Lemony Lentil Soup

READY IN: 40mins
Recipe by ruth in NJ

This comes from an old Sunset soup cookbook from 20 years ago. The cilantro and chard are a unique combination with the added lemon; I use vegetable boullion instead of beef...and no tomatoes!

Top Review by Glori-B

Just finished this for dinner. Delish! I made this pretty much as written except that I substituted carrots for the potatoes and added a couple of shots of hot sauce at the table. Thank you very much, ruth in NJ, for a great dinner!

Ingredients Nutrition


  1. Rinse and drain chard.
  2. Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
  3. Set aside.
  4. Coarsely chop cilantro and set aside.
  5. Rinse lentils, then drain.
  6. In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
  7. Reduce heat and cover, simmering for 20 minutes.
  8. Meanwhile, heat oil in small iron skillet over medium-low heat.
  9. Add onion and garlic.
  10. Cook, stirring occasionally, until soft and golden (15-20 minutes), adding finely chopped cilantro during the last
  11. five minutes of cooking.
  12. Set aside.
  13. Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
  14. Stir in salt, pepper, cumin, and lemon juice.
  15. If desired, thin soup with 1 cup more water.
  16. Makes 6 servings.

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