Red Lentil and Swiss 

Chard Soup

 

Yield: 5 Two Cup Servings

 

 

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, diced

2 medium carrots, diced

2 large cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/2 teaspoon red chili flakes

1/2 teaspoon Sea salt

1 15-ounce can diced tomatoes, (do not drain)

1 cup dried split Red lentils

2 quarts vegetable stock (low sodium)

1 bunch of Swiss chard stems removed, roughly chopped.

Method:

-In a large stockpot or Dutch oven, heat the olive oil. Add the carrot and onions and saute over medium-high heat until they are soft and beginning to brown, about 5 minutes. -

-Add the garlic, cumin, ginger, turmeric, chili flakes, and salt.  Cook about one minute.

-Add the diced tomato's and cook until the liquid has reduced and the tomatoes are soft, about 5 minutes.

  -Add the lentils and the vegetable stock. Bring to a boil, than reduce heat to low and simmer uncovered until the lentils are soft, about 10 minutes.

 

-Fold in the chard and cook until wilted, but still vibrant, 5 minutes. Taste for seasoning.

 Serve the soup in bowls with a wedge of lemo9n on the side or a dollop of Greek yogurt and some crusty bread.

Enjoy 

Chef Ed