I almost feel like this lentil soup could be a good St. Patrick’s Day dish with all of the green action going on!
The other night I went out for Indian food with my pal Liz and got a pretty lackluster bowl of dahl. When I think of dahl, I imagine something hearty and thick that really showcases the awesomeness of the mighty lentil. This lentil soup was….not that. It was thin and brothy. The only redeeming quality was that it was heavy on the lemon, which was something I’d never seen in other dahl recipes.
Liz mentioned that she’d recently made a lemony lentil soup that had Swiss chard in it. Intriguing! Especially since I had lentils, lemon juice, and chard in the refrigerator right at that moment! She couldn’t remember where she got the recipe, but some quick googling turned up this one from Food & Wine which looked like a good jumping off point!
I veganized and then halved the recipe but didn’t cut back on the amount of Swiss chard, because I had a ton of it and I love greens in soup. If you’re not as mad about greens, you can cut back on the chard.
Lentil Soup with Swiss Chard and Lemon
- 1/2 cup green lentils, rinsed
- 2 cup water
- 2 cups vegetable broth
- 1 teaspoon smoked salt
- 2 tablespoons olive oil
- 1/2 cup red onion
- 4 cloves of garlic
- 1/2 cup arugula, chopped
- 1 bunch rainbow Swiss chard leaves, cut into ribbons (Don’t discard the ribs! You can use them for so many other things.)
- 3 tablespoons fresh lemon juice
- In a large soup pot, bring the water and broth to a boil, then add the lentils and simmer for around 25 minutes, or until they’re just tender.
- Meanwhile. toss that garlic and onion into your food processor or Magic Bullet and blend until the garlic looks minced. The onion will turn pretty liquidy, and that’s perfect.
- Heat the oil in a skillet and cook the garlic, onion, and arugula on medium high for just a few minutes, until the arugula starts to wilt. Add the chard and cook for about 5 minutes more, until it turns bright green and wilty.
- When the lentils are ready, add the chard mixture to them and simmer for another 15 minutes. Add the lemon juice just before you serve.
We had this soup with tiny oven roasted potatoes. I found this bag of potatoes at Trader Joes, and each potato was about the size of a grape. They were so cute! If you don’t have tiny potatoes, you can always chop and roast whatever potatoes you have on hand.
To roast the potatoes, just toss them with some black pepper and olive oil, then bake at 425F for 40 minutes to an hour, until you can easily pierce them with a fork. Remember to stir every 15-20 minutes, or your potatoes won’t cook evenly.
I ate my potatoes on the side, but that smart husband of mine mixed his right into the lentil soup! Recommended.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!