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| Vegan Red Lentil Soup with Swiss Chard |
"This is a great vegan lentil soup recipe that I often make when I have leftover rice to use up. It is very filling and tastes even better the next day."
Ingredients :
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 1 tablespoon ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon dry mustard
- 2 cups dry red lentils
- 8 cups water, or more to taste
- 1 cup cooked rice
- 1 small red Swiss chard - leaves chopped and stems discarded
- 4 sprigs fresh cilantro, chopped
- 2 limes, juiced
- salt and freshly ground black pepper to taste
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 45M |
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- Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
- Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
- Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.
Notes :
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