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CURRIED LENTIL SOUP WITH SWISS CHARD

Curried Lentil Soup with Swiss Chard

Nadine Nelson
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Servings 8 persons

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, chopped 
  • 3 small carrots, chopped
  • 2 stalks of celery, chopped
  • 1 large red bell pepper, chopped
  • 2 large garlic cloves, minced
  • 2 tbsp curry powder
  • 1/4 tsp cayenne (optional; leave out if you don’t want it spicy, or use a little more if you like it really hot)
  • 1 tsp ground cumin
  • 1 tbsp minced fresh ginger root
  • 1 pound red lentils (about 2¼ cups), rinsed and picked over to remove any debris
  • 8 cups water, vegetable stock, or chicken stock
  • 1 15 oz can of coconut milk (stir well before using)
  • 1 tsp salt
  • 1 bunch Swiss chard, ribs removed and leaves torn into bite-size pieces
  • 1/2 cup chopped fresh cilantro and basil 

Instructions
 

  • Heat the olive oil over medium-high heat.
  • Add the onions, carrots, celery, red pepper, garlic, ginger, and spices and saute until the onion softens about 5 minutes
  • Add the water or stock along with the salt, lentils, and coconut milk, and bring to a boil.
  • Reduce the heat and simmer until the lentils are cooked through about 10 minutes.
  • While the soup is simmering, wash and prep the chard and chop the cilantro.
  • After the lentils have finished cooking, stir the chard into the soup — it will look like a lot of chard for the soup at first but have no fear.
  • The chard will wilt down as it heats up. 
  • Keep stirring until the chard is bright green and wilted, about another 2 minutes.
  • Taste and season as needed with more salt or pepper, and serve add chopped cilantro and basil.