Rating: 4.5 stars
34 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

Lentils and chard are tasty partners in soup recipes. In fact, lentils pair well with all kinds of greens—from sweet spinach to pungent broccoli rabe, turnip greens, and mustard greens. Adding the chard toward the end of cooking keeps the color bright.

Recipe by Cooking Light October 2003

Gallery

Credit: Randy Mayor; Styling: Lydia DeGaris Pursell

Recipe Summary test

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.

    Advertisement
  • Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.

Nutrition Facts

283 calories; calories from fat 17%; fat 5.2g; saturated fat 2.8g; mono fat 1.4g; poly fat 0.5g; protein 18.2g; carbohydrates 43.9g; fiber 20g; cholesterol 12mg; iron 6.2mg; sodium 810mg; calcium 95mg.
Advertisement