Lentil salad with chard and tomatoes

.75 cup lentils (I used red lentils)
6 large swiss chard leaves (tough stems removed) corsely chopped (2-3 cups)
2 large tomatoes, roughly chopped (about 2 cups)
juice of 1/2 lemon
2 TBSP good olive oil
2-3 scallions, white and light green parts minced
2 cloves of garlic, minced
salt & pepper to tasts

Simple and easy, but oh so yummy. I served it as a side dish to broiled salmon.

Combine lentils with plenty of water to cover. Depending on the type of lentils used bring to a boil and cook al dente (10 - 20 minutes) .. do NOT overcook. Drain the lentils and transfer to a large bowl; add chard and toss with the warm lentils until it wilts a bit. Season with salt and pepper. In a late measuring cup, whisk together lemon juice, olive oil, scallions and pepper. Gently toss with lentil-chard mixture. Add the tomatoes and a few more 'grinds' of black pepper. Add cheese to top before serving.

Serving Size: Makes 4 side dishes or 2 larger salads

Number of Servings: 4

Recipe submitted by SparkPeople user MERRYBH.