Lentil Soup With Swiss Chard
This warming lentil and swiss chard soup comes together in one pot in just 45 minutes with red lentils, curry spices, and a cooling yogurt swirl. I make it when I want something filling that packs real flavor, and the bold tangy balance keeps everyone coming back for more. It freezes well too, so I always have a batch ready for busy weeknights.
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
- ⅛ 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
- 1 tsp salt more to taste
- 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
Expert Tips
- 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