Today I was looking for a light, healthy dinner – and I thought soup would be the perfect option! I came across this recipe on a website about a year ago (I can’t remember which one!) and decided to try it tonight. It turned out to be an excellent meal – super flavorful with lots of healthy ingredients. I served it with toasted whole wheat pitas, and made a few minor modifications which are included below – hope you enjoy it!
- 1 tablespoon olive oil
- 1 large red onion , diced
- 5 teaspoons curry powder
- 1/4 teaspoon ground red pepper (cayenne)
- 4 cups vegetable broth
- 1 bunch (1-pound) Swiss chard , tough stalks removed, coarsely chopped (This ended up being about 4 large swiss chard leaves)
- 2 cups (about 14 ounces) dried red lentils (I used Trader Joe’s steamed lentils – they are already pre-cooked and make for faster cooking time!)
- 1 can (15-ounce) chickpeas , rinsed and drained
- 1 teaspoon salt
- 6 tablespoons thick Greek yogurt , thinned with 2 tablespoons water (I like Fage 0% Nonfat Greek Yogurt)
- 1 red or green jalapeño chili , stemmed and thinly sliced (I didn’t end up using this ingredient)
- 1 lime , cut into 6 wedges
- Heat oil in large, heavy saucepan over medium heat. Add onion; cook, stirring frequently, until lightly golden, about 10 minutes. Stir in curry and red pepper. Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted.
- Stir in lentils and chickpeas. Reduce heat to low, cover, and simmer 16 to 18 minutes, stirring twice, until chickpeas are tender.
- Remove from heat. Using a hand blender, puree the soup until it is mostly creamy. (Another option is to puree half the soup (about 4 cups) in a blender or food processor; return puree to pot). Stir in salt, and warm over low heat 2 minutes.
- Divide soup among 6 bowls. Drizzle about 1 tablespoon thinned yogurt over each serving. Garnish with a few slices of jalapeño (optional) and a lime wedge. Serve with hot toasted whole wheat pitas to dip in the soup!