Best Vegan Red Lentil Soup With Swiss Chard Recipes

Fragrant Red Lentil and Rainbow Chard Soup image

Provided by Carolyn LaLumiere Miller

Time 1h30m

Yield 8

Number Of Ingredients 11

2 cups dry red lentils
1 tablespoon olive oil, or to taste
3 tablespoons vegetable bouillon (such as Better Than Bouillon®)
2 white onions, minced
½ bulb garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon curry powder
2 (32 fluid ounce) containers vegetable broth
1 bunch Swiss chard

Steps:

Soak lentils in a bowl with water to cover for 15 minutes.
Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

Nutrition Facts : Calories 240 calories, Carbohydrate 39.2 g, Fat 3 g, Fiber 16.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 555.6 mg, Sugar 5.5 g

Lentil Soup With Swiss Chard image

Provided by PaulaG

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup dried lentils, sorted and rinsed
1 bunch swiss chard leaf, rinsed and roughly torn, touch stems removed
1 (16 ounce) can diced tomatoes
2 red potatoes, washed, cut in 1-inch cubes
1 white onion, chopped
2 medium carrots, scrubbed, sliced
3 garlic cloves, pressed
5 -6 cups chicken broth or 5 -6 cups vegetable broth
2 bay leaves
2 tablespoons fresh thyme, chopped
1 tablelspoon chopped fresh marjoram
1/4 cup fresh basil, chopped
1 teaspoon cumin
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

Place all ingredients in a 5 to 6 quart crockpot, stir, and cook for 4 hours on high or 6 to 8 hours on low.
Lentils and other vegetables should be cooked but not overly soft.
Remove bay leaves, stir and serve with fresh baked cornbread and jalapeno pepper sauce on the side.

Curried Red Lentil and Swiss Chard Soup image

Provided by Debbie R.

Categories Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
5 cups vegetable broth
1 lb swiss chard, tough stalks removed, coarsely chopped
2 cups about 14 ounces dried red lentils
1 (15 ounce) can chickpeas, rinsed and drained
1 teaspoon salt
6 tablespoons thick Greek yogurt, thinned with 2 T. water
1 jalapeno pepper, stemmed and thinly sliced
1 lime, cut into six wedges

Steps:

Heat oil over medium heat. Add onion. Cook, stirring frequently, until light gold, about 10 minutes.
Stir in curry and cayenne. Add 4 cups broth and chard. Increase heat and bring to a boil, stirring, until chard is wilted.
Stir in lentils and chickpeas. Lower heat to low. Cover and simmer 16 - 18 minutes, stirring twice, until lentils are tender.
Remove from heat. Puree half of it; return to pot. Stir in last cup of broth and salt. Warm over low for 2 minutes.
Put into bowls. Top with thinned yogurt. Garnish with slices of jalapeno and lime.