Recipe found on chowhound.com

2 TB Olive OIl

1/2 cup small dice Yellow Onion (from about 1/2 medium onion)

2 medium Garlic Cloves, finely chopped

1 cup Brown or Green Lentils

2 cups Water

1 bunch Chard

1/2 tsp Kosher Salt, plus more for seasoning

1/4 tsp freshly ground Black Pepper, plus more for seasoning

4 tsp Red Wine Vinegar

1/2 cup crumbled Feta Cheese (about 2 1/2 oz)

Heat 1 TB of the oil in a medium saucepan over medium heat until simmering.  Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.  Add the lentil, stir to combine, and add the water.  Increase the heat to high and bring to a simmer.  Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes.  Remove from the heat and set aside.  Meanwhile, trim the ends from the chard stems and discard.  Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4" pieces.  Place in a small bowl and set asides.  Stack the leaves, cut them in half lengthwise, then coarsely chop into bite sized pieces and set aside.  Heat the remaining TB of oil in a large frying or straight-sided pan over medium-high heat until simmering.  Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.  Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes.  Stir in the red wine vinegar and reserved lentil mixture until evenly combined.  Remove from the heat and allow to cool slightly, about 3 minutes.  Sprinkle in the feta and stir to combine.  Taste and season with salt and pepper as needed.  Serve at room temperature.