Ingredients for Curried Red Lentil And Swiss Chard Soup
- Olive Oil
- 1 medium onion, chopped
- Curry Powder
- Cayenne Pepper
- Vegetable Broth
- Swiss Chard
- Dried Red Lentils
- 1 (15-ounce) can garbanzo beans (drained and rinsed)
- Salt to taste
- Greek Yogurt
- Jalapeno Pepper
- Lime wedges
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How to Make Curried Red Lentil And Swiss Chard Soup
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add 1 medium onion, chopped, and cook, stirring frequently, until light golden brown (about 10 minutes).
- Stir in 1 tablespoon curry powder and 1/4 teaspoon cayenne pepper (or more, to taste).
- Add 4 cups vegetable broth and 1 bunch Swiss chard, roughly chopped.
- Increase heat to high and bring to a boil, stirring occasionally, until chard is wilted (about 5 minutes).
- Stir in 1 cup red lentils, 1 (15-ounce) can garbanzo beans (drained and rinsed).
- Reduce heat to low, cover, and simmer for 16-18 minutes, stirring occasionally, until lentils are tender.
- Remove from heat. Carefully transfer half of the soup to a blender and puree until smooth.
- Return the pureed soup to the pot.
- Stir in 1 cup additional vegetable broth and salt to taste.
- Warm over low heat for 2 minutes.
- Ladle into bowls.
- Top with a dollop of plain yogurt (thinned with a little water, if desired).
- Garnish with sliced jalapeño and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
4g
Carbs
20g
