Earthy lentils and vibrant rainbow chard braised in a spiced onion-garlic broth to create a hearty, comforting stew. It’s a modern spin on the Masoorachi Amti (Masoor Dal) that I grew up eating.
This versatile dish works beautifully as a thick soup, pairs well with rice or flatbreads and is perfect for cozy dinners, meal prepping or even freezing for busy days!
Earthy lentils and vibrant rainbow chard come together in a deliciously spiced, aromatic broth. The result is a hearty, flavorful, and nourishing stew—a true wintertime savior! This Spiced Braised Rainbow Chard & Lentils recipe is my weeknight twist on the Indian-style whole masoor dal or Masoorachi Amti(as mom referred to it), that I grew up eating. It also incorporates the “white braising” method I honed in cooking school. It’s technique of cooking where vegetables are sweated (sautéed gently without turning brown) and then slow-cooked in braising liquid.
Whole brown lentils are cooked to tender perfection in my Instant Pot, while an onion-garlic broth, spiced with the classic Indian garam masala, forms the base of this dish. When I can find green garlic and green onions in the farmers market, I love to use them in this recipe. The rainbow chard gets braised in the broth, soaking up all the warmth of the spices. Finally, the cooked lentils are folded in and allowed to simmer, letting the flavors meld beautifully. The result? A comforting stew, simmering gently in my Le Creuset braiser and filling my kitchen with aroma of warm spices. Perfect for cozy winter dinners or wholesome meals any day of the week.
My Love Affair with Lentils
Lentils hold a special place in my heart. Growing up in Maharashtra, Masoorache Minda or Amti, was the only way I knew lentils. Mom lovingly makes it for me whenever I’m back home in Pune or she’s visiting me here. It’s a mildly spicy, sweet and sour lentil stew, thats spiced with the Hirva Masala. I have not published a recipe here, on my blog, but it is one of the most requested items on the menu of my cooking classes.
It wasn’t until I moved to the U.S. that I discovered the vast world of lentils—green, red, brown, black—each with unique textures and flavors. Beyond traditional stews, lentils can be the star of salads, soups, pilafs, and even hearty vegetarian alternatives to meat in burgers, meatballs, and more.
Beyond their versatility, lentils are nutrition powerhouses. Packed with protein, fiber, iron, and folate, they make an excellent choice for vegetarians, vegans, and anyone looking for a nutrient-rich addition to their meals. They are low in fat yet highly satiating, making them perfect for wholesome, balanced meals.
Lentils form the comforting, flavorful heart of this recipe. They bring a hearty, earthy base to the recipe, perfectly complementing the warm spices and tender chard in this dish.
A Vibrant Twist with Rainbow Chard
My weekly farmers market haul almost always include a bundle of chard. I sometimes go for the classic Swiss variety, but more often the rainbow chard with its vivid hues of red, yellow, and green stems. Chard is one of my favorite greens to add to recipes, especially dals and stews. Not only does it boost the vitamin content of any dish, but it also adds a subtle earthy flavor that pairs beautifully with spices.
Rich in vitamins K, A, and C, as well as magnesium and potassium, chard is a nutrient-dense vegetable that supports bone health, immune function, and overall well-being. Its tender leaves and sturdy stems make it incredibly versatile for cooking—whether sautéed, braised, or stirred into hearty one-pot meals like this one, the Spiced Braised Rainbow Chard & Lentils.
As the chard cooks, its leaves develop a delicate, silky texture that adds a luxurious touch to the dish. When simmered in the spiced broth, rainbow chard becomes tender and melt-in-your-mouth, perfectly balancing the earthiness of the lentils and enhancing their hearty flavor.
A Meal Prepper’s Dream
This recipe is a meal prepper’s dream! Not only does it taste amazing freshly made, but it also develops deeper, more nuanced flavors as it sits. It reheats beautifully, making it ideal for enjoying over a couple of days. Better yet, it freezes well!
Make a big batch and freeze individual portions to have a quick, nourishing meal ready whenever you need it.
Perfect Pairings
On a chilly evening, this stew shines as a thick, warming soup served with crusty whole-grain bread. For a more traditional Indian-inspired meal, pair it with a pickle, cucumber salad, spiced cauliflower, steamed basmati rice and/or whole wheat rotis.
Either way, it’s a comforting, satisfying lunch or dinner that’s as versatile as it is delicious!
A Winter Comfort Food
What I love most about my recipe is its adaptability. Swap the rainbow chard for kale or spinach, or any other greens. Try it with any kind of lentils instead of whole brown lentils for a slightly different flavor and texture. Garam masala adds much warmth to the dish without any heat. However, it can be adjusted to suit your palate, making this dish a perfect canvas for experimenting with flavors.
So, the next time you’re looking for a meal that’s equal parts cozy and nutritious, give my Spiced Braised Rainbow Chard & Lentils recipe a try. It’s a beautiful reminder that humble ingredients like lentils and leafy greens can come together and create something extraordinary!
A hearty and comforting lentil and rainbow chard stew made by braising them in spiced onion-garlic broth.
