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Categories:
olive oil red onion garlic water red lentils sweet potatoes ginger curry powder ground coriander cinnamon ground nutmeg Swiss chard lemon salt
Viewed: 50 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 1 cup chopped red onion
- 2 cloves garlic, minced
- 6 cups water
- 1 1/2 cups dried red lentils, rinsed and sorted
- 2 large or 3 medium sweet potatoes, peeled and diced
- 1 teaspoon grated fresh ginger
- 2 teaspoons good-quality curry powder, more or less to taste
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 6 to 8 ounces Swiss chard or spinach
- Juice of 1 lemon or lime
- Salt to taste
Method
- Heat the oil in a soup pot.
- Add the onion and garlic and saute over medium heat until golden, about 10 minutes.
- Add the water, followed by the lentils, sweet potatoes, and seasonings.
- Bring to a rapid simmer, then lower the heat.
- Cover and simmer gently until the lentils are mushy and the potatoes are done, about 20 to 25 minutes.
- Meanwhile, wash the greens, remove stems and midribs, then slice into narrow shreds.
- Stir into the soup along with the lemon juice.
- If the soup is too thick, adjust the consistency with a small amount of water.
- Continue to simmer gently until the greens are just done, about 5 minutes for spinach and 10 to 15 minutes for chard.
- Season with salt.
- Serve at once, or if time allows, let the soup stand off the heat for an hour or two.
- Heat through before serving.
