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.
Makes
Serving size
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
Instructions
- In a medium stockpot over medium-high heat, heat the olive oil. Add the onion and stir until softened, about 3 to 5 minutes.
- 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.
- Add the chard and cook for 3 additional minutes, until wilted.
- Season with the pepper and lemon juice. Serve.
Cooking Tip
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.
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