Curried Chard & Lentil Soup
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Prep: 15 mins
Cook: 25 mins
The deep earthiness of chard is wonderful wilted into a broth with delicate red lentils, fiery ginger, garlic, a squeeze of lemon and a dusting of ground cumin.
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250 kcal
(per portion)
Ingredients you'll need
  • 1 carrot
  • 1 garlic clove
  • A thumb of ginger
  • 1 tsp ground cumin
  • 75g dried red lentils
  • 1 vegetable stock cube
  • 300g rainbow chard
  • 1 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 850ml boiling water
Step by step this way
  • 1.

    Scrub the carrot and cut into small dice. Peel the garlic and the ginger and finely chop or grate both.

  • 2.

    Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the carrot, garlic and ginger. Sprinkle in the ground cumin and a generous pinch of salt and pepper. Fry for 3-4 mins, stirring often, till the carrot is slightly softened.

  • 3.

    Pour the lentils into the pan and crumble in the stock cube. Cover with 850ml boiling water and give everything a good stir. Return to the boil, then reduce to a simmer and cook gently for 20 mins, till the lentils are tender.

  • 4.

    Meanwhile, trim any tough or dry stalks from the chard and discard. Roughly shred the leaves.

  • 5.

    When the lentils are tender, stir in the chard for 1-2 mins, till wilted. Grate in the lemon zest. Have a taste and add a little extra salt and pepper if needed. Pour the soup into bowls and serve with wedges of lemon.

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