This soup layers tender lentils with aromatic vegetables, Swiss chard , and a splash of lemon juice to create a deeply satisfying and refreshing bowl. It’s comforting yet light, and thanks to the lemon and olive oil, it tastes vibrant rather than heavy.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsBase
2 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 tsp ground cumin
½ tsp ground coriander (optional)
1 ¼ cups green or brown lentils, rinsed
6 cups vegetable broth (or water with bouillon)
1 bunch Swiss chard (about 5–6 cups chopped), stems and leaves separated
Salt and black pepper to taste
Finish
Juice of 1 lemon (about 2 tbsp), more to taste
Zest of ½ lemon (optional, for extra brightness)
Drizzle of good-quality olive oil
Pinch of chili flakes or Aleppo pepper (optional)
Sauté the Aromatics
1
In a large pot, heat olive oil over medium heat.
Add onion , carrot , and celery , and sauté until softened (about 5–7 minutes).
Add garlic , cumin , and optional coriander , and cook for 1–2 more minutes until fragrant.
Simmer the Lentils
2
Stir in the lentils and vegetable broth . Bring to a boil, then reduce to a simmer.
Cover and cook for 20–25 minutes , or until lentils are tender but not mushy.
Add the Swiss Chard
3
While soup simmers, wash and separate Swiss chard stems from leaves. Chop both.
Add the chopped stems to the pot first; cook for 5 minutes to soften.
Stir in chard leaves and simmer for another 5–7 minutes until wilted.
Finish with Lemon
4
Stir in the lemon juice , zest , and season with salt and pepper to taste.
Taste and adjust—add more lemon juice for brightness or chili flakes for heat.
Serve
5
Ladle into bowls and drizzle each serving with olive oil .
Garnish with more lemon zest or herbs if desired (parsley, dill, or chervil work beautifully).
Tips for Success
6
Use green or brown lentils —they hold their shape better than red lentils.
Want creamier texture? Mash some of the lentils with a spoon or blend a cup of the soup and stir it back in.
For heartier meals, serve over cooked grains like farro, rice, or quinoa.
Variations
7
Add ½ tsp smoked paprika or harissa for deeper flavor
Sub kale or spinach for Swiss chard if preferred
Stir in a dollop of Greek yogurt (if not vegan) just before serving
Suggested Pairings
8
Serve with: Warm crusty bread or garlic naan
Drink with: Mint tea, dry rosé, or cucumber water
Occasion: Midweek dinner, light lunch, or meal prep star
Ingredients Base
2 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 tsp ground cumin
½ tsp ground coriander (optional)
1 ¼ cups green or brown lentils, rinsed
6 cups vegetable broth (or water with bouillon)
1 bunch Swiss chard (about 5–6 cups chopped), stems and leaves separated
Salt and black pepper to taste
Finish
Juice of 1 lemon (about 2 tbsp), more to taste
Zest of ½ lemon (optional, for extra brightness)
Drizzle of good-quality olive oil
Pinch of chili flakes or Aleppo pepper (optional)
Directions Sauté the Aromatics
1
In a large pot, heat olive oil over medium heat.
Add onion , carrot , and celery , and sauté until softened (about 5–7 minutes).
Add garlic , cumin , and optional coriander , and cook for 1–2 more minutes until fragrant.
Simmer the Lentils
2
Stir in the lentils and vegetable broth . Bring to a boil, then reduce to a simmer.
Cover and cook for 20–25 minutes , or until lentils are tender but not mushy.
Add the Swiss Chard
3
While soup simmers, wash and separate Swiss chard stems from leaves. Chop both.
Add the chopped stems to the pot first; cook for 5 minutes to soften.
Stir in chard leaves and simmer for another 5–7 minutes until wilted.
Finish with Lemon
4
Stir in the lemon juice , zest , and season with salt and pepper to taste.
Taste and adjust—add more lemon juice for brightness or chili flakes for heat.
Serve
5
Ladle into bowls and drizzle each serving with olive oil .
Garnish with more lemon zest or herbs if desired (parsley, dill, or chervil work beautifully).
Tips for Success
6
Use green or brown lentils —they hold their shape better than red lentils.
Want creamier texture? Mash some of the lentils with a spoon or blend a cup of the soup and stir it back in.
For heartier meals, serve over cooked grains like farro, rice, or quinoa.
Variations
7
Add ½ tsp smoked paprika or harissa for deeper flavor
Sub kale or spinach for Swiss chard if preferred
Stir in a dollop of Greek yogurt (if not vegan) just before serving
Suggested Pairings
8
Serve with: Warm crusty bread or garlic naan
Drink with: Mint tea, dry rosé, or cucumber water
Occasion: Midweek dinner, light lunch, or meal prep star
Lentil & Swiss Chard Soup with Lemon
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