Indian Spiced Lentil Soup with Swiss Chard
Serves: 6
Ginger, garlic, curry powder and serrano chili, makes for an exquisite and exotic lentil soup. It’s decidedly Indian tasting, yet French Puy lentils are used instead of dal. They hold their shape better and work wonderfully in the soup. I used Swiss green chard from my garden and made it sans salt and oil. You won’t miss it with this very special soup.
Ginger, garlic, curry powder and serrano chili, makes for an exquisite and exotic lentil soup. It’s decidedly Indian tasting, yet French Puy lentils are used instead of dal. They hold their shape better and work wonderfully in the soup. I used Swiss green chard from my garden and made it sans salt and oil. You won’t miss it with this very special soup.
Ingredients
- 1 cup finely diced onion
- 2 garlic cloves, peeled and minced
- 1 teaspoon freshly grated ginger
- 2 serrano chile peppers, seeded and minced (use one if you don’t like it spicy)
- 4 teaspoons. curry powder
- 4-1/2 cups GOE house vegetable stock, or other no salt vegetable stock, or water
- ¾ cup French green lentils
- Freshly ground black pepper, to taste
- 4 cups (loosely packed) coarsely chopped green Swiss Chard, or spinach
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped cilantro
- 3 tablespoons thinly sliced scallions, white and light green parts only
Directions
- Heat a large, heavy bottomed pot or Dutch oven, over medium-high heat for 2 minutes. Turn down the heat to medium, add the onions and stir until softened, about 4 minutes, adding a bit of water if the onion begins to stick.
- Add the garlic, ginger, half of the minced chile, and the curry powder. Cook for 2 minutes more.
- Add the stock and lentils, raise the heat to high, and bring the liquid to a boil. Reduce the heat to low, partially cover the pot, and cook until the lentils are tender, 30 to 40 minutes. Season to taste with pepper. Note: the soup can be made to this point, cooled, covered, and refrigerated for up to 3 days.
To Serve:
- Just before serving, raise the heat and add the Swiss chard, or spinach. Cook, stirring, until the greens have wilted, about 1 minute. Stir in the lemon juice to brighten the flavors. Taste the soup, and add more lemon juice if needed, and the remaining minced chiles if you want more heat.
- Divide the soup among individual warmed bowls. Garnish with cilantro and scallions.
Cook's Notes: - If using Swiss chard, make sure it is the green variety, as the colorful varieties will make the soup less vibrant.
- The soup can Adapted from Alfred Portale’s “Simple Pleasures”
