Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Yes, another lentil soup recipe but this one looks really good. Compliments of Yankee Magazine. I am trying it soon. The recipe says to "Squeeze the lemons over the soup only after you've ladled it into the bowl. If the juice sits in the soup too long, or you reheat it, it ruins everything."

Ingredients Nutrition


  1. In a large soup pot over medium-high heat, saute onions in 1/2 C oil until translucent.
  2. Add carrots and garlic and cook 2 to 3 minutes.
  3. Add coriander, stir well to coat vegetables, and cook until fragrant, about 2 minutes.
  4. Add lentils and stir well to coat.
  5. Add water to cover the ingredients by 3 inches (about 8 cups).
  6. Stir in cumin.
  7. Cook about 30 minutes, or until lentils are al dente (softened but not completely cooked).
  8. Season with approximately 1 Tbs. salt.
  9. Add Swiss chard and cook about 10 minutes.
  10. Remove 1 cup of broth and whisk in flour, then whisk back into soup pot.
  11. In a saute pan over medium-high heat, cook pasta in 1 Tbs. oil until lightly browned, about 2 minutes.
  12. Add pasta to soup and cook about 8 minutes.
  13. Ladle into bowls and squeeze about 1 Tbs. fresh lemon juice over each serving. Serve with pita chips or unseasoned croutons.


Most Helpful

FABULOUS! I left out the pasta and added sour cream, and this was a really healthy and easy way for me to use up some ingredients that I had sitting around. Perfect for take-to-work lunch.

Carianne April 04, 2008

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