Curried Red Lentils, Swiss Chard and Chickpea Soup

Photo: Sophie32

Ingredients

Extra Virgin Olive Oil

2 large white onions, peeled and finely diced

1 ml vegetable stock

5 teaspoons curry powder

1/4 teaspoon Pimentón de la Vera, the picanté version

400 grams Chickpeas, well rinsed and drained

2 bunches Swiss chard, cleaned, tough stalks removed, well-rinsed and drained

450 grams red lentils

Preparation

Add 2 to 3 tablespoons of EVOO to a large pot. Heat on medium high. When hot, add the diced onions. Fry until golden & cooked through.

Add the Pimentón de la Vera & the curry powder. Stir well. Add the vegetable stock & the Swiss chard. Stir well & heat up the heat on high. Bring to the boil.

Now, add the red lentils & the chickpeas. Stir. Reduce to the heat to medium. Cover with a fitting lid & slowly boil for about 10 minutes until the lentils are cooked trough & the chickpeas are hot. Stir from time to time.