Anti-Inflammatory Red Lentil Soup With Caramelized Onions
AuthorTerri
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.
