Feed Me Phoebe’s recipe found me a few years ago via Pinterest, and it’s time this hearty, unassuming, vegan soup gets some glory on my blog. Here is my adapted version.
- olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2-3 cloves garlic, minced or diced
- 1 tsp. ground cumin
- 1/2 tsp. ground ginger
- 1/2 tsp. ground turmeric
- 1/2 tsp. teaspoon red chili flakes
- 1/2 tsp. sea salt
- One 15oz. can petite diced tomatoes
- 1 cup dried split red lentils
- 1 quart veggie stock
- 1 bunch chard, stems removed, roughly chopped
- plain Greek yogurt
- lemon wedges
- First thing’s first: rinse the lentils, then let them soak while you prepare the remainder of the recipe. I use a mesh strainer to give them a rinse, and then I place the strainer full of lentils into a bowl of water to soak. Later, rinse the lentils until the water in the bowl is clear. (Your bowels will thank you!)
- In a large stockpot or Dutch oven, heat the oil. Saute the onion and carrot over medium-high heat until soft, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. Cook another few minutes. Stir in the tomatoes, 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 and/or dollop of Greek yogurt and some crusty bread.
This recipe is packed with nutrients and yummy yummy yummy… Enjoy.