Line 2 small plates with several layers of paper towels.

In a small saucepan or saute pan, cook shallots and evoo, over low heat, stirring frequently, until shallots are medium brown and crispy (patience is key here, this will take 20-30 minutes). Transfer shallots to lined plate and sprinkle with salt.

Add sliced garlic to the same pan and cook until chips are light brown. Transfer to plate. The garlic will crisp up as it cools.

Meanwhile, simmer rice, partially covered, in a saucepan with 2 ¾ cups of water. When the water level is even with the top of the rice, turn off the heat, cover and allow steam to finish the cooking.

Cook lentils in 2 cups of water, over medium-low heat for about 20 minutes until tender. Drain lentils.

In a large saute pan, coated with the oil used to cook shallots and garlic, add crushed red pepper and chard stems. Stir frequently for about 2 minutes until stems are tender. Add leaves and saute for just a minute. Add rice, lentils and stir to combine. Adjust seasoning with salt and pepper.

Transfer lentil mixture to platter. Top with shallots and garlic chips. Serve with fish, chicken, beef, lamb or favorite vegetable dish.