Lentil and Swiss Chard Soup with Lemon
- 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
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.
- Prep Time:
- Cook Time:
- Yield: Serves: 4
|Calories per serving:||296|
|Fat per serving:||12g|
|Saturated fat per serving:||2g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||15g|
|Carbohydrate per serving:||36g|
|Fiber per serving:||9g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||5mg|
|Sodium per serving:||353mg|
|Calcium per serving:||81mg|
Good to Know
If you want a lentil side dish instead of soup, cut the amount of broth and water to 1 1/2 cups each.