passed on to us by CSA member, Barbara Boone.

1 1/2 cup dried lentils

5 cups water

1 bulb green garlic, or 1 small onion, chopped

1 Tbs. dried oregano

1 bunch Swiss chard

1 Tbs. olive oil

1 Tbs. ground cumin

1 tsp. ground tumeric

pinch of red pepper flakes

1/3 cup white vinegar

juice and zest of one lemon

In a large saucepan bring the lentils and water to boil, and cook covered for 10 minutes over medium heat. Add the garlic or onion, oregano, and Swiss chard. Cover and cook for another 5-7 minutes. Stir in oil, cumin, tumeric, and red pepper flakes. Cook for another 5 to 8 minutes covered. Add the vinegar and lemon juice and zest, stirring well. Remove from the heat and let stand uncovered for 5 minutes.