A hearty and nutrition-packed vegan soup. Adjust the curry and cayenne to suit your level of spiciness. Serves 8 â€“ 10.
- 1 pound ZÃ¼rsun Red Chief lentils
- 1 bunch organic chard, any variety
- 1 organic white or yellow onion
- 2 - 3 organic celery stalks
- 3 â€“ 4 organic carrots
- 1 organic red bell pepper
- 1 small handful organic cilantro
- 2 â€“ 3 organic garlic cloves
- 1 small piece (about 1 inch) organic ginger root
- 2 tablespoons curry powder
- 1 Â½ teaspoons ground cumin
- 2 pinches cayenne pepper (or more to taste)
- 8 cups More than Gourmet chicken or vegetable broth
- 1 can (15oz.) coconut milk
- 3 tablespoons LHF California extra virgin olive oil
- Diamond kosher salt and freshly ground pepper
Rinse and remove any debris from the lentils.
Wash the chard and remove the thick ribs and stems. Tear the leaves into bite-sized pieces.
Dice the onion, celery, carrots and red bell pepper.
Chop the cilantro.
Finely mince or grate the garlic cloves.
Finely mince the fresh ginger.
Open the coconut milk and stir well.
Heat a large soup pot over medium high heat. When the pot is hot, add in the olive oil. Then mix in the chopped onions, celery, carrots, red bell pepper, garlic, ginger, curry powder, cumin, and cayenne. SautÃ© until the onions are soft, about 6 â€“ 8 minutes.
Add in the lentils, stock, coconut milk, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer, uncovered, until the lentils are cooked through but not mushy, about 10 - 15 minutes.
When the lentils are ready, add in the chopped chard and cilantro. Stir constantly for about 2 minutes, or until the chard is wilted. Salt and pepper to taste. Serve right away, or hold in the fridge for several days.