1 cup du Puy lentils (French green lentils)
4 cups water or vegetable stock
2 tablespoons olive oil
1 bunch rainbow chard, stems and greens chopped
3 cloves garlic, minced
1 medium-large zucchini, diced
1 small onion, diced
1/2 pint cherry tomatoes, halved
1 bunch Italian parsley, chopped
Pour the water and lentils into a saucepan. Bring to a boil then simmer for 10-20 minutes or until tender. Drain and set aside.
Meanwhile, saute the vegetables in a large pan until the onion and zucchini is soft and the chard is wilted. Season with salt and pepper. Add the lentils and saute 1-2 minutes. Serve immediately.