Name: Curried Red Lentil and Swiss Chard Soup
Yield: 6
Ingredients: 2 tbsp. olive oil -; 1 large onion -; 5 tsp. curry powder -; 1/4 tsp. ground red pepper (cayenne) -; 5 c. vegetable broth -; 1 bunch Swiss chard -; 2 c. dried red lentils -; 1 can chickpeas -; 1 tsp. salt -; 6 tbsp. thick Greek yogurt -; 1 red or green jalapeño chili -; 1 lime -

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Ingredients for - Curried Red Lentil and Swiss Chard Soup

1. 2 tbsp. olive oil -

2. 1 large onion -

3. 5 tsp. curry powder -

4. 1/4 tsp. ground red pepper (cayenne) -

5. 5 c. vegetable broth -

6. 1 bunch Swiss chard -

7. 2 c. dried red lentils -

8. 1 can chickpeas -

9. 1 tsp. salt -

10. 6 tbsp. thick Greek yogurt -

11. 1 red or green jalapeño chili -

12. 1 lime -

How to cook deliciously - Curried Red Lentil and Swiss Chard Soup

1. Stage

Heat oil in large, heavy saucepan over medium heat. Add onion; cook, stirring frequently, until lightly golden, about 10 minutes. Stir in curry and red pepper. Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted.

2. Stage

Stir in lentils and chickpeas. Reduce heat to low, cover, and simmer 16 to 18 minutes, stirring twice, until lentils are tender.

3. Stage

Remove from heat. Puree half the soup (about 4 cups) in a blender or food processor; return puree to pot. Stir in remaining 1 cup broth and salt, and warm over low heat 2 minutes.

4. Stage

Divide soup among 6 bowls. Drizzle about 1 tablespoon thinned yogurt over each serving. Garnish with a few slices of jalapeño and a lime wedge.