Ingredients
UnitsScale
For the Lentils
1/2cup lentils or whole masoor daal (see FAQs & Notes + Variations)
1 1/2cupswater (ratio of lentils: water is 1:3)
For the Spiced Braising Broth
2 tbsp neutral cooking oil
1/2 tsp cumin seeds
1 small onion, chopped (see Variations)
salt, as needed
3–4 cloves of garlic, peeled and smashed (see Variations)
2–3 Thai or bird’s eye green chilies, slit (optional or use sliced jalapeños for milder heat)
1/2 tsp turmeric
1 tsp garam masala
6–8 leaves of rainbow or Swiss chard (see variations), leaves and stems chopped (see FAQs & Notes + Variations)
2cupswater
Garnishes
4–5 sprigs of cilantro/coriander leaves, chopped
1–2 medium green onion, thinly sliced
Instructions
Cooking the Lentils
Instant Pot Pressure Cooker (see Variations for alternative method)
Place the lentils in the stainless steel insert pan or directly in the inner pot of the Instant Pot electric pressure cooker and wash them thoroughly with cold tap water.
Rinse and drain the lentils until the water runs clear.
Add the water to the lentils.
Fill the inner pot of the Instant Pot with 1 cup of water and place the insert pan with lentils and water over a trivet in it. Disregard this step if cooking the lentils directly in the inner pot, without the insert pan.
Close the Instant Pot’s lid and turn the steam-release valve to the sealing position.
Press the Manual/Pressure Cook button and set the timer for 6 minutes at high pressure.
When the cooking is complete, allow the pressure to release naturally—which will take 12 to 15 minutes—and then open the lid.
Making the Spiced Braising Broth
Heat oil in a braiser (see FAQs & Notes) over medium heat and add in the cumin seeds, followed by the chopped onions. Sprinkle some salt and let the onions sweat and turn translucent, about 2-3 minutes.
Stir in the garlic and green chilies, if using and let them sauté for another minute.
Add in the turmeric and garam masala and give it a quick stir to let the spices bloom for about 30 seconds.
Stir in the chopped rainbow chard.
Sauté for 2-3 minutes and then pour in the water.
Mix in the cooked lentils.
Simmer covered for 15-20 minutes till most of the moisture is absorbed.
Garnish with chopped cilantro/coriander leaves and green onions and serve warm.
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Step-by-Step Details
Step: 1
Place the lentils in the stainless steel insert pan or directly in the inner pot of the Instant Pot electric pressure cooker and wash them thoroughly with cold tap water.
Step: 2
Rinse and drain the lentils until the water runs clear.
Step: 3
Add the water to the lentils.
Step: 4
Fill the inner pot of the Instant Pot with 1 cup of water and place the insert pan with lentils and water over a trivet in it (Disregard this step if cooking the lentils directly in the inner pot, without the insert
pan)
Step: 5
Close the Instant Pot’s lid and turn the steam-release valve to the sealing position.
Step: 6
Press the Manual/Pressure Cook button and set the timer for 6 minutes at high pressure.
Step: 7
When the cooking is complete, allow the pressure to release naturally—which will take 12 to 15
minutes—and then open the lid.
Step: 8
Heat oil in a braiser (see FAQs & Notes) over medium heat and add in the cumin seeds, followed by the chopped onions. Sprinkle some salt and let the onions sweat and turn translucent, about 2-3 minutes.
Step: 9
Stir in the garlic and green chilies, if using and let them sauté for another minute.
Step: 10
Add in the turmeric and garam masala.
Step: 11
Give it a quick stir to let the spices bloom for about 30 seconds.
Step: 12
Stir in the chopped rainbow chard.
Step: 13
Sauté for 2-3 minutes and then pour in the water.
Step: 14
Add the lentils.
Step: 15
Combine them well.
Step: 16
Simmer covered for 15-20 minutes.
Step: 17
Make sure that most of the moisture is absorbed.
Step: 18
Garnish with chopped cilantro/coriander leaves and green onions and serve warm.
Recipe FAQ’s and Notes
What type of lentils to use?
In my recipe, I’m using Whole Masoor (Brown Lentils) that are easily available in the Indian grocery stores.
You can use any kinds of lentils you may have or like.
How to chop large leaves of the chard?
Wash thoroughly:
Rinse the chard leaves under cold water to remove any dirt or grit. Separate leaves from stems:
Using a sharp knife, cut across the base of the leaves where they meet the stems to detach them. Chop the leaves:
Stack the chard leaves on top of each other and slice them crosswise into desired width strips. Chop the strips further into smaller sizes pieces, if you want. Chop the stems:
Cut the stems into smaller pieces, like 1/2 inch pieces, depending on your preference.
Don’t discard the tough stems of the chard! The thick stems can be tougher and more fibrous than the leaves and inner ribs but they are perfectly edible. Braising transforms them into tender, flavorful morsels with a melt-in-your-mouth texture.
A braiser is a wide, shallow cooking pan with a tight-fitting lid, typically made of cast iron and designed specifically for braising – a cooking technique where tough cuts of meat or vegetables are cooked slowly in a small amount of liquid to achieve tenderness and flavor; essentially, it’s a hybrid between a skillet and a Dutch oven, allowing for both browning and simmering in a single pan with a large surface area for even heat distribution.
If you don’t have a braiser, you can use a Dutch oven or a deep sauté pan/skillet with a lid.
Recipe Variations
Instead of cooking the lentils separately in the Instant pot, you can cook them by braising them in the spiced broth along with the leafy greens. Simply increase the amount of water added to the braiser by 1½ cups (for ½ cup of lentils).
If you can find fresh green garlic and/or green onion, use it in place of the garlic and onion in the recipe. They add a fresh, aromatic lift to the dish, layering in subtle sharpness and depth that elevate the overall flavor.
Swap the rainbow chard for other leafy greens like kale or spinach, or try it with any kind of lentils instead of whole brown lentils for a slightly different flavor and texture.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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