When the skies are drab and life feels a little gray and chilly, I am absurdly cheered by the fresh brightness of this Rainbow Chard Red Lentil Stew. Red lentils (masoor dal) stewed with turmeric, tamarind and garam masala, then colored with rainbow chard and tomatoes – just seeing that mixture in the pan lifts my spirits. It helps that it’s simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and reheated, always a bonus.

What Is Rainbow Chard?

I didn’t know this until I started blogging this recipe – chard, sometimes called Swiss chard or rainbow chard (when it sports brightly colored stalks), really is a relative of the beet. The similarities end there. Beets put their energy into producing finger-staining roots. Chard, on the other hand, produces big, tender leaves and crunchy stalks.

I grow these beauties in the winter in my backyard. I use them in place of other greens in several Indian dishes and throw a handful into soups. They do well in salads too, as long as you relish the slightly bitter taste – similar to kale and arugula.

Rainbow chard is irresistible. The colors are unlike any other vegetable – almost unbelievable. You’ve surely spotted them at your local farmers market or grocery store. I so love those stalks: bright yellow-gold, orange and red, with red veins running up into the leaves. I just love staring at Mother Nature’s miracles in little things. How about you?

Rainbow chard harvest

Are Chard Stems Edible? (Please Don’t Throw Them Out!)

A lot of people think they have to discard the stems!!! Nooooo… the stems are delicious and crunchy – eat them every day and you’ll live to be a hundred. LOL! This is not a proven fact, but with so much research going on… who knows… I may be right. 🙂 That said, rainbow chard isn’t just pretty. Like all dark leafy greens, it’s packed with vitamins, minerals, antioxidants and fiber, and it’s very low in calories.

However you cook it, remember that rainbow chard has some red chard in it and will “bleed” when cooked, tinting the food around it a lovely shade of pink. For the most even cooking, separate the colored stems from the leaves, chop the stems, and start cooking them before you add the leaves. Onions, black pepper and garam masala tame chard’s sometimes bitter or metallic edge.

Why Red Lentils (Masoor Dal)?

Now, about the other protagonist in this recipe: red lentils. Known as masoor dal in North India, this is one of the easiest dals to cook on the stovetop. Other dals, like toor dal (pigeon peas), need to be soaked and pressure cooked. These lovely red lentils don’t need much coaxing.

Recipe Variations

This recipe has a bit of North India (red masoor dal and garam masala), a bit of South India (tangy tamarind!) and a bit of local flavor (what else but rainbow chard). Want to get a little more creative? Add minced garlic and grated ginger along with the onions – they take the flavor and aroma up a few notches. Want to bring it closer to home in South India? Replace the garam masala with sambar powder or rasam powder. Go to town with ideas, people!

Rainbow Chard Red Lentil Stew FAQ

• Can I eat the chard stems? Yes! They’re crunchy and delicious. Slice them thin and cook them a few minutes before the leaves.
• Do I need to soak red lentils? No. Soaking is optional – red lentils cook in about 20 minutes on the stovetop.
• Can I make it ahead? Yes. It reheats well, so it’s great for meal prep.
• What do I serve it with? Enjoy it on its own as a meal, or as a side with bread, naan or whole grains.
• Can I use a different green? Any Swiss chard works. [Malathy to confirm: spinach or kale as a substitute, and when to add it.]

More Dal Recipes

If you love lentils/greens/veggies and balance of simplicity and taste, check out a few other recipes on our website:

• Tomato Fenugreek Dal
• Mixed Greens Dal
• Tomato Dal
• Instant Pot Moringa Leaf Dal
• Cabbage Kootu
• Raw Mango Dal
• Bisi Bele Baath
• Sambar
• Opo Squash Yellow Mung Curry
• Blended Chickpeas & Cluster Bean Curry

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Rainbow Chard Red Lentil Stew

Red lentils (masoor dal) and rainbow chard, stems and all, simmered with onion, tomato, tamarind and garam masala. A one-pot vegan stew that's bursting with flavor."

Course Main Course, Side Dish, Soup

Cuisine Indian, International

Keyword chard, Lentils, rainbow chard, Soup, Spices, stew, swiss chard

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 People

Calories 228kcal

Equipment

• Lodge Cast Iron Dutch Oven
• Kitchen Knife
• Bamboo Cutting Board

Ingredients

• 1 Cup Red Lentils - Masoor Dal
• 1/2 Cup Onion - Red, Finely chopped
• 1/2 Cup Tomato - Finely chopped
• 3 Cups Rainbow Chard
• 1 Tablespoon Coconut Oil
• 1/2 Teaspoon Mustard Seeds
• 1/2 Tablespoon Cumin Seeds
• 1/4 Teaspoon Turmeric Powder
• 1/4 Teaspoon Garam Masala - Powder (Optionally, use cayenne powder)
• 1/4 Teaspoon Himalayan Pink Salt - Or to taste
• 1/8 Teaspoon Black Pepper - Freshly ground
• 2 Tablespoon Tamarind - Fresh. If using tamarind concentrate/paste, use 1/2 teaspoon

Get Recipe Ingredients

Instructions

• Wash red lentils thoroughly until the water runs clear and soak them in water for 1 hour (soaking is optional). If cooking on the stove top, cover with enough water, cover with lid and cook for 20 minutes. If using a pressure cooker or the Instant Pot, cook the lentils until they turn mushy. Set aside.
  
• Wash rainbow chard well. Separate the stems of the chard from the leaves. Cut the leaves into thin strips. Thinly slice the stems.
  
• Wash and soak tamarind in water for 5 minutes. Crush the tamarind with your fingers to release the juices. Discard the pulp and save the water.
  
• In a thick bottom pan, heat coconut oil. Splutter mustard and cumin seeds. Add finely chopped onions and sauté until onions are translucent.
  
• Add the rainbow chard stalks and sauté for 2-3 minutes, until they are slightly tender but crunchy.
  
• Add the cooked lentils, salt, turmeric, freshly ground black pepper powder, tamarind juice, garam masala powder and chopped tomatoes. Mix well. Add water if the consistency is too thick. Cover, and on a medium flame, bring to a boil, while mixing well once in a while.
  
• Stir in the shredded chard leaves, cover, and cook 2 minutes over medium-low heat. Stir, re-cover, and continue cooking until the chard is tender (about 2 minutes).
  
• Serve hot!
  

Notes

This easy stew comes together quickly from a handful of ingredients and yet it's insanely flavorful and satisfying. Perfect for a meatless Monday. Eat this by itself as a meal unto itself at lunch time, or as a side at dinner. Eat it with bread, or naan or even whole grains. It pairs well with just about anything!

*Use organic ingredients wherever possible

Nutrition

Nutrition Facts

Rainbow Chard Red Lentil Stew

Amount per Serving

Calories

228

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

1

g

Sodium

 

211

mg

9

%

Potassium

 

672

mg

19

%

Carbohydrates

 

36

g

12

%

Fiber

 

15

g

63

%

Sugar

 

5

g

6

%

Protein

 

13

g

26

%

Vitamin A

 

1837

IU

37

%

Vitamin C

 

14

mg

17

%

Calcium

 

60

mg

6

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.