Lemony Lentil Soup

Lemony Lentil Soup

Photo by Marlene W.

  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons extra-virgin olive oil

  • 1

    small onion, finely diced

  • 2

    carrots, finely diced

  • 2

    stalks celery, finely diced

  • 3

    cloves garlic, thinly sliced

  • 1

    tablespoon fresh rosemary, chopped

  • Kosher salt and freshly ground black pepper

  • 1

    cup brown lentils, rinsed

  • 6

    cups vegetable broth

  • 12

    ounces Swiss chard, (about 2 bunches), stems removed and pickled, leaves thinly shredded

  • Zest and juice of 2 lemons


Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, garlic, rosemary and salt and pepper to taste, and saute for 5 minutes. Stir in the lentils and add the broth. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, until the lentils are tender. Stir in chard leaves, and cook until they wilt. Add the lemon zest and juice, and season well with salt and black pepper. Serve hot.


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