Lemony Lentil & Chard Soup
This nourishing soup is packed with protein-rich red lentils, fresh Swiss chard, and warming spices. Brightened with fresh lemon juice, it's an affordable, wholesome meal that's easy to prepare and perfect for feeding the whole family.
What You’ll Need
3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 bunch chard
4 cloves garlic, finely chopped
1 tablespoon ground cumin
½ teaspoon Aleppo pepper, plus more for serving
8 cups water
1 pound red lentils, picked over and rinsed
1 ½ teaspoons salt
½ cup lemon juice (from 3-4 lemons)
Ground pepper to taste
How to Make It
Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes.
Meanwhile, separate chard greens from stems. Thinly slice the stems; chop the greens.
Add garlic, cumin and Aleppo to the pot; cook until fragrant, about 30 seconds. Add water, lentils and the chard stems; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the lentils are falling apart, about 20 minutes. Stir in the chard leaves and cook until tender, about 5 minutes. Stir in salt, lemon juice and pepper before serving. Garnish with more oil and Aleppo, if desired.
