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Curried Red Lentil and Swiss Chard Soup

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“From Oprah magazine, March 2007. Don't skip the garbanzo beans. They add a good texture contrast.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil over medium heat. Add onion. Cook, stirring frequently, until light gold, about 10 minutes.
  2. Stir in curry and cayenne. Add 4 cups broth and chard. Increase heat and bring to a boil, stirring, until chard is wilted.
  3. Stir in lentils and chickpeas. Lower heat to low. Cover and simmer 16 - 18 minutes, stirring twice, until lentils are tender.
  4. Remove from heat. Puree half of it; return to pot. Stir in last cup of broth and salt. Warm over low for 2 minutes.
  5. Put into bowls. Top with thinned yogurt. Garnish with slices of jalapeno and lime.

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