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Nutrition Facts
Serving Size 1 (790g) Recipe makes 4 servings
Calories 336
Calories from Fat 128		(38%)
Amount Per Serving		%DV
	Total Fat 14.3g	21%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 222mg		9%
Potassium 940mg		26%
Total Carbohydrate 39.9g		13%
	Dietary Fiber 16.9g	67%
	Sugars 3.9g
Protein 15.0g		30%
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Swiss Chard and Lentil Soup With Lemon Juice

Recipe #276909 | 1¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Gypsy Queen Cuisine
Jan 7, 2008

Vegan soup, can be served as hot or at room temp, It's nice and tart, low in fat high in protein.

SERVES 4 -6 (change servings and units)

Ingredients

9 cups water
1 cup green lentil, picked through
1 bunch swiss chard, stemmed and chopped
10 garlic cloves, peeled and crushed to a paste
salt
2 lemons, juice of
1/2 bunch cilantro, stemmed and chopped
1 medium onion, finely chopped
1/4 cup extra virgin olive oil
1-2 cup of diced potato (optional)

Directions

1
Wash the strips of Swiss Chard; drain.
2
In a large saucepan put the lentils and about 9 cups of water, place on high heat. Bring
3
to a boil, reduce the heat to medium and add the Swiss Chard. Cover and boil gently for 15 minutes.
4
Meanwhile heat the olive oil in a skillet, add onions. Cook on medium heat until translucent; add the garlic paste and cilantro and cook gently for 3 minutes; transfer to the saucepan and mix well with the softened chard and the lentils.
5
Continue cooking covered for another 45 minutes until the lentils are tender.
6
Slowly incorporate the lemon juice, season with salt and pepper; simmer uncovered for 5 minutes.
7
Taste and adjust seasoning if necessary, serve at room temperature.
8
In the winter I tend to add potatoes to this soup, making it more hearty. This soup is nice and tart.

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Featured Reviews for This Recipe

From: UmmBinat

On Sep 15, 2009

I am giving this 5 stars for DD (toddler) who loved it and for me but only a day later. It got better after it sat in the fridge overnight and a subsequent day. I changed 2 of the main ingredients. I used baby spinach instead of swiss chard because it was not available. I added it 15 minutes before the end of cooking time but would recommend just 10 minutes if using it. I did not have fresh cilantro by mistake so I added some chopped parsley but I think this would be good with the fresh cilantro as then end result with my modifications was pretty bland the first day. I used brown lentils instead of green, like another reviewer and think that was a good choice and if trying this recipe another time would do likewise. I did add the optional potato which was a good addition. I doubt may make this again and try with swiss chard. If not I would make it a day ahead of time before eating.

1 person found this review helpful

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From: Anya

On Aug 7, 2009

Absolutely perfect, although I do make it with half the amount of lemon juice (perhaps I use larger lemons). It works also with brown lentils (I prefer it this way). I like adding the zest of the lemon to it also, and, like the previous reviewer, I prefer adding cilantro at the end.

2 people found this review helpful

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From: Aram

On Aug 3, 2008

I really liked this recipe. The one change I made to it was that I added the cilantro at the end when I added the lemon juice to keep the flavor more sharp and distinct. If you make this dish, go out of your way to pick up fresh lemons, the tart accent is wonderful.

2 people found this review helpful

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