Mushroom, Lentil & Swiss Chard Bowls Mushroom, Lentil & Swiss Chard Bowls

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Lara McGraw

For ease of preparation, tear, rather than slice, fresh mozzarella; the creamy fat that's between the cheese's curds will come apart naturally, making the mozzarella better able to absorb the dressing.

  • Total time 35 minutes
  • Portion size 4 servings



In large pot of boiling salted water, cook lentils for 10 minutes. Stir in couscous; cook until lentils and couscous are tender, about 8 minutes. Drain; rinse under cold water until chilled. Drain; return to pot.

Meanwhile, in large skillet, heat 2 tbsp of the oil over medium-high heat; cook cremini mushrooms, mixed mushrooms, Swiss chard stems, garlic, 1/2 tsp of the salt and pepper, stirring, until mushrooms are beginning to brown, 5 to 6 minutes. Remove from heat; stir in Swiss chard leaves. Stir into lentil mixture.

In small bowl, combine green onions, lemon zest, lemon juice and remaining 1/2 tsp salt; gradually whisk in remaining oil in thin steady stream. 

Drizzle half of the dressing over lentil mixture; toss to coat. Divide lentil mixture among bowls; top with mozzarella. Drizzle with remaining dressing.

Nutritional facts Per serving: about

  • Fibre 9 g
  • Sodium 923 mg
  • Sugars 5 g
  • Protein 22 g
  • Calories 611
  • Total fat 36 g
  • Potassium 1152 mg
  • Cholesterol 22 mg
  • Saturated fat 8 g
  • Total carbohydrate 56 g


  • Iron 59
  • Folate 105
  • Calcium 7
  • Vitamin A 41
  • Vitamin C 50
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Lunch & Dinner

Mushroom, Lentil & Swiss Chard Bowls