Curried Red Lentil and Swiss Chard Soup

READY IN: 35mins
Recipe by Debbie R.

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

Top Review by 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.

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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