Lentils with Swiss Chard and Khlea

Lentils with Swiss Chard and Khlea

Khlea, preserved lamb or beef, is used to flavor a variety of Moroccan dishes. Here, it combines with tiny, light brown lentils—whole Indian masoor or Spanish pardena lentils are a good substitute—for a creamy stewed dish. See the recipe for Lentils with Swiss Chard and Khlea »Christopher Hirsheimer

Khlea is preserved lamb or beef, used to flavor a variety of Moroccan dishes. Tiny light brown lentils—whole Indian masoor or Spanish pardena lentils are a good substitute—give this dish its creamy texture.