Preparation Time: 10 minutes
Cooking Time: 60 minutes
3 1/4 cups water
1 onion, chopped
2 cloves garlic, crushed
1 1/2 tsp. grated fresh ginger (or 1/2 tsp. ground ginger)
1 tsp. smoked paprika
1/4 tsp. ground cumin
Freshly ground black pepper
1 cup red lentils
1 15-oz. can garbanzo beans, drained and rinsed
1 14.5-oz. can diced tomatoes
2 cups cubed Yukon Gold potatoes
1 Tbsp. lemon juice
1-2 teaspoons chili paste (Sambal Oelek or Sriracha)
2 cups fresh chopped chard (or other greens, such as spinach, kale, etc.)
Place 1/4 cup of the water in a large soup pot. Add the onion and garlic. Cook, stirring occasionally, for 3-4 minutes, over medium-high heat, until softened.
Add the ginger, paprika, cumin, and several twists of freshly ground pepper. Mix well.
Then add the remaining water, lentils, garbanzos, tomatoes, and potatoes. Bring to a boil, reduce heat, cover, and simmer for 50 minutes, until lentils are tender.
Add lemon juice, chili paste (start with 1 teaspoon and add more to taste) and chard. Cook for an additional 5-7 minutes, until chard is tender. Season with a bit of sea salt, if desired. Serve hot.