Waiting for the lentils to cook!
I like to use the stems of the chard so I chopped them and added to the onion and garlic saute.
I'm always looking for new recipes that use chard, kale, etc. and this one is a keeper! I doubled the recipe so I could use the whole bunch of rainbow Swiss chard I had. Note to self: if not using low-sodium vegetable broth reduce the amount of salt! Otherwise, I loved the flavors in this ragout, especially the lovely lemon zest. I served it over brown rice pilaf. It made enough to freeze some, give some to my daughter and have leftovers today.