Lemony Lentil Chard Soup

READY IN: 1hr 15mins
Recipe by yogiclarebear

From Fit Yoga, February 2009. This was delicious and very flavorful. I used the zucchini, and all vegetable broth instead of water. Serve warm, not hot, to better enjoy the lemon.

Top Review by anozira86

Delicious! I made with eggplant, spinach, and fresh tomatoes. I didn't have za'atar spice mix so I substituted oregano and thyme. I found I didn't have enough broth to make this a soup, so added broth at the end. Served with a scoop of rice in the bowl. Fabulous and filling dinner!

Ingredients Nutrition


  1. Place the water and lentils in a 5 quart pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 45 minutes, or until the lentils are tender.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the leek and sauté for a few minutes until it begins to brown. Add the eggplant and 1/2 tsp of salt and sauté for a few minutes, until eggplant begins to soften. Add tomato and cook for a few more minutes, until vegetables become saucy.
  3. Once lentils are just tender, add the saucy veggies, remaining salt, chard or spinach, zaatar, paprika, cumin, bouillon cubes, and lemon zest to the pot. Simmer for another 10 minutes.
  4. Stir in the lemon juice and garlic, ladle into bowls, and serve with lemon slices to garnish.

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