Prep 15 mins
Cook 20 mins
From Oprah magazine, March 2007. Don't skip the garbanzo beans. They add a good texture contrast.
- 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
- 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.
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.
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.
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.