Red Lentil and Swiss Chard Soup
Description
This hearty Swiss chard soup with lentils, garlic, coriander, cumin, turmeric, and curry powder makes a fragrant and comforting vegan meal.
Ingredients
•
2 cups dry red lentils
•
1 tablespoon olive oil, or to taste
•
3 tablespoons vegetable bouillon (such as Better Than Bouillon®)
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2 white onions, minced
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1/2 bulb garlic, minced
•
1 teaspoon ground coriander
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 teaspoon curry powder
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2 (32 fluid ounce) containers vegetable broth
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1 bunch Swiss chard
Directions
1
Soak lentils in a bowl with water to cover for 15 minutes.
2
Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
3
Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
4
Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.