Home Cooking

Thai Lentil and Swiss Chard Soup Recipe

February 21 2012 - 2:40 PM

Thai_soupThe inspiration behind this soup came from one of Trader Joe’s premade sauces – and somehow it really pulled these random ingredients together. It’s a hearty soup full of flavor. The lentils are meaty and delicious, while the swiss chard adds a buttery flavor a bit similar to spinach.

While these aren't necessarily the most traditional Thai ingredients, I thought the combination was delicious. You can always substitute spinach or other vegetables, too. My only regret is not adding some sort of noodle to this soup. The broth is so flavorful that it would be the perfect accompaniment for a noodle and tofu soup or a number of other combinations.

Thai Lentil and Swiss Chard Soup

1 qt. vegetable or chicken stock
2 cups water
1 bunch swiss chard (about 8 leaves)
1 tbsp olive oil
2 cups lentils
1/2 yellow onion, diced
2 tbsp Thai red curry sauce**
1/2 tsp Sriracha
1/2 lemon, juiced
1 tbsp minced garlic
1 tsp ground ginger
salt and pepper

  1. Rinse and pick over your lentils. Toss them into a large pot filled with the water and broth. 
  2. Meanwhile, lightly brown the diced onion in a bit of oil and immediately add into the soup.
  3. Pull the swiss chard off the stem completely, and break it into smaller pieces. I sauteed it in a bit of olive oil until it was just soft. If you'd like, you can just put it directly into the pot of broth and cook it with the lentils. 
  4. At this point, the lentils should be just about soft. Stir in the red curry sauce, garlic, ginger, lemon juice and Sriracha. You can add more or less of the Sriracha, depending on how spicy you like it. Taste and add as much salt and pepper as necessary. 

**My Thai red curry sauce is from Trader Joe's, but you can definitely use a different one or even make your own. Just be sure you taste it first to be sure you like the flavor of the broth. 

 –Marly Schuman