We just got back from Burlington, VT this weekend, and I am in love. Lake Champlain and the mountainous backdrop, the vibrant red and yellow trees, and the cutest little downtown with yummy restaurants and tons of different types of beer (including the coveted Heady Topper). I think I’d move there if the winters weren’t so bad.
And word on the street/the Farmers’ Almanac is that it’s going to be a cold winter. I’ve never really been one to listen to those predictions, but considering it’s been pretty accurate for the last few winters, I’m heeding the warning. I’m not a winter person, so preparation includes both mental and physical. Vitamin D and selenite lamps = check, new booties for winter = check, new warm beanie = check. I think I’m ready…
As the days have gotten shorter and cooler, I’ve started making soups again, after my 4-5 month soup break during the warmer months. One of my staples is this Lebanese lentil and swiss chard soup that I grew up eating.
Why do I love this soup so much? It’s so simple, with only 7 ingredients and cooked in one pot, which means easy clean-up. In fact, I’m pretty convinced this is quite possibly the easiest soup recipe ever. Not to mention, it’s so delicious, healthy, and cozy for cool fall and winter nights.
- 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
- 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.
- 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.
- 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.
- 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.
- Ladle into bowls and add any optional garnishes, including red pepper flakes, parsley, and/or a wedge of lemon.
Mona says
October 20, 2016 at 1:49 pmA great and satisfying soup,. Loved it!
Christine says
October 20, 2016 at 7:12 pmI agree – My favorite!
Rebecca @ Strength and Sunshine says
October 22, 2016 at 3:56 pmO such a simple nourishing soup!!
Christine says
October 27, 2016 at 8:35 amYes – it so is! And so delicious!
Andria says
October 22, 2016 at 8:52 pmThis sounds amazing Christine !! So hearty and healthy ..I am definitely making this one!
Christine says
October 24, 2016 at 9:22 pmThanks! Can’t wait to hear what you think!
Carly @ FitLiving Eats says
October 22, 2016 at 9:29 pmI love soups this time of year!! This one looks delicious. Pinned for later!
Christine says
October 24, 2016 at 9:22 pmMe too! Nothing like a hot bowl of soup when it’s cold out!
Sarah says
October 25, 2016 at 1:40 pmYum, this tasted absolutely amazing!!
Christine says
October 25, 2016 at 3:38 pmSo happy you loved it!
Krysten Gossard @FreshFitKitchen says
October 29, 2016 at 8:27 amLove me some greens and anything you can make in one pot! Fabulous Recipe!
Christine says
October 29, 2016 at 8:56 amRight there with ya, Krysten! Love this soup!
Ychele says
November 29, 2016 at 7:00 pmA really delicious and satisfying soup. I needed to let mine simmer more than an hour to cook the lentils, but otherwise directions were right on point.
Christine says
December 1, 2016 at 7:52 pmSo happy you enjoyed it! Thanks for the notes!
Pam says
May 8, 2017 at 7:26 pmExcellent! Even though it’s warm outside, I was craving soup and have some Swiss chard growing in my yard that I need to use. I made just a couple changes; added carrots and use a combo of homemade chicken stock and water for the broth. So good I ate two bowls! I meant to add mushrooms too, but forgot, so will try that next time.
Christine says
May 19, 2017 at 8:35 pmThrilled that you loved the soup! And love your additions. I agree – it’s never too hot for soup (I even crave it in summer!)
LuAnn West says
October 24, 2017 at 11:03 amWould like to make this but not sure I can find swi as chard. What greens could I use instead?
Christine says
December 13, 2017 at 5:49 pmHi LuAnn – sorry I’m a little delayed getting back to you! Sometimes I miss comments on older recipes. I haven’t tried the recipe with anything other than chard, but you could dry another sturdy leafy green like kale? Also, make sure to check the frozen aisle – maybe you might find frozen chard. Good luck!
Jamie says
May 26, 2018 at 11:43 amCan you freeze this soup?
Christine says
May 28, 2018 at 3:52 pmDefinitely! I always freeze a couple servings of this soup when I make it since it makes so much. Remove it the day/night before you want to eat it to let it defrost in the fridge then warm in a pot.
Patricia says
September 4, 2019 at 2:59 amQuestion? Are the lentils from a can or dry?
Christine says
September 8, 2019 at 10:46 amThis recipe includes dried lentils!
Karen Thompson says
February 21, 2020 at 4:02 pmCan you add the stems?
Christine says
February 22, 2020 at 11:36 amI usually only include the top part of the stems (and do not include thick stems if they’re too tough).
Deeksha says
September 6, 2020 at 7:21 amThis look so healthy and tasty. Thank you so much for the recipe.
Cillian says
March 31, 2021 at 7:35 pmI know I’m very late to this, but thank you so much for this recipe! It’s almost a perfect replication of a soup I used to get at a favorite little Lebanese restaurant years ago and have missed ever since I moved away. I’ve been making a big pot every Sunday evening to have for lunches during the week – it’s perfect for meal prepping.
ashok says
June 25, 2021 at 1:54 amThanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.