Ingredients
-
2
-
1
-
5
-
1/4
-
5
-
1
-
2
-
1
-
1
-
6
-
-
-
-
-
Directions
Curried Red Lentil and Swiss Chard Soup,From Oprah magazine, March 2007. Don’t skip the garbanzo beans. They add a good texture contrast.,Wow – this packs a whole lot of flavor for such an easy-to-make soup! I made this exactly as posted, except used my immersion blender to puree half the soup in the pot. I would definitely encourage adding the thinned yogurt, jalapeno , and lime because they each add a unique facet of flavor. I tasted some soup with and without them, and even though the soup is delicious on its own, and really takes it up a notch by using those ingredients. A wonderful soup that I will most certainly make again! Made for ZWT 8.
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Steps
|
1
Done
|
Heat Oil Over Medium Heat. Add Onion. Cook, Stirring Frequently, Until Light Gold, About 10 Minutes. |
|
2
Done
|
Stir in Curry and Cayenne. Add 4 Cups Broth and Chard. Increase Heat and Bring to a Boil, Stirring, Until Chard Is Wilted. |
|
3
Done
|
Stir in Lentils and Chickpeas. Lower Heat to Low. Cover and Simmer 16 - 18 Minutes, Stirring Twice, Until Lentils Are Tender. |
|
4
Done
|
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
Done
|
Put Into Bowls. Top With Thinned Yogurt. Garnish With Slices of Jalapeno and Lime. |
