Quick Lentil Bowl

This is one of my pocket recipes that I always default to when I'm not in the mood to cook. It's hearty, yummy, and easy. Also, it's a very forgiving recipe so you can really make it your own.

1 bundle swiss chard (or other leafy green)
Olive oil
2 garlic cloves, minced
2 tomatoes, diced
Splash of white wine
1 can lentils, rinsed and drained
Bed of baby greens or quinoa to serve it over (I prefer the greens, but the quinoa is great too if you're a fan of it)
A dollop of vegan horseradish sauce made by Follow Your Heart (found at Whole Foods), you can sub it with some some plant based sour cream or unsweetened coconut yogurt for that tang element.

Chop your greens into bite size pieces. In a saute pan over medium heat toss in the greens and cook until wilted, about a minute, then add in your minced garlic cloves and saute for another two minutes. Toss in your tomatoes and a large splash of wine and cook for another three minutes, until the tomatoes have softened. Add in you lentils and saute for one more minute. Spoon mixture over a bed of baby greens or a bed of quinoa.

Makes 2 large portions.