Fragrant Red Lentil and Rainbow Chard Soup recipe
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Ingredients
- 2 cups dry red lentils 1 tablespoon olive oil, or to taste 3 tablespoons vegetable bouillon (such as Better Than Bouillon®) 2 white onions, minced ½ bulb garlic, minced 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon curry powder 2 (32 fluid ounce) containers vegetable broth 1 bunch Swiss chard
Nutrition Info
- 240 caloriescarbohydrate: 39.2 gcholesterol: : -fat: 3 gfiber: 16.9 gprotein: 14.6 gsaturatedFat: 0.3 gservingSize: -sodium: 555.6 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Fragrant Red Lentil and Rainbow Chard Soup
Directions
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Soak lentils in a bowl with water to cover for 15 minutes.
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.
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.
Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.