Curried Red Lentil and Swiss Chard Soup

Curried Red Lentil and Swiss Chard Soup created by JackieOhNo

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

Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

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

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  1. JackieOhNo!
    Curried Red Lentil and Swiss Chard Soup Created by JackieOhNo!
  2. JackieOhNo!
    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.
  3. alvinakatz
    Curried Red Lentil and Swiss Chard Soup Created by alvinakatz
  4. alvinakatz
    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.
  5. alvinakatz
    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.
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