Hearty Dal Soup

Serves 4

Ingredients:

3 1/4 cups water

1 onion, chopped

2 garlic cloves, crushed

1 1/2 tsp grated fresh ginger

1 tsp paprika

freshly ground black pepper

1 cup dried red lentils

one 15-ounce can chikpeas, drained and rinsed

one 14 1/2 ounce can diced tomatoes

2 cups chunked yukon gold potatoes

1 T lemon juice

1 to 2 tsp chile paste

2 cups chopped chard

sea salt, optional

Directions:

1.  Heat 1/4 cup of the water in a large soup pot over medium-high heat.  Add the onion and garlic and cook, stirring occasionally, for 3 to 4 minutes until softened. 

2.  Add the ginger, paprika, cumin, and black pepper to the pot and stir well.  Add the remaining 3 cups water and the lentils, chickpeas, tomatoes, and potatoes.  Bring to a boil, reduce heat, cover, and simmer for 50 minutes, or until lentils are tender.  Add lemon juice, chile paste (start with 1 tsp and add more to taste), and chard.  Cook for 5 to 7 minutes until chard is tender.  Season with a bit of sea salt, if desired.  Serve hot.

From the book Forks over Knives