Active Time
25 MIN
Total Time
2 HR 25 MIN
Yield
Serves : 4
© Sarah Bolla

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

To serve, season to taste with salt and pepper. Add a dollop of Greek yogurt or crumbled cheese and garnish with chopped parsley.

Make Ahead

The soup can be refrigerated for up to 3 days.

You May Like

Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: kai95

Review Body: This was so good and very easy. I was a little worried it was going to be too spicy, so I cut back on the chili powder and it was just right. My husband and two kids (7 years old and 1 years old) absolutely loved it! I served it with naan and a salad and it was a very filling meal

Review Rating: 5

Date Published: 2017-02-13

Author Name: Jpc01

Review Body: I made this tonight. Delicious and easy to make!

Review Rating: 5

Date Published: 2016-12-06