Answer: Here's one: (You should be able to find more in vegetarian cookbooks.) <br><br>Swiss Chard Dahl<br><br>2 lbs Swiss chard <br>1/2 teaspoon cumin <br>1/4 teaspoon turmeric <br>1 teaspoon coriander <br>1 large Onion, chopped <br>3 cloves Garlic, minced <br>1 fresh red chilli <br>1 teaspoon ground black pepper <br>1 cup red lentils, soaked for half an hour beforehand <br>1/2 cup water <br>1 tablespoon Vecon or similar low fat stock <br>1 can peeled tomatoes <br>sufficient salt to taste <br>sufficient tomato puree to thicken <br><br>Chop the stems of the swiss chard into 1/4 inch pieces. In a large frying pan boil them with a little water. Add the chopped chili. After five minutes add the garlic and the onion. When the onion is tender add the black pepper, cumin, turmeric, and coriander. Simmer with a lid on for ten minutes. Add the rest of the swiss chard (the leaves), chopped coarsely, and the stock and water. Now add the red lentils. Simmer for a couple of minutes more. Add the canned tomatoes, leave to simmer for about 10 minutes. The lentils should be soft but still intact. Add the tomato puree and salt to taste. Simmer for another couple of minutes till the the dahl has thickened. Serve with brown rice.
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