Lentil and Swiss Chard Soup


A protein filled soup of lentils and Swiss chard, flavored with thyme, oregano and lemon juice.


  • 1 ½ lbs. Swiss chard, leaves cut into 2-inch pieces, stalks chopped into small pieces
  • 1 c. rinsed lentils
  • 1 ¼ Tbsp. olive oil
  • Juice from 1/2 lemon
  • 1 (14.5-oz.) can diced tomatoes
  • 1 Tbsp. tomato paste
  • 1 c. finely chopped onion
  • Salt to taste
  • Ground pepper to taste
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano


  1. Heat 1 tablespoon olive oil in large saucepan set over medium-high heat. Add onion and sauté until browned and tender. Stir in oregano, tomato paste, and thyme. Add tomatoes with juice, 5 cups water and lentils; bring the mixture to a boil.
  2. Lower heat and simmer the mixture, partially covered, for about 20 minutes. Add chard stalks and cook for about 5 minutes or until starting to soften. Add chard leaves, salt and pepper and cook for about 20 minutes or until chard and lentils are tender.
  3. Stir in the lemon juice and scoop the soup into serving bowls. Drizzle some of the remaining olive oil over each serving if desired.