Garlic, coriander, cumin, curry, and turmeric scent the red lentils and fresh chard in this healthful, satisfying, vegan soup.
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
240 Calories
Recipe Instructions
Step 1
Soak lentils in a bowl with water to cover for 15 minutes.
Step 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.
Step 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.
Step 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.
Ingredients
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 tablespoon olive oil, or to taste
2 cups dry red lentils
1 bunch Swiss chard
2 white onions, minced
2 (32 fluid ounce) containers vegetable broth
3 tablespoons vegetable bouillon (such as Better Than Bouillon®)
