Curried Lentil Soup with Swiss Chard
Warm your soul with this Curried Lentil Soup with Swiss Chard, a nourishing and flavor-packed recipe that’s both hearty and healthy. Made with tender red lentils, aromatic curry spices, and vibrant Swiss chard, this one-pot wonder comes together in just under an hour, making it a perfect weeknight meal. The addition of creamy coconut milk and a splash of fresh lemon juice takes the flavor to the next level, while the combination of turmeric, cumin, and ginger offers an anti-inflammatory boost. Serve it with crusty bread or over rice for a satisfying vegan or vegetarian dinner. Packed with plant-based protein and rich in nutrients, this soup is as comforting as it is wholesome—ideal for chilly evenings or meal prep for the week ahead!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 cup red lentils, rinsed and drained
- 6 cups vegetable broth
- 4 cups Swiss chard, stems removed and leaves chopped
- 0.5 cup coconut milk (optional, for creaminess)
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the curry powder, ground cumin, and turmeric. Stir well to coat the vegetables with the spices and toast them slightly, about 1 minute.
Add the red lentils and vegetable broth to the pot. Stir to combine. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the lentils are tender.
Stir in the chopped Swiss chard and coconut milk (if using). Simmer for an additional 5 minutes, or until the chard is wilted and tender.
Remove the pot from heat and stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.
Serve hot with crusty bread or over rice for a heartier meal.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7842 mg | 341% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 44.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5574 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
