FRAGRANT RED LENTIL AND RAINBOW CHARD SOUP
Smells, looks, and tastes delicious. As with many soup recipes, use this as the basis for an aromatic, tasty soup. I've made it with fresh minced ginger, fresh minced turmeric, and fresh ground cardamom. I didn't notice a substantial difference in flavor, but if you like fresh, give them a try.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Soak lentils in a bowl with water to cover for 15 minutes.
- Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
- Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
- Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.
Nutrition Facts : Calories 240 calories, Carbohydrate 39.2 g, Fat 3 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 555.6 mg, Sugar 5.5 g
FRAGRANT RED LENTIL AND RAINBOW CHARD SOUP
Smells, looks, and tastes delicious. As with many soup recipes, use this as the basis for an aromatic, tasty soup. I've made it with fresh minced ginger, fresh minced turmeric, and fresh ground cardamom. I didn't notice a substantial difference in flavor, but if you like fresh, give them a try.
Provided by Carolyn LaLumiere Miller
Categories Lentil Soup
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Soak lentils in a bowl with water to cover for 15 minutes.
- Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
- Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
- Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.
Nutrition Facts : Calories 240 calories, Carbohydrate 39.2 g, Fat 3 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 555.6 mg, Sugar 5.5 g
RED LENTIL AND SWISS CHARD STEW
Make and share this Red Lentil and Swiss Chard Stew recipe from Food.com.
Provided by ellie_
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
- Stir in curry powder and cayenne.
- Add the broth and chard and increase heat to high and bring to a boil.
- Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
- Divide soup into bowls and top with sour cream or yogurt, if desired.
Nutrition Facts : Calories 617.8, Fat 11, SaturatedFat 1.6, Sodium 558.5, Carbohydrate 99.3, Fiber 20, Sugar 2.4, Protein 36.2
LENTIL AND SWISS CHARD SOUP
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
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.
CURRIED RED LENTIL AND SWISS CHARD SOUP
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
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.
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