Add onions and carrots; sauté until onions are golden brown, about 10 minutes. DIRECTIONS. Preparation. Reduce heat and simmer, partially covered, 20 minutes. Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes. 1. Heat oil in heavy large nonreactive pot over medium-high heat. Add chard stalks and cook until beginning to soften, about 5 minutes. In a large skillet with olive oil and butter,fry onion, celery, and carrots until softened, add garlic and tomato paste until garlic becomes fragrant.

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