Fish And Potato Stew - cooking recipe

Ingredients

1 cup French green lentils
2 tbsp olive oil
1 None red onion, finely chopped
3 cloves garlic, crushed
14 oz potatoes, chopped
4 cups chicken stock
4 sprigs fresh thyme
1 3/4 lbs skinless white fish fillets, cut into 2-inch pieces
12 oz Swiss chard, trimmed and finely shredded

Preparation

Cook lentils in medium saucepan of boiling water about 10 mins or until tender. Drain.
Meanwhile, heat oil in large saucepan on medium heat. Cook onion and garlic until onion is soft. Add potatoes, stock and thyme and bring to a boil. Reduce heat to low and simmer for 10 mins, or until potatoes are tender. Add lentils and fish; simmer for 3 mins, or until fish is cooked through.
Add chard to stew. Cook until leaves are wilted. Season to taste.