Lentil Soup with Swiss Chard (Gluten Free, Dairy Free)
An affordable, nutritious and hearty soup - perfect for early fall when Swiss chard is in season!
When Swiss chard is in season, I love to find ways to incorporate it into my recipes! Full of nutrients, this leafy-green vegetable comes in a variety of colors. Both the leaves and the stalks are edible. The vibrant color of the stalks adds a beautiful addition to any dish, especially this lentil soup. Also, I find that it has a milder taste and holds up better than spinach in soups.
Lentils and diced potatoes form the base of this hearty soup. Lentils (also packed with nutrients) are a great source of protein and fiber. I typically have red lentils on hand in my pantry, but any color will work in this recipe.
This soup comes together with the final touches - dill and lemon juice. Don’t skip! Lastly, top with a dollop of plain yogurt (omit if dairy-free) for the perfect final touch.
Key Ingredients
Here’s what you’ll need to make this recipe:
Red Lentils
Swiss Chard - I used red chard for this recipe, but it comes in a variety of colors!
Potato - Russet or yukon gold work great.
Vegetable Broth - Choose a low sodium option.
Lemon
Dill - Either fresh or dried works fine. I prefer to use fresh when in season in my herb garden!
Salt & Pepper
Olive Oil
Yogurt - (omit if dairy-free or vegan)
How to Make
As always, this recipe is simple and easy to make, using whole ingredients. Here’s where to start:
First, prepare ingredients. Rinse lentils and set aside. Dice potato. Wash and chop Swiss chard. Note that we will use both the leaves and the stalk for this recipe.
Heat olive oil or butter in a dutch oven or stovetop pot over medium heat. Saute Swiss chard for two minutes until it begins to soften. Add diced potato and rinsed lentils. Cook for another minute or two. Add vegetable broth and bring to a boil. Reduce heat and simmer until potatoes and lentils are fully cooked.
Add lemon juice and season with salt and pepper, to taste.
Transfer to serving bowls. Top with a dollop of plain greek yogurt (I like to use full fat) and dill. Omit yogurt if dairy-free or vegan.
It’s that easy! Enjoy!
How to Serve
Serve hot! Top with a dollop of yogurt.
RECIPE
Lentil Soup with Swiss Chard
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 8
GLUTEN-FREE, DAIRY-FREE, VEGETARIAN, VEGAN
INGREDIENTS
1/2 cup red lentils, rinsed
1/2 cup Swiss chard, chopped
1 potato, diced
1 tablespoon olive oil
4 cups low-sodium vegetable broth
Juice of 1/2 lemon
1/4 teaspoon dill
Salt & pepper, to taste
INSTRUCTIONS
Heat olive oil in a dutch oven or stovetop pot over medium heat.
Saute Swiss chard for two minutes until it begins to soften.
Add diced potato and rinsed lentils. Cook for another minute or two.
Add vegetable broth and bring to a boil. Reduce heat and simmer until potatoes and lentils are fully cooked.
Add lemon juice and season with dill, salt and pepper, to taste.
Transfer to serving bowls. Optional: top with a dollop of plain greek yogurt (I like to use full fat). Omit yogurt if dairy-free or vegan.
NOTES
Store at room temperature for up to 5 days.