Lentil and Swiss Chard Soup


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.

Nutritional info
per serving

Calories 241
Fat 10g
Saturated fat 1g
Carbohydrates 33g
Sodium 1,043mg
Fiber 7g
Protein 9g
Cholesterol 0mg

Lentil and Swiss Chard Soup

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


In a large pot over medium heat, combine water, 1 teaspoon salt, and brown lentils. Simmer for 30 minutes.

Add remaining 1 teaspoon salt, garlic, Swiss chard, and half of onions; stir; and simmer for 20 minutes.

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.

Add potato, black pepper, and lemon juice to the pot, and simmer for 5 minutes.

Serve warm.

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