Lentil Soup With Chard

Recipe by dicentra

Cooking Light. October 2003.

Top Review by Elmotoo

This is wonderful - easy & light & comforting & healthy! What more can you ask for? Made for March Tag game in the Spain/Portugal forum.

Ingredients Nutrition


  1. Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned.
  3. Stir onion mixture into lentil mixture. Discard bay leaves and parsley.
  4. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat.
  5. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.

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