looks good, tastes well, and smells good. Use this as the foundation for a flavorful, aromatic soup, as you would with many soup recipes. Freshly minced ginger, freshly minced turmeric, and freshly ground cardamom were used in its preparation. Although I didn’t detect much of a flavor difference, you should give them a try if you enjoy fresh foods.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 bowls |
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
- ½ 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
- 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.
- Substitute vegetable broth with chicken broth, if desired.
Reviews
I did not put the vegetable bouillon, and used pink himalayan sea salt instead, about 3/4 tsp. I added zucchini. And lastly, instead of rainbow chard I used a large box of pre-washed super greens, which has baby chard in it.
Really nice flavor! I like the seasoning mix. I will likely modify this recipe to add additional vegetables like carrots and potatoes. But even as the original recipe, tastes great!
YUMMM-OOOO! Followed spice list and directions although I used green lentils, substituted with chicken broth and bullion and added diced potatoes and shredded carrots instead of chard and then blended 2/3 of the soup. Fantastic flavor! Thank you.
Love the spice combo
I followed the recipe as written and it was amazing. Will be making again!
The seasonings are perfect as written. Like others, I did add the swiss chard stems and I had some mushrooms I needed to use so I added them. The soup was, to my surprise, very delicious! The seasonings and veggies gave off almost an earthy flavor. You do not miss there not being any meat in this whatsoever. Will make this again and again.
Added potatoes, carrots, and corn and it was delicious!! This goes into my handwritten book of saved recipes.
I’ve made this recipe probably 6 or 7 times now, and it was a staple for me during college. It’s delicious! It it definitely a soup that tastes better the next day. It is good as is, I just taste it and occasionally add a little more spice after it’s been simmering for a while at the end. The only thing I always change is I chop up the chard stalks and put them in– it’s basically like adding celery. You can also add carrots if you want to make it a little bit heartier! It does make a LOT of soup though, make sure your pot is big!
Very fragrant and flavorful! Simple and easy to follow recipe.
This recipe is excellent as written. I have varied it with red lentils and green lentils for a bit of a different texture. I always cook the stems (chopped) in with the onion as one reviewer suggested and in addition, I like to add sliced carrots for a little bit of color. I often increase the curry powder as we like things spicy.
This is the recipe I’ve been looking for! I love the taste of lentil soup in cans, but am trying to get away from the unhealthy sodium level and preservatives. This was easy & delicious! I used 2 bundles of red chard – that was the only chard available at my WalMart, I have no idea which lentil color was in the Great Value 1 pound bags – used 2 of them – it all came together very nicely. I like my lentils soft, so I cooked them for 2 hours. I added a dollop of cream cheese to top it off – super yummy.
This soup is delicious, nutritious, and easy to make. I am always on the lookout for recipes using Swiss Chard since I have a lot in the garden. This was great! I will make it again!
Super delicious dish. Wife says make it again!
This soup is simple but truly AMAZING! I substituted green lentils as it is what I had on hand and also halved the recipe. Smelled delicious from the instant I put the spices on the onions and didn’t disappoint.
Wow! That was really flavorful. Thank you for sharing that. I didn’t have any swiss chard, so I used dino kale and it came out great. I also topped with home made croutons. I should have used my cast iron dutch oven, though, because for some reason whenever I cook in stainless steel (like in my stockpot just now) I can never simmer it at the right temperature and I end up burning the lentils
This was super yummy. I followed the recipe very closely. I couldn’t find coriander at the store and misread the recipe and only bought one container of veggie broth so added filled up the container with water, figuring I’d add boullion if it needed more. It was super great without. My family gobbled it up and asked why we can’t eat this everyday. 🙂 I also trimmed the dried stalk ends and cut up the stalk and put them in the soup with the broth and they got nice and tender like celery. It was a nice touch. This meal is well balanced and anyone needing an iron kick and is sick of steak, this is the recipe for you! Thanks for sharing. Will make again!