Lentil Soup with Chard
SERVES 4 TO 6
This fragrant soup has a rich complexity of flavor that tastes like it
took hours to make. Serve it with warm roti, paratha, or other Indian bread. Substitute kale or spinach for the chard, if desired.
1 tablespoon olive oil
1 large yellow onion, chopped
1 small butternut squash, peeled and diced
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 tablespoon curry powder
5 cups vegetable broth or water
1 (14.5-ounce) can crushed tomatoes
1 cup red lentils, picked over and rinsed
Salt and freshly ground black pepper
3 cups chopped Swiss chard
Heat the oil in a large pot over medium heat. Add the onion, squash, and garlic. Cover and cook until softened, about 10 minutes. Stir in the ginger
and curry powder, then add the broth, tomatoes, lentils, and salt and pepper to taste.
Bring to a boil, then decrease the heat to low and simmer until the lentils and vegetables are partly tender, stirring occasionally, about 15 minutes.
Stir in the chard and simmer for 15 minutes longer, until everything is tender. Serve hot.
SERVES 4
This smooth and spicy soup has all the flavor you’d expect from a Thai- inspired soup, but without all the fuss—or exotic ingredients. Using
ginger instead of galangal and lime juice instead of kaffir lime leaves, this soup is made with easy-to-find ingredients.
1 tablespoon grapeseed oil
1 large yellow onion, chopped
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 teaspoons sugar
1 teaspoon Asian chili paste
2½ cups vegetable broth or water
8 ounces extra-firm tofu, cut into small dice
2 (13.5-ounce) cans unsweetened coconut milk
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro
Heat the oil in a large pot over medium heat. Add the onion and cook
until softened, about 5 minutes. Stir in the soy sauce, ginger, sugar, and chili paste. Add the broth and bring to a boil. Decrease the heat to medium and simmer for 15 minutes.
Strain the onion and ginger out of the broth and discard. Return the broth to the pot over medium heat. Add the tofu and stir in the coconut milk and lime juice. Simmer for 5 minutes longer to allow the flavors to blend. Serve hot, sprinkled with the cilantro.
SERVES 4
The surprising addition of peanut butter adds a mellow richness to this spicy soup. If you don’t like the heat, use mild green chiles instead of
hot ones—the soup will still be immensely flavorful.
1 tablespoon olive oil
1 large yellow onion, chopped
1 (28-ounce) can crushed tomatoes
1½ cups cooked or 1 (15.5-ounce) can pinto beans, drained and rinsed
1 (4-ounce) can diced hot or mild green chiles, drained
4 cups vegetable broth or water
2 tablespoons creamy peanut butter Salt
1 tablespoon fresh lime juice
Minced fresh parsley or cilantro, for garnish
Heat the oil in a large pot over medium heat. Add the onion, cover, and cook until soft, about 10 minutes. Add the tomatoes, pinto beans, and
chiles. Simmer, covered, for 15 minutes. Stir in the broth, peanut butter, and salt to taste and simmer for 15 minutes longer.
Use an immersion blender to puree the soup in the pot or transfer to a blender or food processor and puree until smooth, then return the soup to the pot. Stir in the lime juice and simmer, stirring, until hot. Serve garnished with parsley.
