Curried Red Lentil and Swiss Chard Soup

Debbie R.'s Note:

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

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 1 large onion , thinly sliced
• 5 teaspoons curry powder
• ¼ 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:

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.

Reviews

[I'm Christy]

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.

[mersaydees]

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 Vegetarian Recipe Swap.