Lentil and Swiss Chard Sou
My mom would make this soup as an alternative to chicken soup when I was sick because she said "It has so much vitamins." She was right! This soup has a very light taste, the Swiss chard and lemon flavors are refreshing, and the lentils fill you up.
Recipe type: Super Soups
Serves: 12 cups
  • 12 cups water
  • 2 tsp. salt
  • 1[1/2] cup brown or green lentils, picked over and rinsed
  • 6 medium garlic cloves, finely chopped
  • 2 lb. Swiss chard (about 2 bunches), washed and chopped
  • 2 medium yellow onions, chopped
  • 4 TB. extra-virgin olive oil
  • 1 large potato, peeled and diced
  • [1/2] tsp. ground black pepper
  • [1/4] cup fresh lemon juice
  1. In a large pot over medium heat, combine water, 1 teaspoon salt, and brown lentils. Simmer for 30 minutes.
  2. Add remaining 1 teaspoon salt, garlic, Swiss chard, and half of onions; stir; and simmer for 20 minutes.
  3. In a small pan over medium heat, heat extra-virgin olive oil. Add remaining yellow onions, and saute for 5 minutes. Add onions to the large pot.
  4. Add potato, black pepper, and lemon juice to the pot, and simmer for 5 minutes.
  5. Serve warm.
Nutrition Information
Serving size: 2 cups Calories: 241 Fat: 10g Saturated fat: 1g Carbohydrates: 33g Sodium: 1,043mg Fiber: 7g Protein: 9g Cholesterol: 0mg



No Reviews Found.

Leave a comment

Your email address will not be published.

Log in to post comments/ rate this recipe. Sign in