Summer Lentils with Tomatoes

This quick and simple lentil stew is a perfect use for summer’s ripe cherry tomatoes.

Step: 1

Heat oil in a saucepan over medium heat. Add cherry tomatoes and garlic. Cook, covered, until tomatoes burst, about 5 minutes. Add chard; cook until wilted. Add water, lentils, and 1/2 teaspoon salt. Bring to a boil; cover and reduce heat to low. Simmer until lentils are tender yet firm to the bite, about 25 minutes. Stir in lemon zest and additional salt to taste.

Per Serving: 97 calories; protein 2.5g; carbohydrates 7.6g; fat 7.2g; sodium 294.3mg.

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