Lemony Spring Lentil + Chard Soup

Lemony Spring Lentil + Chard Soup
Pantry Series: Soups that are easy to make with staples on hand like dried lentils and onions.
This lentil and rainbow chard soup with freshly squeezed lemon juice is incredibly easy to make! It’s also very healthy as the lentils provide an expensive source of high-quality protein, and the fresh lemon and chard are high in vitamin C.  A cup of Swiss chard provides 44 percent of the daily allowance of vitamin A and 18 percent of the recommended amount of vitamin C. This recipe also uses fresh (uncooked) lemon juice, and just one lemon packs over 30mg of Vitamin C. This tasty lentil soup is no fuss, and will be ready to eat within an hour!

You will need:

  • 1 bag of green lentils
  • 1 yellow onion
  • 1 head of rainbow chard
  • 4 cloves of garlic
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 box of organic vegetable broth
  • 2 tablespoons of olive oil 
  • 2 lemons (juiced) 

How to Prepare:

Rinse the lentils and put them in a medium size stock pot with the box of vegetable broth and olive oil. Add the black pepper and red pepper flakes. Bring to a boil and the reduce heat to low heat for 25 minutes.

Dice the onion and garlic and add to the soup.

Wash the rainbow chard and cut up into small pieces. Make sure to cut out the big stem in the middle – you just want the tender greens in the soup. Add to the soup.

Simmer on low for another 10 minutes. Add more water if you think the soup is getting too thick. It should be a soup, not a stew!

Before serving, add the fresh lemon juice to the soup to maintain its Vitamin C goodness! If it’s added to early, then it will cook down and not be as flavorful.

Serve with a lemon slice garnish or some shaved Parmesan cheese.

Lemony Spring Lentil + Chard Soup

Ingredients

  • 1 bag of green lentils
  • 1 yellow onion
  • 1 head of rainbow chard
  • 4 cloves of garlic
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 box of organic vegetable broth
  • 2 tablespoons of olive oil
  • 2 lemons (juiced)

Instructions

  1. How to Prepare:
  2. Rinse the lentils and put them in a medium size stock pot with the box of vegetable broth and olive oil. Add the black pepper and red pepper flakes. Bring to a boil and the reduce heat to low heat for 25 minutes.
  3. Dice the onion and garlic and add to the soup.
  4. Wash the rainbow chard and cut up into small pieces. Make sure to cut out the big stem in the middle - you just want the tender greens in the soup. Add to the soup.
  5. chard lentil soup
  6. Simmer on low for another 10 minutes. Add more water if you think the soup is getting too thick. It should be a soup, not a stew!
  7. Before serving, add the fresh lemon juice to the soup. If it's added to early, then it will cook down and not be as flavorful.
  8. Serve with a lemon slice garnish or some shaved Parmesan cheese.
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