Anti-Inflammatory Red Lentil Soup With Caramelized Onions

TerriAuthorTerri
 1 tsp olive oil
 1 medium yellow onion, sliced (against the grain) into rounds
 2 cloves garlic, minced
 4 cups water and 2 vegan bouillon cubes (or 4 cups vegan broth)
 1 ¼ cups red lentils, rinsed
 1 tsp turmeric
 1 tsp garlic powder
 2 cups chard, chiffonnade
 1 ½ tsp salt
 Pepper to taste
1

Heat oil over medium in a skillet. add onions and garlic and cook over medium-low for 15-20 minutes until partially caramelized.

2

While these cook, bring stock to a boil. Once boiling, add lentils. Cook 10 minutes.

3

Use 1/4 cup stock from pot to blend onions into a puree.

4

Add onion puree and spices to the pot, stirring well. Cook together for 3 minutes.

5

Add chard, stirring to submerge, then cover and cook 5-7 minutes more until chard is wilted and flavors have mingled.

6

Use an immersion blender - or transfer 2 cups at a time to the food processor - and blend until smooth.

7

Add additional salt and pepper to taste. Serve.

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