Curried Lentil Soup with Swiss Chard 


2 tablespoons olive oil

1 teaspoon ground cumin

1 cup red bell pepper chopped

2 large garlic cloves minced

2 cups onions chopped

2-1/4 cups red lentils

1 tablespoon minced ginger root

¼ teaspoon cayenne ( to taste)

1 teaspoon salt

1 cup carrots chopped

1 cup celery chopped

8 cups vegetable stock or chicken stock

1 15oz can coconut milk (stir first)

1 bunch swiss chard, ribs removed and leaves torn into bite-size pieces

½ cup chopped fresh cilantro 


Heat the olive oil over medium-high heat.  Add the onions, carrots, celery, red pepper, garlic, ginger and spices and sauté until the onions 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, (add chard ribs 10 minutes before the leaves)  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.


pdf of recipe can be found here