A Bowl of Warming Lemony Lentil and Chard Soup

Treat yourself to a hearty, healthy, and deeply satisfying bowl of lemony lentil and chard soup. This vegetarian soup brings together protein-packed lentils, vitamin-rich Swiss chard, and a bright pop of lemon for a flavorful soup that nourishes the body and delights the senses. 

A Bowl of Warming Lemony Lentil and Chard Soup

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Servings: 6 

Serving Size: 1 cup 

Calories per serving: 230

This fragrant, lemony lentil soup makes for a perfect plant-based weeknight dinner. Laden with fiber and antioxidants, this veggie-centric soup delivers a wealth of nutritional benefits in each savory spoonful.


- 1 tablespoon olive oil - 15 ml

- 1 yellow onion, diced - 110 grams

- 3 carrots, peeled and chopped - 140 grams

- 3 cloves garlic, minced

- 1 cup dried brown lentils - 192 grams

- 6 cups vegetable broth - 1.4 liters 

- 1⁄4 teaspoon red pepper flakes

- 1 bunch Swiss chard, stems removed and leaves chopped - 340 grams

- Juice of 1 lemon - 3 tablespoons or 45 ml

- Salt and pepper to taste


1. In a large soup pot, heat the olive oil over medium heat. Add the onion and carrots. Cook for 5 minutes until starting to soften.

2. Add garlic and cook for 1 minute until fragrant.  

3. Add lentils, vegetable broth and red pepper flakes. Bring to a boil.

4. Reduce heat to medium-low and simmer uncovered for 25 minutes, until lentils are tender but not mushy. 

5. Stir in the Swiss chard leaves and cook for 3-5 minutes until wilted.

6. Remove from heat and stir in lemon juice. Season to taste with salt and pepper.

7. Serve warm, garnished with a drizzle of olive oil and lemon wedge if desired. Enjoy this nourishing soup!

Expert Tips

- Add Parmesan cheese or yogurt for extra protein.

- Garnish with fresh dill or mint for brightness.

- Swap chard for kale, spinach or collard greens.

- Cook lentils up to 2 days in advance for quicker soup assembly.


What if my soup is too thick?

- Add more broth or water to reach desired consistency.

Can I use canned lentils instead of dry?

- Yes, use 2 15-oz cans drained and rinsed lentils instead. Reduce cooking time to 10 minutes.

How do I store leftovers?

- Refrigerate in airtight container up to 4 days. Freeze up to 2 months.

Savor the goodness of health and comfort with each steaming spoonful of this vibrant lemony lentil and chard soup. Simple, nutritious and full of flavor, this soup nourishes your body as it delights your palate.