(In an effort to eat a little less meat, I've set a goal to try one new recipe per week using a grain I don't commonly cook with. See the original post here.)
This week I branched out from "alterna-grains" to "alterna-legumes". And happily so--this curried red lentil and swiss chard soup was awesome! Lovely texture--mushy but with firm bites of chickpeas and lentils mixed in. Spicy--I don't generally like things that are hot, but this had just the right amount of heat and lots of good flavor behind it. Easy--I folded a load of laundry and even had time for a quick workout in the downtime.
Difficulties? The soup in the picture with the recipe is red. I'm not sure if that's a picture of this soup of not, because--as you can see--ours was decidedly green. (It was yellow before we put the chard in, but it was never, ever red.) We don't mind green soup so it was OK, but your mileage may vary.
Other things I might do differently next time....
- Chop the jalapenos. I quickly dunked mine into the soup, where they just as quickly disappeared. When I got just a little bite of jalapeno it was very good, but the few times I got a mouthful--ouch!
- Serve over rice. This was thick enough that it was really quite a bit more like just plain "curry" than "curry soup". I like curry with rice.