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Lentil and Swiss Chard Soup with Lemon

Photo: John Kernick
Prep time 15 mins
Cook time 50 mins
Yield Serves: 4

Ingredients

  • 3 tablespoons olive oil
  • 1/2 large yellow onion, finely chopped
  • 1 clove garlic, minced
  • Pinch of crushed red pepper
  • 1/4 cup chopped cilantro
  • Kosher salt and freshly ground black pepper
  • 1 cup firm dark lentils, such as beluga
  • 2 1/2 cups low-sodium chicken broth or chicken stock
  • 1 small yellow squash, cut into 1/2-inch dice
  • 1/2 bunch Swiss chard (about 3/4 lb.), ribs removed and discarded and leaves coarsely chopped
  • 2 tablespoons lemon juice

Nutrition Information

  • calories 296
  • fat 12 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15 g
  • carbohydrate 36 g
  • fiber 9 g
  • cholesterol 0.0 mg
  • iron 5 mg
  • sodium 353 mg
  • calcium 81 mg

How to Make It

  1. In a large pot, heat oil over medium heat. Add onion, garlic, crushed red pepper and cilantro, along with a large pinch of salt, and cook, stirring, until onions are softened and just barely beginning to brown, about 10 minutes.

  2. Add lentils and broth to pot, plus 2 1/2 cups water. Raise heat to high and bring mixture to a boil. Lower heat and simmer until lentils are just tender, about 30 minutes longer.

  3. Add yellow squash and Swiss chard and cook, stirring occasionally, until vegetables are softened but still bright in color, about 5 minutes. If you would prefer a thinner soup, add more broth or water 1/2 cup at a time. When soup is the consistency you like, stir in lemon juice and season to taste with salt and pepper. Ladle soup into bowls and serve immediately.