If you want a lentil side dish instead of soup, cut the amount of broth and water to 1 1/2 cups each.


Credit: John Kernick

Recipe Summary test

15 mins
50 mins
1 hr 5 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

296 calories; fat 12g; saturated fat 2g; protein 15g; carbohydrates 36g; fiber 9g; iron 5mg; sodium 353mg; calcium 81mg.