One-Pot Lentil and Swiss Chard Soup
 
Prep time
Cook time
Total time
 
A delicious, simple, and healthy soup, I love this on cool nights with an extra squeeze of lemon and a side of a toasted, crusty baguette.
Author:
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced and 1 garlic clove, mashed
  • 6½ cups water
  • 1¼ cup brown lentils, rinsed and drained
  • ½ large bunch swiss chard, coarsely chopped*
  • 1 medium russet potato, diced
  • ¼ cup lemon juice
  • salt and pepper, to taste
Instructions
  1. Heat olive oil in a large pot over medium heat. Add the onion and 3 cloves of minced garlic, stirring occasionally until the onion is translucent and lightly browned.
  2. Add the water, lentils, and 1 teaspoon salt to the pot and bring to a boil. Cover partially and continue to boil over medium heat until the lentils are barely tender, about 20 minutes.
  3. Add the chard and potatoes to the pot and bring the mixture back to a gentle boil. (If you feel that your soup is too thick, you can add a little more water, but the soup is meant to be thick!). Simmer uncovered for ~20 minutes, until the potatoes are fully cooked through and the soup is thickened.
  4. Remove the pot from the heat and add the lemon juice and 1 clove of mashed garlic, plus additional salt and pepper to taste. Taste the soup and adjust seasonings, such as adding more salt and pepper or more lemon juice.
  5. Ladle into bowls and add any optional garnishes, including red pepper flakes, parsley, and/or a wedge of lemon.
Notes
Wondering what to do with the extra chard? I usually wash, dry, and chop the chard then freeze it for later use. You can also add extra chard to the soup if you'd like.
Recipe by thyme & toast at https://thymeandtoast.com/lentil-and-swiss-chard-soup/