- 1 tablespoon extra-virgin olive oil
- 1 large sweet yellow onion (about 2 cups), finely diced
- 4 large garlic cloves, finely minced
- 1 Serrano pepper, finely minced
- 1 ounce freshly grated turmeric, or 1 teaspoon ground turmeric
- 2 teaspoons mustard seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1 1/2 teaspoons Kosher salt
- 1 cup red lentils, rinsed and drained
- 4 cups low-sodium vegetable stock
- 1 14-ounce can light coconut milk
- 1 bunch green Swiss chard, roughly chopped
- Kosher salt
- Freshly ground black pepper
- Greek yogurt for serving
- Flat leaf parsley or cilantro for garnish
How to make this recipe
In a medium skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and Serrano pepper until the onions have softened and lightly browned, about 5 minutes. Add the turmeric, mustard seeds, cumin, coriander, cinnamon, chili powder, and salt and cook for another 2 minutes. Transfer the spiced onion mixture to the slow cooker, followed by the lentils, and vegetable stock.
Cover and cook on high for 2 hours or on low for 4 hours, until the lentils have softened. In the final 20 minutes of cooking, turn the slow cooker to low heat and add the coconut milk and Swiss chard to combine. Cover and cook for 20 more minutes until soup is heated through and the chard is bright green and tender.
To serve, season to taste with salt and pepper. Add a dollop of Greek yogurt or crumbled cheese and garnish with chopped parsley.
The soup can be refrigerated for up to 3 days.