Fragrant Red Lentil and Rainbow Chard Soup

Name: Fragrant Red Lentil and Rainbow Chard Soup
Total time: 90
Yield: 8
Ingredients: 2 cups dry red lentils; 1 tablespoon olive oil, or to taste; 3 tablespoons vegetable bouillon (such as Better Than Bouillon®); 2 white onions, minced; ½ 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

Recipe by Carolyn LaLumiere Miller from allrecipes.com

Dinner,Lunch 2 Hr. 30 Mins.

Ingredients

8 servings

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2 cups dry red lentils
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1 tablespoon olive oil, or to taste
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3 tablespoons vegetable bouillon (such as Better Than Bouillon®)
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2 white onions, minced
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½ bulb garlic, minced
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1 teaspoon ground coriander

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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 teaspoon curry powder
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2 (32 fluid ounce) containers vegetable broth
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1 bunch Swiss chard

Instructions

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.