Total Time
Prep 15 mins
Cook 35 mins

This is great on a cool fall evening with some crusty bread and a glass of wine!

Ingredients Nutrition


  1. Heat oil over medium heat. Add carrots, onion, and garlic and cook 10 minutes or until tender. Add tomatoes, broth, lentils, salt, pepper, thyme, and 6 c water.
  2. Heat to boiling, then reduce heat, cover, and simmer 20 minutes or until lentils are almost tender.
  3. Stir in chard and macaroni, heat to boiling over med-high heat. Reduce to medium and cook uncovered 10 minutes or until pasta is tender. Stir in basil.


Most Helpful

I loved this soup as I could put lots of homegrown things into it - basil, tomatoes and swiss chard ! They were all in the freezer, having been picked over the summer. The soup was delicious and I loved the use of the lentils. I topped it with cheese and it made a perfect winter lunch. Made for ZWT8.

katew July 20, 2012

Ideal soup for tonight, didn't take long to cook and made a nice big pot full to satisfy at least 4, with some leftovers. Very minestrone like, I like the lentil/macaroni combo. I was feeling too lazy to go and pick fresh basil so I used some dried, and I added some bay leaves...I think the only thing I'd do next time is add more garlic. Thanks SV!

magpie diner June 10, 2011

A rustic and easy recipe for colder days. I used a been mix (see photo of myself) istead of lentils and I renounced to macaroni, beacuse after Christmas it's better to reduce my carbs again.
Really very filling and tasty. Thanks for posting this recipe!

awalde January 10, 2011

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