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Lentils with sweet potato and chard

Lentejas con boniato y acelgas


  • 1 cup lentils
  • 1 cup cherry tomatoes
  • 1 cup Swiss chard, chopped
  • 1 tablespoon mint leaves, chopped
  • Juice of ½ half a lemon  
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 1 tablespoon red onion, chopped
  • ½ cup sweet potato or yam, diced
  • Salt and pepper to taste


Add the lentils and water to a saucepan. Cook for 20 minutes, until lentils are soft. In a frying pan with olive oil, sauté the lemon juice, onion, garlic, chard, and sweet potato. Combine with the cooked lentils, adding salt and pepper to taste. Mix well and cook for a minute until incorporated. Serve with tomatoes on the side. Delicious!

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