Curried Red Lentil and Swiss Chard Soup Recipe #328040
From Oprah magazine, March 2007
by Debbie R.
35 min | 15 min prep
SERVES 6
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 5 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 5 cups vegetable broth
- 1 lb swiss chard, tough stalks removed, coarsely chopped
- 2 cups about 14 ounces dried red lentils
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 teaspoon salt
- 6 tablespoons thick Greek yogurt, thinned with 2 T. water
- 1 jalapeno pepper, stemmed and thinly sliced
- 1 lime, cut into six wedges
- Heat oil over medium heat. Add onion. Cook, stirring frequently, until light gold, about 10 minutes.
- Stir in curry and cayenne. Add 4 cups broth and chard. Increase heat and bring to a boil, stirring, until chard is wilted.
- Stir in lentils and chickpeas. Lower heat to low. Cover and simmer 16 - 18 minutes, stirring twice, until lentils are tender.
- Remove from heat. Puree half of it; return to pot. Stir in last cup of broth and salt. Warm over low for 2 minutes.
- Put into bowls. Top with thinned yogurt. Garnish with slices of jalapeno and lime.
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