This is my new favourite soup, and I am convinced that if you make it, it will be yours as well. What does that mean? It means I really think you should make this soup. I made it at the beginning of last week, and it provided me with lunches and even a quick dinner. I loved it so much, that I made it again today, so I could have it again this week.
Do you have a favourite soup? One that you found yourself making several times this winter? I would love to hear about it in the comments below.
This soup is filling, really tasty, incredibly nutritious, and REALLY easy to make. Seriously. It’s so easy! We often don’t have the time or motivation to prepare a healthy meal for ourselves or our family, but preparing a big batch or 2 of something like a soup or a stew is a great way to help you eat healthy. This way you have something ready for those days when you don’t have time or simply aren’t in the mood to cook.
Red lentils, curry spices and coconut milk are a match made in heaven. The lentils and swiss chard are what make this meal so nutritious, and are essence to the deliciousness. The true magic comes from the spices and the coconut milk.
You can definitely include additional ingredients to this soup or switch some around. For one, you can use spinach or baby spinach instead of swiss chard if that is what is available at the store.
Adding diced sweet potato or parsnip is also delicious. My tip would be to add these at the same time as the onions and carrots.
Another delicious addition is roasted cauliflower. Cut the cauliflower into florets and roast them on a baking sheet while your soup is cooking, until golden brown. Then add the cauliflower florets into the soup once it is done. If you are not familiar with roasted cauliflower, I suggest you give it a try. I remember when I first discovered how good and easy it is. I can’t believe it took me so long to do so. I wish someone had told me about it years ago. So here I am telling you now! You need to get down with roasted cauliflower, even if you think you don’t like cauliflower. Consider giving this Roasted Cauliflower Coconut Rice a try. Several people have told me they loved the recipe.
Let me know if you give this one a go and how you liked it!
Curried Red Lentil & Swiss Chard Soup
2-3 tablespoons coconut oil
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 large onion, finely chopped
2 large carrots, peeled and diced
1 inch piece of ginger, peeled and finely chopped or grated
4 cloves of garlic, peeled and finely chopped or grated
2 cups red lentils, rinsed
796 ml can diced tomatoes (28 oz)
6 cups of water
1 can coconut milk
3 packed cups of swiss chard, stems removed, leaves chopped
1 teaspoon of salt or to taste
freshly ground black pepper
Finely chopped cilantro to garnish
Grind the cumin seeds, coriander seeds, turmeric and cayenne pepper together with a mortar and pestle or in a spice grinder.
In a soup pot, heat 2 tablespoons of coconut oil on medium heat. Add the ground spice mixture to the oil and fry for about 1 minute, mixing continously with a spoon. They will become very fragrant. Be sure not to burn.
Add the onions, carrots, garlic, and ginger. Cook for 5 minutes until softened. Add another tablespoon of coconut oil or a little water if the bottom of the pot gets dry. You can also turn the heat down to medium low while cooking the onions.
Add the lentils, tomatoes, water and salt. Grind in some fresh pepper as well. Cover, bring to a boil and then reduce the heat to medium low. Simmer for about 35-40 minutes.
Add the coconut milk and simmer for another 15 minutes or so. Don’t worry too much about the exact time. The time will depend more on how thick your soup is and how thick you want it.
Add the swiss chard and cook for another few minutes.
Taste and add more salt and pepper if necessary.
Serve with freshly chopped cilantro and even a squeeze of lime if you like.
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