curried legumes with rainbow chard


  • 1 red onion, chopped
  • 1 large clove garlic, minced
  • 1 t cumin seeds
  • 1 t coriander
  • 1 t tumeric
  • 1/2 cube vegetable bouillion
  • 3/4 c red lentils
  • 3/4 c yellow split peas
  • 3 medium carrots, chopped
  • 1 small red pepper, chopped
  • 1 bunch rainbow chard
  • 3 1/2- 4 c water (4 c results in stew consistency to serve in bowl, use less if you want more of a thick dal)


Cull through then rinse lentils and split peas well. Dissolve 1/2 bouillon cube in 1 c boiled water. Cut away and discard any dry hard stems from the chard, then slice lengthwise and chop into ribbons (including fresh stems.)

In large soup pot, saute chopped onion in 2-3 T olive oil for 3-4 minutes, add garlic and cumin seeds and continue to saute for 2 minutes. Add coriander and tumeric, stir well as add in lentils and split peas. Add the dissolved bouillon plus 3 1/2 cups water. Bring to boil then reduce heat to simmer, covered, for 20 minutes. Add chopped carrots and simmer 15 minutes. Check softness of split peas and carrots, and check fluid level- add more if nearing sticking point or if you desire more of a soup. Then add red pepper and chard, simmer covered for another 4-5 minutes until chard is bright green and soft but not mushy. Add 1/2 t salt and black pepper to taste. Serve with basmati rice.


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