Spiced Citrus Lentils

Put 4 cups water in a medium saucepan over medium-high heat. Trim, peel, and slice the onion. Put 4 tablespoons oil in a large pot over medium-high heat and add the onions, lentils, oat groats, sugar, allspice, cinnamon, cumin, and a pinch each of salt and pepper. Cook, stirring often until the onions begin to soften but not brown, 3 to 5 minutes.

Rinse the chard; remove the center ribs and chop them. Add the ribs and vinegar to the pot with the lentils and cook, scraping off any brown bits from the bottom of the pot, until some of the vinegar has boiled off, 1 or 2 minutes. Pour in the hot water and stir.

Roll and cut the chard greens crosswise into ribbons, adding them to the pot as you go. Bring the liquid to a boil and then reduce the heat so it’s bubbling gently. Cover and cook until the lentils and oats are tender but not mushy, 25 to 30 minutes. Remove the pot from the heat and keep it covered.

Rinse and dry the clementines; trim the ends, halve them vertically, and cut them into thin slices with the peel on, removing any seeds. Add the clementine slices and cranberries to the pot and stir. Cover the pot again and let sit for 2 or 3 minutes. Chop the pistachios.

Check the pot to see if there’s excess liquid (the dish should be moist but not soupy); if there is, uncover the pot and put it over medium-high heat until the extra liquid has boiled off, 5 to 10 minutes. Fluff the lentils and oats with a fork. Divide the mixture among bowls or plates and garnish with the pistachios.