Curried Red Lentil and Swiss Chard Soup

Name: Curried Red Lentil and Swiss Chard Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, thinly sliced; 5 teaspoons curry powder; 1/4 teaspoon cayenne pepper; 5 cups vegetable broth; 1 lb swiss chard, tough stalks removed, coarsely chopped; 2 cups about 14 ounces dried red lentils; 1 (15 ounce) can chickpeas, rinsed and drained; 1 teaspoon salt; 6 tablespoons thick Greek yogurt, thinned with 2 T. water; 1 jalapeno pepper, stemmed and thinly sliced; 1 lime, cut into six wedges

Submitted by Debbie R.

"From Oprah magazine, March 2007. Don't skip the garbanzo beans. They add a good texture contrast."

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photo by JackieOhNo!

Ready In:: 35mins
Ingredients:: 12
Serves:: 6

ingredients

2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
¹⁄₄ teaspoon cayenne pepper
5 cups vegetable broth
1 lb swiss chard, tough stalks removed, coarsely chopped
2 cups about 14 ounces dried red lentils
1 (15 ounce) can chickpeas, rinsed and drained
1 teaspoon salt
6 tablespoons thick Greek yogurt, thinned with 2 T. water
1 jalapeno pepper, stemmed and thinly sliced
1 lime, cut into six wedges

directions

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

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Reviews

Very flavorful and hearty - definitely a winner! I didn't add salt because the broth had plenty. Also I added some extra broth because it got very thick.

I'm Christy
This is delicious and healthy. I would love to serve this at our next Indian cook fest. This is also a great lunch soup with a slice of wholesome bread. Thanks, Debbie R! Made for <b>Vegetarian Recipe Swap</b>.

mersaydees
Wow - this packs a whole lot of flavor for such an easy-to-make soup! I made this exactly as posted, except I used my immersion blender to puree half the soup in the pot. I would definitely encourage adding the thinned yogurt, jalapeno , and lime because they each add a unique facet of flavor. I tasted some soup with and without them, and even though the soup is delicious on its own, and really takes it up a notch by using those ingredients. A wonderful soup that I will most certainly make again! Made for ZWT 8.

JackieOhNo!
Great way to use up swiss chard. Both DH, who is Indian, and I really liked this. I substituted sambhar powder for the curry powder and cayenne, but it would taste similar if you used the ingredients called for. The lemon really gives it a nice tang. I love cooking the lentils with the chard, and will use that technique again. I used masoor dal for the red dal. I will make this again. Note that the recipe makes lots.

alvinakatz

Tweaks

Great way to use up swiss chard. Both DH, who is Indian, and I really liked this. I substituted sambhar powder for the curry powder and cayenne, but it would taste similar if you used the ingredients called for. The lemon really gives it a nice tang. I love cooking the lentils with the chard, and will use that technique again. I used masoor dal for the red dal. I will make this again. Note that the recipe makes lots.

alvinakatz