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.
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.
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.
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.
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.
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).
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.
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
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
4 servings