stewed red lentils with rainbow chard / spring herb salad

Equipment needed:  medium or large saucepan with lid, salad bowl

Finishing steps:

1. Slice chard leaves into thin strips and stems into ¼-inch pieces, keep separate.  Finely mince shallot.  Set aside.
2. Heat enough oil to coat the bottom of a saucepan over med-high heat.  When oil is hot, add shallots, season with salt & pepper, and sauté 1-2 minutes, stirring occasionally.
3. Add tomatoes and their liquid, chard stems, and curry powder.  Season with salt & pepper and cook another 1-2 minutes.
4. Add water (see note below) and lentils.  Bring to a boil over high heat, cover and reduce heat to low.  Simmer 10-12 minutes, or until lentils are tender but not completely mushy.
5. Next, add chard greens, cover and continue to cook 3 minutes.
6. Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.  If this looks like too much dressing, remove some before adding the greens.  Toss gently and season with salt & pepper to taste.
7. Divide lentils between bowls and serve the salad on the side.

Note:  When recipe calls for water add: 1 ½ cups for 2 portions, 3 cups for 4 portions, 4 ½ cups for 6 portions