Swiss Chard and Lentil Soup With Lemon Juice

"Vegan soup, can be served as hot or at room temp, It's nice and tart, low in fat high in protein."
photo by a user photo by a user
Ready In:
1hr 15mins




  • Wash the strips of Swiss Chard; drain.
  • In a large saucepan put the lentils and about 9 cups of water, place on high heat. Bring
  • to a boil, reduce the heat to medium and add the Swiss Chard. Cover and boil gently for 15 minutes.
  • Meanwhile heat the olive oil in a skillet, add onions. Cook on medium heat until translucent; add the garlic paste and cilantro and cook gently for 3 minutes; transfer to the saucepan and mix well with the softened chard and the lentils.
  • Continue cooking covered for another 45 minutes until the lentils are tender.
  • Slowly incorporate the lemon juice, season with salt and pepper; simmer uncovered for 5 minutes.
  • Taste and adjust seasoning if necessary, serve at room temperature.
  • In the winter I tend to add potatoes to this soup, making it more hearty. This soup is nice and tart.

Questions & Replies

Got a question? Share it with the community!


  1. Absolutely perfect, although I do make it with half the amount of lemon juice (perhaps I use larger lemons). It works also with brown lentils (I prefer it this way). I like adding the zest of the lemon to it also, and, like the previous reviewer, I prefer adding cilantro at the end.
  2. Delicious! I used french green lentils and it is perfection. Thank you for this amazing recipe.
  3. This was the soup that I posted when this site was called for finding my recipe again..
  4. I made this soup tonight, only I used red lentils because I didn't know they were not as "robust" as the others. I also didn't have cilantro but used ordinary parsley and added a little bit of rosemary. However, despite the little changes......It turned out REALLY good! I love it! I also put small cubes of fetta cheese in the bottom of the bowl, ladelled the soup on top and we just gobbled it up! Fetta complimented the soup wonderfully. I will be making this again.
  5. I am giving this 5 stars for DD (toddler) who loved it and for me but only a day later. It got better after it sat in the fridge overnight and a subsequent day. I changed 2 of the main ingredients. I used baby spinach instead of swiss chard because it was not available. I added it 15 minutes before the end of cooking time but would recommend just 10 minutes if using it. I did not have fresh cilantro by mistake so I added some chopped parsley but I think this would be good with the fresh cilantro as then end result with my modifications was pretty bland the first day. I used brown lentils instead of green, like another reviewer and think that was a good choice and if trying this recipe another time would do likewise. I did add the optional potato which was a good addition. I doubt may make this again and try with swiss chard. If not I would make it a day ahead of time before eating.


Born and raised in Lebanon. Food plays a big role in our culture, it kept our families and friends together and our minds off the long civil war. I spent a lot of time in the kitchen with my mother watching and absorbing her magic with food, anything she touches or breathes on is instantly delicious! I host a cooking show on the public access station and youtube about Middle Eastern and North African cuisine, I hope to be discovered by a network soon. I love to cook, eat from all over the world and learn the different cuisine and traditions that each country offers. I love to garden, paint, travel and drink wine. I hope you enjoy my recipes...
View Full Profile

Find More Recipes