Ingredients
- 3/4 cup dry French lentils
1 bay leaf
2 tsp olive oil
white part only of large leek, minced
stems of rainbow chard chopped
1 carrot, French cut
1 clove of garlic, pressed
3/4 cup red wine
1 T tomato paste
2 tsp dijon mustard
1 tsp olive oil
1/3 cup veggie broth
chard leaves, chopped coarse
salt, pepper, parsley to taste
Description
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