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Categories:
olive oil yellow onion carrots garlic ground cumin ground ginger ground turmeric red chili flakes salt tomatoes red lentils vegetable stock chard lemon wedges yogurt
Viewed: 72 - Published at: 6 years agoIngredients
- 2 Tablespoons Olive Oil
- 1 whole Medium Yellow Onion, Diced
- 2 whole Medium Carrots, Diced
- 2 cloves (Large Size) Garlic, Peeled And Minced
- 1 teaspoon Ground Cumin
- 1/2 teaspoons Ground Ginger
- 1/2 teaspoons Ground Turmeric
- 1/2 teaspoons Red Chili Flakes
- 1/2 Tablespoons Sea Salt
- 1 can (15 Oz. Size) Diced Tomatoes
- 1 cup Dried Split Red Lentils
- 2 quarts Vegetable Stock
- 1 bunch Chard, Stems Removed, Roughly Chopped
- Lemon Wedges, Optional For Serving
- Greek Yogurt, Optional For Serving
Method
- In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the onion and carrot and saute over medium-high heat until soft and beginning to brown, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. Cook one minute more. Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, 5 minutes.
- Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.
- Serve the soup in bowls with a wedge of lemon on the side or a dollop of Greek yogurt and some crusty bread.
