Red Lentil and Swiss Chard Stew

READY IN: 40mins
Recipe by ellie_

I thought this sounded interesting and something a bit different. Bon Appetit (December 2005)

Top Review by quinoanut

This recipe kicks serious butt! We went back for seconds last night and I know it will not last long enough to freeze leftovers. I love the way the red lentils cook to nothing and then thicken the %u201Cbroth%u201D. My variations:
I used 2cups Trader Joe's low sodium chicken broth 1cup water, then added a bit of salt when done. I used 1T butter 1T olive oil. I actually first saw the recipe somewhere else where it is posted exactly the same except it added a comment about the chard "about 12 cups" which I appreciate because there is so much room for variability in "bunches" and I like things to be exact. I also used a different order for adding ingredients. I like to use the stalks as well as leaves of chard but tend to like the stalk cooked more therefore I added the chopped stalks of chard about 10min after onion. Five minutes after that added broth, lentils and garbanzos and brought to boil. After simmering 10 min I then added Chard leaves as I prefer then not overcooked. I did not garnish with yogurt or jalapenos. This really is a stew, not a soup, it is very thick and at first I thought the pot would not take the 8 or so cups of chopped chard leaves I had but it did ( added 3 cups of chopped stalk earlier = 12 cups).

Ingredients Nutrition


  1. In a large soup pot or saucepan, saute the onion in oil over medium high heat for 10-15 minutes or until onion is golden.
  2. Stir in curry powder and cayenne.
  3. Add the broth and chard and increase heat to high and bring to a boil.
  4. Reduce heat to medium and stir in lentils and garbanzos. Cover pan and simmer for 10 minutes or until lentils are tender (if you use brown lentils it will take longer for lentils to be tender), stirring occasionally.
  5. Divide soup into bowls and top with sour cream or yogurt, if desired.

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