No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lentil and Swiss Chard Soup

  • Prep:
  • Total Time:
  • Servings: 4
Lentil and Swiss Chard Soup

Source: Everyday Food, October 2006


  • 1 tablespoon olive oil, plus more for serving
  • 1 medium onion, finely chopped (1 cup)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup lentils, picked over and rinsed
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
  • Coarse salt and ground pepper
  • Juice of 1/2 lemon
  • Bread, for serving (optional)


  1. In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.

  2. Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.

  3. Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.

Reviews (4)

  • Lori Guadarrama 30 Jan, 2015

    I've made this before and felt it needed a little doctoring up, so this time I added a fairly good helping of salt with the lentils as well as salt and pepper with the chard. I also added a little red wine vinegar and a touch of hot sauce at the end. Much better this time. This is a healthy and tasty recipe now.

  • summercloud 28 Feb, 2014

    This soup is somewhat bland and needs adjustments. I added cumin, dry mustard and brown sugar. It helped. Perhaps adding garlic with the onions and tomatoes.

    I would strongley suggest soaking the lentils for at least one hour as they don't cook completely in the time frame the recipe gives. They were crunchy. Even after extending the time they still were not soft & creamy. Soak the lentils prior to cooking. One hour will work, 2 if you have it

  • Liz_T 15 Jul, 2012

    This is a tasty recipe! The soup took a while to prepare because the '15 minutes' that's quoted assumes you've already prepped all your veggies. It takes quite a while to clean and prepare the chard but it's worth the time! This recipe is very healthy, especially because the chard cooks in the broth which lets you consume ALL the nutrients. I had to add six cups of water (instead of five) to get enough broth, but the flavor was not compromised. Very good. Cheap, too!

  • RJack 21 Nov, 2010

    This was the best lentil soup I have ever made. Very popular at a harvest potluck I made it for. Sooooo Good!

Related Topics