Soothing Red Lentil Soup

By Shuger

Ingredients

• 2 to 3 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, crushed (or more)
• 1 to 2 teaspoons grated fresh ginger
• 2 teaspoons mild curry powder
• 2 cups red lentils
• 8 cups water or veggie stock (or a mixture of both)
• 3 to 4 large carrots, peeled and sliced
• 4 cups thinly sliced chard (or kale, spinach, collards)
• 2 to 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons Herbamare or sea salt

Preparation

Step 1

The first time I made this soup I used the ingredient amounts below, but the entire pot was gone in one sitting. I now make a double batch to feed our family of six. I mean, I rely on those leftovers! If you would like, you could freeze portions of this soup before adding the greens. When you are ready to use it, heat it up in a small pot and add a handful of greens. This will keep the soup fresh-tasting and bright.
Heat the olive oil in a large stockpot (8-quart). Add the onions and saute for about 5 minutes. Add the garlic, ginger, and curry powder and saute a minute or so more.


Add the red lentils and water or stock. I like to prep the carrots at this point. It's just nice to get the lentils cooking first to save time. Then add the carrots, cover the pot, and simmer for about an hour total (start time after adding liquid and lentils).


Turn off heat, add greens, lemon, and salt. Stir it all together and let it rest for about five minutes for the greens to soften. Enjoy!