This was a fairly easy dish to make. It is more of a warm salad than a casserole, but you consider it whatever you like. Whatever it is, it is tasty.
I started by making some lovely red lentils. I used about 1 TBSP of reserved bacon fat that I had saved from another mea. I put it in a small kettle on medium heat with 1/2 cup of chopped onions and 2 cloves of minced garlic, salt and pepper. I cooked on medium heat until they were tender and the onions transparent. I then added 1 cup of red lentils and stirred a bit. Then I added 2 cups of water and brought to a slow boil. I kept it simmering, stirring occasionally for about 20 minutes or so. Then I took it off the heat and put a lid on it, letting it rest until all the water was absorbed.
After I took the lentils off the heat, I heated a fry pan to medium high, adding 1 cup of chopped bacon pieces. After most of the fat was rendered, I added 1/2 cup of chopped onions. salt and pepper. I cleaned the red chard, separating the stems from the leaves. I chopped the stems into 1/4 inch pieces and tossed them into the bacon and onions. I cooked for about 3 minutes so the stems became tender. Then I added 2 cups of finely chopped red chard leaves. I stirred in lightly, adding some salt and pepper. I then added 2 TBSP of red wine vinegar. I added the lentils and mixed them in with the chard. If you have no red wine vinegar, use fresh lemon. This dish needs the acid.
Then I let it all rest for about 10 minutes so it was warm, not hot. I served it in a bowl with a sprinkling of feta on top. Makes 4 servings.
The lentils are wonderfully hearty and flavorful thanks to the onion, garlic and bacon. The richness of the bacon and feta are balanced by the red wine vinegar and the chard brings a wonderful earthiness to the dish