One-Pot Lentil and Swiss Chard Soup (with Lots of Lemon)

Lentil soup with Swiss chard and lemon garnished with dill and a lemon wedge in a bowl.

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One-Pot Lentil and Swiss Chard Soup (with Lots of Lemon)

This One-Pot Lentil and Swiss Chard Soup is cozy, hearty, filling and bright. It comes together in under 45 minutes with simple ingredients (lentils, stock, Chard, lemon).

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Soup

Cuisine: Middle Eastern, Seasonal

Servings: Servings

Author: Luay Ghafari

Cost: $15

Ingredients

2 tbsp Olive oil
1 Small onion (finely diced)
2-3 Garlic cloves (minced)
1 tsp Ground cumin
1 cup Brown or green lentils - Rinsed well and picked over for debris
6 cups Low sodium vegetable or chicken stock
1 Bunch Swiss Chard (roughly chopped) - You can use or discard the stems (see note)
1 tsp Kosher salt - Start low, you can add more later
½ tsp Black pepper

For Finishing

2-3 tbsp Lemon juice - Use more or less if you prefer
Garnish with fresh dill and extra virgin olive oil

Instructions

Build the Base. Heat 2 tbsp Olive oil in a large pot or Dutch oven over medium heat. Add 1 Small onion (finely diced) and cook with a wooden spoon until soft and translucent, about 3-5 minutes. Stir 2-3 Garlic cloves (minced) and 1 tsp Ground cumin into the cooked onions and sauté for 1-2 minutes, just until fragrant.
Cook the Lentils. Add 1 cup Brown or green lentils and 6 cups Low sodium vegetable or chicken stock to the pot. Bring to a boil, then reduce the heat to low and cook for 25-30 minutes, or until the lentils are tender but not mushy.
Add the Greens. Stir in 1 Bunch Swiss Chard (roughly chopped) and cook for about 5 minutes, until wilted and tender. Season with 1 tsp Kosher salt and ½ tsp Black pepper to start.
Finish with Lemon. Off the heat, add 2-3 tbsp Lemon juice and give the soup a good stir. Taste and adjust seasoning with additional salt, pepper, or more lemon juice if you like things extra bright.
Serve. Ladle into soup bowls and Garnish with fresh dill and extra virgin olive oil. Serve with lemon wedges.

Notes

Refer to the blog post above for step-by-step recipe photos if you need them.

Key Ingredient Notes:

Brown or Green Lentils: This is the hearty backbone of this soup. I prefer using brown lentils. Avoid red lentils here, as they break down too much.
Ground Spices: I am using ground cumin, which brings an earthy flavor to the soup. You could substitute ground coriander for a slightly different flavor profile.
Low-Sodium Vegetable or Chicken Stock: When I make soup, I prefer to use a low-sodium stock. It gives me more control over how much salt I need to add to the soup. You can totally use store-bought stock, broth or bouillon cubes.
Swiss Chard: Chard is such an underrated vegetable. It is available year-round and can be used in so many ways. You can use green chard, red chard or rainbow chard. You can substitute spinach if that’s what you have access to instead.
Lemons: Freshly squeezed lemon juice brightens up the soup, contrasting the earthy flavors of chard and cumin. It’s a must. Use as much or as little as you like, but traditionally, this soup should be quite lemony.

Key Tips for Success:

Rinse and sort your lentils. Even packaged lentils can have debris. A quick rinse and check ensure a clean, consistent soup.
Taste and adjust the seasoning as you go. You can always add salt; you can't take it out without diluting the soup. And since every stock or broth brand is different, you should taste and adjust as you go.
Add lemon at the end. This is key. Cooking lemon juice too early dulls its brightness. Always finish with it.
Use the chard stems and greens. You can use both the greens and stems in this soup. But do chop the stems more finely as they take longer to cook.

Enjoy it on its own for lunch, as a starter with one of my Mediterranean Main Dishes, with some lovely Homemade Same-Day Focaccia or sourdough bread.

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