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Red Lentil Soup

I used to have a similar recipe but could not find it and I had already rinsed the lentils to make soup so I went partially on memory and a bit of improvisation using fresh swiss chard from the garden.  I believe the recipe I was trying to remember called for spinach but there was a bounty of swiss chard just waiting to be used.  So here is my creation of red lentil soup with curry!Red Lentil Soup


•    1 tbsp olive oil
•    1 large onion, finely chopped
•    1 1/2 cups red lentils, rinsed
•    2 -3 tsp curry powder
•    1 tsp turmeric
•    6 cups water
•    2 1/2 cups  swiss chard
•    Sea salt and ground black pepper to taste


Heat olive oil in soup pot and saute onion until golden brown.  Add lentils and water; bring to a boil.  Turn heat down to simmer, stir in curry and turmeric and cover.  Gently simmer for 35 minutes.  When lentils become mushy stir in swiss chard.  Allow swiss chard to wilt, season with additional curry if desired, sea salt and black pepper to taste.  Simmer for an additional 5 minutes.



Glorious Green Soup

Glorious Green SoupIngredients:

•    2 tsp olive oil
•    ½ medium onion, chopped
•    2 cloves garlic, minced
•    1 carrot, washed and chopped
•    1 stalk of celery, chopped
•    2 tsp paprika
•    1 tsp cumin
•    1 medium sweet potato, peeled and diced
•    2 medium green zucchini, chopped
•    10 cups low-sodium vegetable stock
•    1 sprig thyme or rosemary
•    1 whole Habanero or red chili pepper
•    6 cups greens (kale, collard greens, Swiss chard)
•    2 cups baby spinach
•    2 tsp lemon juice
•    Sea salt and ground black pepper to taste


Heat oil in large stock pot over medium-high heat. Add onion, garlic, carrot and celery and sauté for 2 – 3 minutes or until tender.  Stir in paprika and cumin ensuring vegetables are well coated.  Continue to cook the vegetables for another 3 – 4 minutes.

Add sweet potato and zucchini and cook for 1 – 2 minutes.  Add vegetable stock, herb sprig and Habanero or chili pepper and stir.  Allow pepper to float in stock.  Bring mixture to a boil.  Reduce heat to medium-low and simmer for 20 minutes.

Add greens mixture to pot and stir in to completely cover with stock.  Increase heat and bring to boil again. Reduce heat to medium-low and simmer again 6 – 8 minutes.

Remove soup from heat.  Remove pepper and any stems from the herb sprig.  Add spinach and stir until fully incorporated with stock.  Use a hand blender to puree the soup right in the stock pot.  Add lemon juice, salt and pepper.  Stir.


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