swiss chard soup

This scrumptious Swiss chard soup with red lentils takes one pot, it&#039;s ready in 30 minutes and will surprise your taste buds! Hearty red lentils combined with green swiss chard, garlic, and broth infused with cumin, turmeric and cinnamon. Finished with a bright splash of lemon juice, fresh coriander, and chili flakes.

Swiss Chard Soup with Lentils

½ Tbsp extra virgin olive oil or olive oil

onion, diced (any color is fine)

garlic cloves,

½ Tbsp Turmeric

tsp cumin

cinnamon

coriander

¼ tsp crushed red pepper

⅛ tsp ground black pepper

salt

lemon,

Wash the chard and with a knife separate the leaves from the stems. Chop the stems and slice the leaves (but keep leaves and stems separate). 

In a large pot or Dutch oven warm the olive oil, add onion and cook until soft and translucent, about 5 minutes.

Add the garlic, all the spices, give a good stir, and cook for a further 20-30 seconds.

Add the lentils, the chopped stems and the broth (alternately, warm water will work too). Bring to the boil.

Reduce to medium heat, cover with a lid and cook until the lentils are soft, it will take about 15-20 minutes.

Once the lentils are done, blend part of the soup with an immersion blender (alternately, transfer part of the soup into a highspeed blender, but be careful, it&#039;s hot and in this case you might want to turn the heat off and wait 5 minutes until it cools down a bit).

Add the Swiss chard leaves and half of the coriander, push them down with the back of a wooden spoon, and cook for about 3 minutes until the leaves are tender but still bright and green.

Turn off the heat, taste and adjust the seaoning adding more salt and pepper according to your taste. You might want to adjust the consinstency too, feel free to add a bit of warm water if you wish to thin out the soup.

Serve with extra chili flakes if you like, chopped coriander leaves and lemon juice (about a quarter of lemon per serving is fine, don&#039;t skip it!). Enjoy.

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Swiss Chard Soup with Lentils

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Swiss Chard Soup with Lentils

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