Lentil and Swiss Chard Soup

280 Ratings
  • 5 55
  • 4 86
  • 3 90
  • 2 39
  • 1 10

This soup combines the fiber and protein of the lentil with the high vitamin K in the chard.

Everyday Food, October 2006, Everyday Food, October 2006

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Recipe Summary test

prep:
15 mins
total:
1 hr
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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

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Reviews (6)

280 Ratings
  • 5 55
  • 4 86
  • 3 90
  • 2 39
  • 1 10
Martha Stewart Member
05/17/2021
Try organic gourmet low sodium vegan cubes or the paste which is not low sodium but a better option then you’re better than bouillon. You’re better than boullion has gratuitous sugar.
Martha Stewart Member
07/21/2018
I love delicate soups. But, this was too bland. I added a teaspoon of Better than Boullion. That was the fix. Also wine vinegar and hot sauce that another reviewer suggested. Definitely a keeper.
Martha Stewart Member
01/30/2015
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.
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Martha Stewart Member
02/28/2014
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
Martha Stewart Member
07/15/2012
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!
Martha Stewart Member
11/21/2010
This was the best lentil soup I have ever made. Very popular at a harvest potluck I made it for. Sooooo Good!
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