Ingredients:
EVOO ( Extra Virgin Olive Oil )
2 large white onions, peeled & finely diced
1,260 ml of vegetable stock
5 teaspoons of curry powder
1/4 teaspoon of Pimentón de la Vera, the picanté version
400 gr can of well rinsed & drained chickpeas
1 large bunch or 2 smaller bunches of Swiss chard, cleaned, the tough stalks removed, well rinsed & drained ( about 1,800 kg)
450 gr of red lentils
To serve: crusty bread & some yoghourt
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Preparation:
1. Take a large cooking pot & add 2 to 3 tablespoons of EVOO. Heat up on medium high. When hot, add the diced onions. Fry until golden & cooked trough.
2. 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.
3. 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.
4. I mix the soup for 1/2. Then you still have a thicker soup & you see what is in it. Laddle into soup bowls & serve with some yoghourt drizzled over the top & some crusty bread on the side to dip in the soup.
Enjoy!
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