|Forks over Knives cookbook|
|Prep Time||15 minutes|
|Cook Time||60 minutes|
- 4 cups vegetable broth
- 1 onion chopped
- 4 garlic cloves crushed
- 1.5 tsp grated fresh ginger
- 1 tsp smoked paprika
- 1/4 tsp ground cumin
- black pepper
- 1 cup dried red lentils
- 1 14.5 oz can diced tomatoes
- 1 15 oz can chickpeas drained and rinsed
- 2 cups chunked yukon gold potatoes
- 1 Tbs lemon juice
- 1-2 tsp chile paste sambal oelek
- 2 cups chopped chard
- Heat 1/4 cup water in a large soup pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 3 to 4 minutes until softened. If you prefer, use extra virgin olive oil to saute the onion and garlic in.
- Add the ginger, paprika, cumin, and black pepper to the pot and stir. Add the broth and the lentils, chickpeas, tomatoes, and potatoes. Bring to a boil, reduce heat, cover and simmer for 50 minutes, or until lentils are tender. Add lemon juice, chile paste (start with 1 tsp and add more to taste) and chard. Cook for 5-7 minutes more, until chard is tender. Season with a bit of salt, serve hot.
- Don't be shy to add more spices than it calls for. I usually always do, just add to taste!
- If you can, buy the BPA free canned beans. I buy Garden of Eden brand which is BPA free, Trader Joe's also has BPA free cans. I don't believe there is canned tomatoes out there yet in BPA free cans.
- I always tend to add more vegetables and when I do I need to add more broth. You can get a no chicken broth ( a vegetable broth that mimics chicken broth) at New Seasons by Imagine. Or you can use your favorite vegetable broth. Buy organic where you can.
- This is a great fall, winter soup!