Lentil and Chard Soup
Hearty lentils simmered with leafy chard, tomatoes, and aromatics in a broth flavored with cumin and coriander, a rustic Mediterranean staple.
40minutes
4servings
280calories
16gprotein
$1.30per serving
Ingredients (serves 4)
- 1.5 cups lentils
- 8 oz chard
- 1 can crushed tomatoes
- 1 onion
- 4 cloves garlic
- 6 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 lemon
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Rinse lentils and set aside. Heat olive oil in a large pot over medium. Dice onion and sauté with minced garlic for 2 minutes.
- 2
Add lentils and vegetable stock. Bring to a boil, then reduce to simmer for 20 minutes.
- 3
Stir in cumin, coriander, and crushed tomatoes. Chop chard and add to pot.
- 4
Simmer for 10 more minutes, until lentils are tender and chard is wilted.
- 5
Finish with lemon juice, salt, and pepper. Serve hot with crusty bread.
