French Inspired Channa Dal Soup

Inspired by Sonya’s French Lentil Soup.

3 tbl olive oil
1 large onion, diced
2 cups chard stems, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
4 cloves garlic
2 bay leaves
2-3 tbs tomato paste
1.5 cups red wine
16 oz dried split chickpeas
6 cups vegetable broth
1 tsp thyme
1 tbs oregano
1 tbs German mustard
salt and pepper

In a large pot, heat oil and saute onions, chard and carrot. Add in bay leaves and garlic, cooking until the garlic is fragrant. Stir in the tomato paste and wine and reduce the liquid by 3/4.

Add in chickpeas and enough broth to cover with a few inches of liquid. You may need to add extra water. Simmer with a cracked lid for about 40 minutes, or until the chickpeas are soft. Uncover for the last few minutes, or until the soup is the desired thickness. Add in a large spoonful of mustard, stir and serve immediately.

Serve with delicious salad:
Swiss chard (red and green)
Red bell pepper
Carrots grated
White cheddar, grated
Red wine vinegar
Dash of salt and pepper

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