Moroccan Red Lentil Soup with Chard

In my last post I mentioned that I bought Chard from the local farmer, which means its a week of cooking different dishes with Chard before it goes to waste.

I always try to pack my dishes with all the food your body needs in a day; legumes, grains, fats and oils, leafy greens and veg. (Fruit tends to be in my smoothie)
For starters I prepared a red lentil Moroccan soup and as the main course; spicy chardslaw with pumpkin and hemp seeds (in previous post), potatoes, red quinoa.
Super filling and tasty. Great for this miserable weather we are having. I do like a bit of rain, the city needs it but I do hope it's not like this all bank holiday weekend. This dish is excellent for autumn/winter.

INGREDIENTS:

- 2 Tbsp olive oil

- 1 medium onion diced

- 2 medium carrots diced

- 2 large cloves garlic crushed

- 1 tsp ground cumin

- 1/2 tsp ground ginger

- 1/2 tsp ground turmeric

- 1 - 2 chilli's 

- 1/2 tsp Himalayan salt

- 1 tin diced tomatoes (400g)

- 1 cup dried split red lentils

- 8 cups of vegetable stock

- 1 bunch chard (stems removed and roughly chopped)

  

     DIRECTIONS:

- In a large saucepan heat the oil. 

- Sauté the onion and carrot over medium-high heat until soft and beginning to brown, (7 minutes).

- Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. (Cook 1-2 minutes more). 

- Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, (5 minutes).

- Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, (10 minutes). 

- Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.

- Serve the soup in bowls with a wedge of lemon on the side and some crusty bread or croutons.