Curry Lentil Soup with Chard

This simple one pot creamy lentils soup/stew is the perfect bowl to warm up to on a cold fall/winter day. Made with lentils, chard sweet potato and a touch of coconut milk for just the right amount of creaminess. It’s mildly spicy, hearty and so delicious. Top each bowl of soup with plenty of lime juice and fresh cilantro to brighten the flavors. Great on its own, but even better with a side of steamed rice or a slice of toasted bread to scoop or dip.

The key to a flavorful soup starts with building flavors just like one would do with curries or for that matter any recipe. The spices and broth is really the foundation of flavor for this curry based soup. Like most Indian curries we begin with the major flavor makers of onion, garlic, ginger and ground spices. Next broth, the high quality or ever homemade broth adds major umami to this or any soup. For this recipe, the broth is built with a mixture of coconut milk and good-quality vegetable stock, which results in a very hearty and umami rich soup. Lentils, chard and sweet potato add bulk and nutrients.

Lentil Curry Soup with Chard and Sweet Potatoes // 4-5

Ingredients

• 4 cups packed rainbow chard, bottom one inch stems removed, remaining stems chopped and leaves torn into 2″ pieces
• 1 medium, about 2 cups sweet potatoes, peeled and diced into 1 ½” pieces
• 1 cup dried lentils, rinsed and soaked for 30-40 minutes in warm water
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 fat inch piece ginger finely chopped
• ½ teaspoon garam masala or ground coriander
• ½ teaspoon turmeric
• ½-1 teaspoon cayenne or any hot chili powder or to your heat tolerance
• 1 (14) oz can light coconut milk
• 1-2 tablespoons lemon juice
• 6 cups vegetable stock
• 1 tablespoon olive oil

Directions

1. In a large soup pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes). 
2. Add garlic, ginger, garam masala, turmeric, cayenne, and sauté for minute until they get aromatic. Add the drained lentils, chopped chard stems, diced sweet potatoes and broth. Stir to combine with the spices and bring it to a boil then reduce to a simmer. 
3. Allow the soup to simmer covered for 20 minutes.
4. Add the light coconut milk and reheat. Add the chard leaves and simmer uncovered for another 5-10 minutes till the leaves are wilted and stems are cooked. Stir in the lemon juice and cilantro. Serve with steamed rice or toasted bread and enjoy!