Spicy Indian Lentil Soup with Swiss Chard
This Spicy Indian Lentil Soup is so tasty and so easy to whip up! With chickpeas, swiss chard, curry and Greek yogurt it's got the perfect balance of acidity and coolness. The flavors work incredibly well together, plus it's a one pot meal!
Servings: 8 servings
Calories: 150kcal
Ingredients
- 1 tsp extra virgin olive oil
- 1 large red onion diced
- 4 cloves garlic minced
- 5 teaspoons curry powder
- 1/8 teaspoon cayenne pepper more or less to taste
- 4 cups vegetable broth
- 1 bunch 1-pound Swiss chard , tough stalks removed, coarsely chopped
- 2 cups dried red lentils
- 15 oz chickpeas, rinsed and drained 1 can
- 3/4 tsp salt
- 6 tbsp thick Greek yogurt thinned with 2 tablespoons water
- 1 jalapeño chili stemmed, seeded, and diced
- 1 lime cut into wedges or slices
Instructions
- Heat oil in large, heavy saucepan over medium heat. Add onion, garlic, and jalapeño and cook, stirring frequently, until the onion is lightly golden, about 5 minutes. Stir in curry powder, salt, and cayenne pepper.
- Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted. Stir in lentils and chickpeas.
- Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chickpeas are tender.
- Remove from heat. Using a hand blender, puree the soup until it is mostly creamy. (Another option is to puree half the soup (about 4 cups) in a blender or food processor; return puree to pot). Divide soup among 6 bowls. Drizzle about 1 tbsp thinned yogurt over each serving. Garnish with a few slices of jalapeño (optional) and a lime wedge.
Notes
Top Tips For Making Spicy Indian Lentil Soup
- Remove the tough stalks of the Swiss chard before cooking.
- Make sure you thin the yogurt with a couple spoonfuls of water, to mimic the consistency of the soup, so the flavors and textures blend nicely.
- You don't need to soak the red lentils before cooking.
- Rinse the lentils to remove any dust or debris.
- Be very careful when blending hot mixtures and never fill the blender/food processor more than ¼ the way full as hot liquids expand when blending.
- Add your favorite veggies if you want to switch things up.
- Lentil soup gets even more flavorful the next day, making this soup great for leftovers.
- Add more or less liquid depending on how thick you want your soup.
- Omit the jalapeños and cayenne pepper for a milder flavor, and more kid friendly.
- Garnish with a wedge of lime and cilantro or parsley.
- Serve with toasted pita and/or a side salad.
Nutrition
Calories: 150kcal | Carbohydrates: 26.3g | Protein: 9.4g | Fat: 1.5g | Saturated Fat: 0.2g | Sodium: 503.6mg | Fiber: 7.7g | Sugar: 1g