Spicy Lentil and Swiss Chard Soup
You just throw everything into a pot, let it simmer for ~20 minutes, whip out your immersion blender and voila! You have a delicious and healthy meal ready to go.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8 servings
- 1 tsp extra virgin olive oil
- 1 large red onion diced
- 4 cloves garlic minced
- 5 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 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
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.
Calories: 150kcal | Carbohydrates: 26.3g | Protein: 9.4g | Fat: 1.5g | Saturated Fat: 0.2g | Sodium: 503.6mg | Fiber: 7.7g | Sugar: 1g