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Swiss Chard and Lentil Soup

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PREP TIME
20 min
COOKING TIME
55 min
TOTAL TIME
90 min
SERVINGS
8 servings
Soup Middle Eastern
Swiss Chard and Lentil Soup
Ingredients
  • 2 cups dry red lentils
  • 1 tablespoon olive oil, or to taste
  • 3 tablespoons vegetable bouillon (such as Better Than Bouillon®)
  • 2 white onions, minced
  • 1/2 bulb garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 2 (32 fluid ounce) containers vegetable broth
  • 1 bunch Swiss chard
Instructions
1
Submerge lentils in a container filled with water, ensuring the liquid covers them completely for 15 minutes.
2
Melt olive oil and bouillon in a large stockpot over medium heat. Introduce sliced onions into the pot, stirring constantly until they become transparent and slightly caramelized, approximately 5 minutes. Add minced garlic, ground coriander, ground cumin, turmeric powder, and curry powder to the onion mixture. Continue cooking and stirring until the onions are tender and have developed a rich brown color, adding small amounts of vegetable broth as necessary to prevent scorching, around 10 minutes more.
3
Drain the lentils and combine them with the onion mixture, along with any remaining broth; bring the soup to a rolling boil. Cover the stockpot and lower the heat, allowing the soup to simmer until the lentils have become tender, typically taking 30 to 45 minutes.
4
Prepare chard leaves by removing the stems and stacking them together, before cutting them into 3/4-inch wide strips. Introduce the chard into the soup and cook until it has softened, approximately 10 minutes more.