Curried Red Lentil and Swiss Chard Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Oprah magazine, March 2007. Don't skip the garbanzo beans. They add a good texture contrast. Ingredients:
2 tablespoons olive oil |
1 large onion, thinly sliced |
5 teaspoons curry powder |
1/4 teaspoon cayenne pepper |
5 cups vegetable broth |
1 lb swiss chard, tough stalks removed, coarsely chopped |
2 cups about 14 ounces dried red lentils |
1 (15 ounce) can chickpeas, rinsed and drained |
1 teaspoon salt |
6 tablespoons thick greek yogurt, thinned with 2 t. water |
1 jalapeno pepper, stemmed and thinly sliced |
1 lime, cut into six wedges |
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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