Delaney's Place

Feed Me Phoebe’s recipe found me a few years ago via Pinterest, and it’s time this hearty, unassuming, vegan soup gets some glory on my blog. Here is my adapted version.

Ingredients

• olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2-3 cloves garlic, minced or diced
• 1 tsp. ground cumin
• 1/2 tsp. ground ginger
• 1/2 tsp. ground turmeric
• 1/2 tsp. teaspoon red chili flakes
• 1/2 tsp. sea salt
• One 15oz. can petite diced tomatoes
• 1 cup dried split red lentils
• 1 quart veggie stock
• 1 bunch chard, stems removed, roughly chopped
• plain Greek yogurt
• lemon wedges

Instructions

1. First thing’s first: rinse the lentils, then let them soak while you prepare the remainder of the recipe. I use a mesh strainer to give them a rinse, and then I place the strainer full of lentils into a bowl of water to soak. Later, rinse the lentils until the water in the bowl is clear. (Your bowels will thank you!) 
2. In a large stockpot or Dutch oven, heat the oil. Saute the onion and carrot over medium-high heat until soft, 7 minutes. Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. Cook another few minutes. Stir in the tomatoes, and cook until the liquid has reduced and the tomatoes are soft, 5 minutes.
3. Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, 10 minutes. Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.
4. Serve the soup in bowls with a wedge of lemon and/or dollop of Greek yogurt and some crusty bread.

This recipe is packed with nutrients and yummy yummy yummy… Enjoy.

Please note: The featured image of this post is from Feed Me Phoebe‘s webpage.