Lemony Red Lentil Soup with Chard
  • 1tablespoon olive oil
  • 2 leeks, washed well and sliced
  • 3cloves garlic, minced
  • 1 stalk celery, chopped
  • 4cups low-sodium vegetable broth
  • 2cups water
  • 2 bay leaves
  • 2 cups red lentils, washed
  • 1small strip (1×3 inches) kombu
  • 1bunch red chard (12 ounces), stemmed and cut into small pieces
  • Juice of 1 lemon
  • 1 tablespoon lemon zest
  • 1/2 cup minced fresh parsley
  • Lemon wedges, for garnish
  1. Heat oil in a large soup pot over medium-low heat. Add leeks, garlic, and celery and cook for 5 minutes or until leeks are clear. Add broth, water, bay leaves, lentils, and kombu and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until lentils are tender.
  2. Add chard, lemon juice, and zest and cook 10 minutes more, or until chard is wilted. Before serving, remove bay leaves and kombu, stir in parsley, and season to taste with salt and pepper. Serve, garnished with lemon wedges.
Recipe Notes
Nutrition Facts
Lemony Red Lentil Soup with Chard
Amount Per Serving
Calories 216 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 187mg 8%
Total Carbohydrates 37g 12%
Dietary Fiber 7g 28%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 216 cal, 3g fat (2g mono, 1g poly, 0g sat), 0mg chol, 13g protein, 37g carb, 7g fiber, 187mg sodium