Spicy Lentil Soup with Rainbow Chard

I used a combination of brown lentils, green lentils, french lentils and red (orange) lentils.

Too bad they all turn the same color when cooked!

Spicy Lentil Soup with Rainbow Chard

  • 3 Tb olive oil
  • 4-5 cloves garlic, chopped
  • 1 medium yellow onion, finely chopped
  • 1 bunch rainbow chard or swiss chard (chiffonade the greens and chop the ribs like celery)
  • 4 carrots, chopped in small rounds
  • 4 ribs celery, chopped in small pieces
  • 2 1/2 c. lentils, rinsed (any kind of lentils will do)
  • 1 gallon vegetable broth  (beef or chicken broth would work just fine)
  • water if needed to fill up the pot
  • dash red pepper flakes
  • dash or two white pepper
  • dash or two cumin
  • dash each, dried oregano, basil, thyme
  • juice of 1 lemon

Optional:  1 Tb green curry paste and/or 1 large can diced tomatoes to be added with the broth

Get it going with garlic and onions sauteing in a big soup pot on low-medium heat with olive oil.  Start chopping and adding to the pot in this order:  chard, carrots, celery.  Let this get nice and steamy for about 5 minutes or so to par-cook the veggies.  Add broth and lentils along with spices and seasoning.  Simmer on medium heat for 1/2 hour or until lentils are cooked through.  Add juice of one lemon just before serving.

The Fella wants to offer you a bowl of this good stuff.


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