Tomato and red lentil soup


  • 2 T olive oil
  • 1 medium onion finely chopped, about 3/4 of a cup
  • 1 medium shallot sliced, about 1 Tablespoon
  • 2 tsp curry powder
  • 1/2 tsp smoked paprika
  • 2/3 c red lentils
  • 1 14.5 oz. can of diced fire roasted tomatoes
  • 1 c Swiss chard greens, thinly sliced, dice the stems
  • 1 13.5 oz. can of coconut milk, unsweetened


Heat oil in a medium sized saucepan over medium heat, add onions an cook 8-10 minutes.

Once the onions and chard stems have softened and the onions are golden brown, add the sliced shallot, curry powder and smoked paprika and cook until fragrant about 2 minutes, then add lentils and cook another 1 minute.

Add tomatoes, 2 1/2 c water and a 1/2 tsp salt, bring to a boil.

Turn down to a simmer and cook an additional 15 minutes, stirring occasionally.

Add Swiss chard leaves and cook an additional 5 minutes. Can be stored in the fridge up to 3 days.

This recipe is courtesy Inspired by the Seasons.