Swiss chard with lentils, mushrooms and potato

Recipe by Damaris Beems
0.0 from 0 votes
Course: Mains, SidesCuisine: Arabic




Cooking time


Total time



I have not been preparing Swiss chard often until now. But through the restaurant Bommels Bakhuys and their fantastic kitchen paradise garden Bommels Buiten, I sometimes get kilo’s of Swiss chard delivered at my kitchen doorstep. And then many things start to happen in my kitchen. This is one of the best recipes with Swiss chard. Warm in every sense of the word. Comfort food. Nutricious. Tasteful. Full of flavour. Tiny bit Arabic due to the spices. Keeping close to my roots, always. In any case, you will enjoy it very much.


  • 500 gram Swiss chard

  • 300 gram lentils from a can

  • 250 gram mushrooms

  • 3 cloves garlic

  • 2 onions

  • 1 each each of round paprika, round cumin, chili powder

  • salt and pepper

  • olive oil


  • Rinse the chard and cut it into small cubes. Finely chop the onions, just like the garlic. Cut the mushrooms into strips.
    Fry the onions in olive oil and add garlic after a few minutes. Fry the mushrooms for 10 minutes. Then add the spices. Stir well and let the herbs release their aromas.
  • Then add the chard. Stir well and put the lid on the pan. Let it simmer for 7 minutes. Add the lentils and stir well. When they are hot, you can season it even more with salt and pepper.
  • I had some boiled potatoes left over from the previous day and I used them in this dish. But this dish is just as delicious with rice, or with a nice piece of coarse bread.

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