Vegetarian · 25 min
Lentil, Swiss Chard & Mushroom Sauté with Feta over Quinoa
- 25 min
- 2–6 servings
- 630 kcal / serving
This skillet pairs hearty lentils with tender Swiss chard and mushrooms, finished with tangy feta for a bright finish. It comes together quickly on weeknights using simple pantry staples.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 8 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- 45 mlFrench vinaigrette
- 1 (15 oz) canlentils
- ½ cupquinoa
- 1 (8 oz) pkgsliced white mushrooms
- ½ bunchSwiss chard
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 (8 oz) pkgsliced white mushrooms
- ½ bunchSwiss chard
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- 1 (15 oz) canlentils
- ½ cupquinoa
Sauces, oils & condiments
- 45 mlFrench vinaigrette
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| French vinaigrette | 45 ml | 90 ml | 135 ml |
| lentils | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| sliced white mushrooms | 1 (8 oz) pkg | 2 (8 oz) pkgs | 3 (8 oz) pkgs |
| Swiss chard | ½ bunch | 1 bunch | 1 ½ bunches |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook quinoa in broth until tender, then remove from heat and let it rest, covered, for 5 minutes.
- Wash and dry the Swiss chard; separate leaves and stems, then chop both into bite-sized pieces and set the leaves aside.
- Preheat a nonstick skillet over medium-high heat and swirl in a little olive oil to coat the bottom.
- Add chard stems, mushrooms, and Italian seasoning with a pinch of salt and pepper; sauté until the vegetables are tender, about 5 minutes.
- Rinse and drain the lentils while the vegetables cook, keeping them ready for the skillet.
- When the vegetables are starting to soften, stir in the lentils and heat just until warmed through, about 1 minute.
- Add the chard leaves in batches, waiting for each handful to wilt before adding the next; stir in the vinaigrette and mix to combine, then remove from heat and cover to keep warm.
- To serve, divide the quinoa and lentil mixture between plates and crumble feta over the top.
Two tips
- Prep the lentils and chard stems earlier in the day so dinner comes together even faster.
- Serve with crusty bread on the side for a complete meal.
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 29 g
- Carbs
- 63 g
- Fat
- 31 g
- Fiber
- 16 g
- Sodium
- 989 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.