"This earthy Catalonian stew, called olla amb llentilles, is made with green lentils and is given body by the potatoes, color by the Swiss chard, and spicing by the saffron. It is particularly nice served with pork, although you can certainly eat it as a main course with a green and salad and some bread. If you would like this dish to be stewy, use 5 cups of water, but if you would like all the water absorbed, use 4 cups in step 3." From "Real Stew"

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Name: Catalonian Lentil Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Catalonian
Ingredients: 1 1/2 lbs Swiss chard; 2 cups (1 lb) green lentils picked over and rinsed; 1/4 cup extra virgin olive oil; 2 tsp salt; 8 small new potatoes (about 3/4 lb total) peeled; 1/2 tsp saffron threads crumbled; 5 cups water (or 4 cups for dryer dish); 1/4 cup medium-grain rice, such as Calarosa

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INGREDIENTS

1 1/2 lbs Swiss chard
2 cups (1 lb) green lentils ; picked over and rinsed
1/4 cup extra virgin olive oil
2 tsp salt
8 small new potatoes (about 3/4 lb total) ; peeled
1/2 tsp saffron threads ; crumbled
5 cups water (or 4 cups for dryer dish)
1/4 cup medium-grain rice, such as Calarosa

Servings

INSTRUCTIONS

1.Chop enough of the white parts of the Swiss chard stems to measure 1 1/2 cups. Cut about 6 oz of the leaves into strips, and cut again crosswise. Reserve any leftover Swiss chard for another use.

2.Place the lentils in a strainer and soak in a bowl filled with cold water to cover for 10 minutes. Drain.

3.In a large saucepan or casserole, heat the olive oil over medium heat with the chopped Swiss chard stems and salt. Cook until soft, about 10 minutes, stirring. Add the Swiss chard leaves, potatoes, saffron and water, Cook over medium heat until the water reaches a boil, 6 to 7 minutes. Reduce the heat to low, and cook until the potatoes have a little resistance when pierced by a skewer, about 15 minutes.

3.Add the drained lentils and cook until al dente, about 50 minutes. Add the rice, pushing it down into the liquid. Cover and cook until the rice is tender, about 15 minutes. Serve immediately.

NOTES

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Catalonian Lentil Stew

1 1/2 lbs Swiss chard
2 cups (1 lb) green lentils picked over and rinsed
1/4 cup extra virgin olive oil
2 tsp salt
8 small new potatoes (about 3/4 lb total) peeled
1/2 tsp saffron threads crumbled
5 cups water (or 4 cups for dryer dish)
1/4 cup medium-grain rice, such as Calarosa

1.Chop enough of the white parts of the Swiss chard stems to measure 1 1/2 cups. Cut about 6 oz of the leaves into strips, and cut again crosswise. Reserve any leftover Swiss chard for another use.

2.Place the lentils in a strainer and soak in a bowl filled with cold water to cover for 10 minutes. Drain.

3.Add the drained lentils and cook until al dente, about 50 minutes. Add the rice, pushing it down into the liquid. Cover and cook until the rice is tender, about 15 minutes. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (185g)
Recipe Makes: 4 Servings

Calories: 155
Calories from Fat: 125 (81%)

Amt Per Serving		% DV

	Total Fat 13.9g	18 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 362.8mg		13 %
Potassium 652mg		17 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 4.1g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 155

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