Vegan Red Lentil Soup with Swiss Chard
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"This is a great vegan lentil soup recipe that I often make when I have leftover rice to use up. It is very filling and tastes even better the next day."
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Ingredients45 m servings 314 cals
Original recipe yields 6 servings
- Heat oil in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Season with turmeric, cumin, and dry mustard and stir to combine for 1 minute.
- Rinse lentils under cold running water twice in a colander and drain. Add lentils and water to the pot and bring to a boil. Reduce heat and simmer, covered, until lentils are soft, 20 to 25 minutes. Add rice and puree with an immersion blender. Add more water if soup is too thick.
- Stir chard and cilantro into the soup and cook until flavors are well combined, 3 to 5 minutes. Season with lime juice, salt, and pepper.
Per Serving: 314 calories; 5.8 g fat; 49.3 g carbohydrates; 18 g protein; 0 mg cholesterol; 58 mg sodium. Full nutrition