Curried Dahl With Chard

Curried Dahl With Chard

Ingredients:
2 cups (400 g) red lentils, rinsed
2 tablespoons fresh ginger, minced
6 cups (1.5 l) water
½ bunch Swiss chard
3 tablespoons extra virgin olive oil
1 small onion, diced
3 teaspoons sea salt
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 large carrot, chopped
3 tablespoons tomato paste
1 x 14 oz (400 g) can coconut milk
2 green onions, diced

Directions:
1
Place the lentils in a large stock pot or saucepan along with the ginger and water
and bring to a boil over medium heat. Cover, reduce the heat to low, and simmer for
12 minutes, until the lentils are al dente.
2
Meanwhile, trim the stems from the chard leaves and dice the stems. Stack the
leaves four at a time and roll them into a tight cigar. Slice thinly, so that you end up
with long ribbons of greens.
3
Heat the oil in a small frying pan and sauté the onion until starting to brown. Add
the salt and spices and cook for 1 minute, stirring. Scrape this into the pot along with
the diced chard stems, carrots, tomato paste, coconut milk, and stir well. Bring the
soup back to a simmer for another 5 minutes, then fold in the Swiss chard leaves and
cook for 3 to 4 minutes until the lentils are soft and broken down. Ladle into bowls
and serve topped with green onions.
GREEN TIP: This soup will thicken into a lovely stew as it sits. Enjoy the leftovers
this way over your favorite grain, or simply thin it out with more water or a little
vegetable broth.
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