Vegetable Lentil Soup

Lentil soup tops the charts as a cool-weather soup, and this hearty version will not disappoint. Carrots, celery, and chard round out this colorful classic, and a splash of lemon at the end of cooking boosts flavor and brightness. You can use any greens that you have on hand for this soup; just adjust cooking times as needed based on the type.

Serving size

1 serving

Makes

4 servings

Prep time: 10min
Cook time: 25min
Total: 35min

Ingredients

1 tablespoon extra‑virgin olive oil

½ sweet onion, diced

2 carrots, diced

2 celery stalks, diced

½ cup lentils

5 cups low‑sodium chicken broth or chicken stock (see tip)

2 cups chard leaves, sliced

Black pepper, freshly grounded, to taste

Juice of 1 lemon

Nutrition Info

Makes: 4 servings  Serving size: 1 serving

Calories

190

Fat

6 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

3 mg

Carbohydrates

25 g

Sugar

6 g

Fiber

7 g

Protein

11 g

Sodium

198 mg

Calcium

53 mg

Phosphorous

139 mg

Potassium

468 mg

Instructions

  1. In a medium stockpot over medium-high heat, heat the olive oil. Add the onion and stir until softened, about 3 to 5 minutes.
  2. Add the carrots, celery, lentils, and broth. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes, until the lentils are tender.
  3. Add the chard and cook for 3 additional minutes, until wilted.
  4. Season with the pepper and lemon juice. Serve.

Collard, mustard, and turnip greens will need more cooking time, while spinach or bok choy will require just a couple minutes, much like chard.

If you want to lower the sodium further, consider making your own ‘Simple Chicken Broth‘ for more control over the ingredients.