Fragrant Red Lentil and Rainbow Chard Soup Recipe

Fragrant Red Lentil and Rainbow Chard Soup Recipe

  • 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
  1. Soak lentils in a bowl with water to cover for 15 minutes.
  2. 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.
  3. 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.
  4. Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.
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