Pure Hunger

These mornings are beginning to bite at my toes, sending goosebumps across my body when I crawl out of bed. I am in serious denial that summer is over as quickly as it began. This year in particular was scare of sunlight, flip flops and swimming. Just as my tank tops and shorts were getting comfortable, stretching their legs out in my closet, they are going to be stuffed back into a box, confined until the temperature spikes again. I had to ask my husband to hand me the blanket the other night and it felt like waiving my white flag of surrender. I still felt cocky about my denial as I continued to adorn flip flops, walk around the house barefoot and bring home a huge box of harvest every saturday.

Ingredients

2 boneless chick thighs or one breast
salt and pepper
2 Tbsp coconut oil
1 large onion, thinly sliced
1 cloves garlic, minced
1 Tbsp curry paste
4 cups vegetable broth
1 (1-pound) bunch Swiss chard, tough stalks removed, coarsely chopped
1 3/4 cup dried red lentils
1 (15 oz) can chickpeas
1 tsp salt
1/2 cup coconut milk yogurt or sour cream
1 bunch parsley for garnish *optional

Then, something terrible happened as I was looking for recipes for dinner the other night. Soup sounded perfect. I was craving hearty, warm and comforting. I was craving fall. Shit. Took me by surprise, whacked me over the head with a frying pan. I tried to fight it, staring at pictures of salads, wraps and pasta salad but the battle was over. I have officially given in and I’m not happy about it.

Heat oil in large, heavy saucepan or pot over medium heat. Add chicken and season with salt and pepper. Cook 4 minutes on each side. Add onion, cook, stirring frequently, until lightly golden, and chicken is lightly browned, about 10 minutes.

Stir in curry. Add 4 cups broth and chard; increase heat and bring to boil, stirring until chard is wilted.

Stir in lentils and chickpeas. Reduce heat to low, cover and simmer 16-18 minutes, stirring twice, until lentils are tender. Remove from heat. Puree half of the soup in blender or use immersion blender. Stir in salt and warm over low heat for 2 minutes.

Serve soup topped with coconut milk yogurt or sour cream and parsley. I usually pair this with a hearty bread such as Rosemary Sea Salt.