Fragrant Red Lentil And Rainbow Chard Soup - cooking recipe

Ingredients

2 cups dry red lentils
1 tablespoon olive oil, or to taste
3 tablespoons vegetable bouillon (such as Better Than Bouillon(R))
2 white onions, minced
1/2 bulb garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon curry powder
2 (32 fluid ounce) containers vegetable broth
1 bunch Swiss chard

Preparation

Soak lentils in a bowl with water to cover for 15 minutes.
Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.