Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Lentil and Swiss Chard Soup 3.5 (278) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 20, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 4 This soup combines the fiber and protein of the lentil with the high vitamin K in the chard. Ingredients 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 ½ 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) 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. 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. Rate it Print