Curried Red Lentils, Swiss Chard And Chickpea Soup

1. 1

   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.

2. 2

   Add the Pimenton 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.