Swiss Chard and Lentil Soup with Lemon Juice
Warm, nourishing, and bursting with vibrant flavors, Swiss Chard and Lentil Soup with Lemon Juice is a hearty and wholesome meal perfect for any season. This comforting recipe combines tender green or brown lentils with a medley of sautéed aromatic vegetables—onions, carrots, and celery—enhanced by fragrant spices like cumin, coriander, and smoked paprika. A burst of freshness from chopped Swiss chard and a finishing squeeze of tangy lemon juice elevates this dish into a perfectly balanced soup. Served piping hot and optionally garnished with fresh parsley, it’s a plant-based, protein-packed option that’s naturally gluten-free and loaded with nutrients. Ready in under an hour, this quick and easy recipe will become your go-to for a satisfying and healthy weeknight dinner!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 cup Dried green or brown lentils, rinsed
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 bunch Swiss chard, stems removed and leaves chopped
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
Add the chopped Swiss chard to the pot. Cook for an additional 5-7 minutes, until the chard is wilted and tender.
Stir in the freshly squeezed lemon juice, salt, and black pepper. Taste and adjust seasoning if needed.
Remove the bay leaf. Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6428 mg | 279% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 44.7 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 5518 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
