Curried Lentil Soup With Swiss Chard Recipes

LENTIL AND SWISS CHARD SOUP

Lentil and Swiss Chard Soup image

This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, plus more for serving
1 medium onion, finely chopped (1 cup)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup lentils, picked over and rinsed
1 can (14.5 ounces) diced tomatoes, in juice
2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
Coarse salt and ground pepper
Juice of 1/2 lemon
Bread, for serving (optional)

Steps:

In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

CHARD LENTIL SOUP, LEBANESE-STYLE

Chard Lentil Soup, Lebanese-Style image

Easy to prepare super delicious vegetarian soup.

Provided by Patricia.S

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

8 cups water
1 cup large brown lentils, rinsed
4 cups thinly sliced Swiss chard
4 large potatoes, cut into cubes
1 cup freshly squeezed lemon juice
6 cloves garlic, crushed (or more to taste)
1 tablespoon salt, or to taste
½ cup olive oil

Steps:

Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
Add potatoes to the boiling water, reduce heat to medium-low, cover the pot, and cook until the potatoes are completely cooked, about 12 minutes.
Mix lemon juice, crushed garlic, and salt together in a bowl; add to the pot. Continue to cook at a simmer another 5 minutes. Stir olive oil into the mixture. Increase heat to high and cook another 1 to 2 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 50.7 g, Fat 14 g, Fiber 11.8 g, Protein 10.5 g, SaturatedFat 2 g, Sodium 931 mg, Sugar 2.9 g

BARLEY AND LENTIL SOUP WITH SWISS CHARD

Barley and Lentil Soup with Swiss Chard image

Categories Soup/Stew Bean Leafy Green Low Fat Quick & Easy Low Cal High Fiber Low/No Sugar Barley Lentil Winter Healthy Chard Bon Appétit

Yield Makes 10 first-course or 6 main-course servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill

Steps:

Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

VEGAN RED LENTIL SOUP WITH SWISS CHARD

Vegan Red Lentil Soup with Swiss Chard image

This is a great vegan lentil soup recipe that I often make when I have leftover rice to use up. It is very filling and tastes even better the next day.

Provided by MisterHealthy

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 onions, finely chopped
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon dry mustard
2 cups dry red lentils
8 cups water, or more to taste
1 cup cooked rice
1 small red Swiss chard - leaves chopped and stems discarded
4 sprigs fresh cilantro, chopped
2 limes, juiced
salt and freshly ground black pepper to taste

Steps:

Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 49.3 g, Fat 5.8 g, Fiber 21.9 g, Protein 18 g, SaturatedFat 0.9 g, Sodium 57.8 mg, Sugar 5 g

CURRIED LENTIL SOUP WITH SWISS CHARD

Curried Lentil Soup With Swiss Chard image

I actually found this recipe on another blog. I decided to post it here for safekeeping and so I could keep notes. It really is delicious! I made some adjustments and prepared it in the crockpot (easy to do) but posted the recipe as written.

Provided by lvt96

Categories Lentil

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 cups onions, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
2 large garlic cloves, minced
2 tablespoons curry powder
1/4 teaspoon cayenne (optional, leave out if you donÃƒ Ã‚ t want it spicy, or use a little more if you like it really hot)
1 teaspoon ground cumin
1 tablespoon minced fresh gingerroot
1 lb red lentil, rinsed and picked over to remove any debris (about 2 1/4 cups)
8 cups water, vegetable stock or 8 cups chicken stock
1 (15 ounce) can coconut milk (stir well before using)
1 teaspoon salt
1 bunch swiss chard, ribs removed and leaves torn into bite-size pieces
1/2 cup chopped fresh cilantro

Steps:

Heat the olive oil over medium-high heat. Add the onions, carrots, celery, red pepper, garlic, ginger and spices and saute until the onion softens, about 5 minutes. Add the water or stock along with the salt, lentils and coconut milk, and bring to a boil. Reduce the heat and simmer until the lentils are cooked through, about 10 minutes.
While the soup is simmering, wash and prep the chard and chop the cilantro. After the lentils have finished cooking, stir the chard and cilantro into the soup - it will look like a lot of chard for the soup at first, but have no fear. The chard will wilt down as it heats up. Keep stirring until the chard is bright green and wilted, about another 2 minutes. Taste and season as needed with more salt or pepper, and serve.

CURRIED RED LENTIL AND SWISS CHARD SOUP

Curried Red Lentil and Swiss Chard Soup image

From Oprah magazine, March 2007. Don't skip the garbanzo beans. They add a good texture contrast.

Provided by Debbie R.

Categories Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

CURRIED RED LENTIL AND SWISS CHARD STEW WITH GARBANZO BEANS

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans image

Categories Soup/Stew Bean Onion Stew Vegetarian Quick & Easy High Fiber Curry Lentil Winter Chard Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 pound red lentils (about 2 1/4 cups)
1 15-ounce can garbanzo beans (chickpeas), drained
Plain yogurt

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.
Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

CURRIED LENTIL SOUP

Curried Lentil Soup image

Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan

Provided by Taste of Home

Categories Lunch

Time 8h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

4 cups water
1 can (28 ounces) crushed tomatoes
3 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 cup dried lentils, rinsed
1 large onion, chopped
1 celery rib, chopped
4 teaspoons curry powder
2 bay leaves
2 garlic cloves, minced
1-1/4 teaspoons salt

Steps:

In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

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