Creamy chard soup
I am really glad to be able to cook chard now. I was always a bit reluctant to buy it because its taste is so strong and doesn’t smell really nice to me. I couldn’t find a recipe where I add all the ingredients, so I mixed 4 of them! And I found it so good, I decided to publish it here.
In this one, the lentils and coconut milk adds a creamy texture, the carrots soften its taste and there is less than 10 ingredients! I served it with leftover rice in it for lunch, it was delicious!
For 6 people. Cooking: 35 minutes
- 150g yellow lentils, rinsed and soaked for 2h prior
- 200g chard leaves washed and roughly chopped
- 75g carrots, diced
- 1 cup of spring onions/scallions or 1 yellow onion, chopped
- 10g grease of your choice
- 1 tablespoon vegetable broth/stock
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- salt and pepper
- half a can of coconut milk
- Rinse twice the yellow lentils and then soak them for a couple hours in cold water with 1,5L in a large pan (like a Dutch oven).
- Turn the heat on under the lentils, bring to a boil, then reduce the heat. Let it simmer uncovered with the vegetable stock for about 10 minutes (until the lentils are soft). Skim off any scum that rises to the surface during cooking.
- Add the chopped chard leaves and the carrots to the lentils.
- In the meantime, soft the onions with some grease in a separate fried pan for 5 minutes.
- Add the onions to the large pot.
- Add the cumin, the cinnamon, salt and pepper. Cook for another 10-15 minutes.
- Blend with the coconut milk and serve it immediately or reheat it for later (this can be done in advance!).