Curried Barley and Dahl Soup with Swiss Chard
I add chicken or turkey sausage to give it some bulk.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
winter
soup
main dish
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1 pound ground turkey
- 3 stalks celery chopped
- 1 yellow onion chopped
- 1 tb olive oil
- 3 large garlic cloves minced
- 1 cup pearl barley
- 3 carrots, peeled and chopped
- 1 tb curry powder
- 2 1/2 tsp ground cumin
- roughly 12 cups chicken broth?may need more to thin it ou
- 1 cup yellow chinese dahl also called chana dal or split desi chickpeas
- 14 1/2 oz can diced tomatoes with juice
- 1 whole bunch swiss chard chopped
- Carbohydrate 16.3383513593561 g
- Cholesterol 24.5695867083333 mg
- Fat 1.72589566088292 g
- Fiber 3.36149719243232 g
- Protein 10.4119676140067 g
- Saturated Fat 0.462210083063262 g
- Serving Size 1 1 Serving (112g)
- Sodium 37.4649145463333 mg
- Sugar 12.9768541669238 g
- Trans Fat 0.249055354124726 g
- Calories 122 calories
Heat oil in large heavy non-reactive pot over medium-high heat. Cook the ground turkey until cooked through, then remove fom heat. Add onions and carrots; saute until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin and curry powder and stir briefly. Add 12 cups broth and barley and Dahl. Bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes & juice. Simmer until barley and Dahl are tender, about 30 more minutes. Be ready to thin with more chicken broth if it gets too thick. When done, add chard and simmer about 5 minutes. Season to taste with salt and pepper.
