This one-pot lentil Swiss chard soup with orange zest is a delicious plant-based meal! It’s easy to make, full of vibrant flavor, and oh-so-satisfying.
Lentils are a popular ingredient in vegetarian cooking. They’re high in protein and great for hearty soups or stews.
What I love about this recipe for lentil Swiss chard soup with orange zest is the vibrant freshness you get from the citrus! Lentils have a mildly earthy, nutty flavor, so that pop of bright orange really adds so much.
And with the nutritional boost from the greens, this soup turns into a power-house meal that’s great to enjoy on a chilly day!
How to make lentil Swiss chard soup with orange zest
This one-pot soup is easy to prep and packed with delicious flavor.
Step 1: Rinse the lentils in a fine-mesh sieve.
Step 2: Slice the leaves from the Swiss chard, then slice the stalk into 1/4-inch pieces. Roll the leaves tightly, slice, then finely chop them.
Step 3: In a soup pot, add the olive oil. Once hot, add the onion and garlic, then sauté until translucent.
Step 4: Add the lentils, stock, thyme, minced orange rind, Swiss chard stalk (reserve the leaves), salt, and pepper to taste. Bring everything to a boil, then reduce to a simmer and cook for 30 minutes.
Step 5: Add the Swiss chard leaves and grated carrot, then simmer for another 5 minutes.
Step 6: Ladle into four serving bowls, sprinkle with the orange zest, and grate fresh Parmesan on top.
I like to keep a hunk of Parmesan on a small plate with a grater next to me so I can add a little more cheese as I eat!
Variations for this recipe
When calculating the nutritional information for this soup, I factored in using vegetable stock and adding a ½ tablespoon of Parmesan cheese per serving.
Watching your sodium intake? You can cut back or eliminate the added salt and use less Parmesan cheese on your soup. To reduce the fat, sauté the onion and garlic in 2 tablespoons of olive oil instead of 3.
For a vegan-friendly meal, use vegetable stock and skip the Parmesan. You could also use vegan faux-Parmesan instead.
Lentils are a higher-carb food, so it’s difficult to reduce the carbs in this recipe with them as the main ingredient. If you’re watching your carbs, I would recommend enjoying this soup as a side rather than a whole meal.
If you don’t eat all of this tasty soup in one sitting, it will be great to enjoy later! Simply store in an airtight container in the refrigerator for 3-4 days.
I recommend waiting to add the orange zest and Parmesan until you’re ready to eat. But if you already added them and can’t finish your serving, it’s not a big deal.
Other vegetarian soup recipes
Who says you need meat for a hearty and filling soup? Not me! If you’re looking for some delicious plant-based options, here are a few of my favorite recipes I know you’ll love:
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Lentil Swiss Chard Soup with Orange Zest
- 1 ¼ cups lentils du Puy
- 1 stalk Swiss chard (washed and patted dry)
- 3 tablespoons olive oil (extra virgin)
- 1 small onion (diced)
- 4 cloves garlic (finely chopped)
- 6 cups chicken or vegetable stock
- 1 sprig fresh thyme (leaves only)
- 2 strips orange rind (finely minced)
- zest of 1/2 an orange
- 1 teaspoon salt
- Freshly ground black pepper
- 1 medium carrot (grated)
- 1 small hunk Parmesan cheese
- Rinse the lentils in a fine-mesh sieve.
- Slice the leaves from the Swiss chard, then slice the stalk into 1/4-inch pieces. Roll the leaves tightly, slice, then finely chop them.
- In a soup pot, add the olive oil. Once hot, add the onion and garlic, then sauté until translucent.
- Add the lentils, stock, thyme, minced orange rind, Swiss chard stalk (reserve the leaves), salt, and pepper to taste. Bring everything to a boil, then reduce to a simmer and cook for 30 minutes.
- Add the Swiss chard leaves and grated carrot, then simmer for another 5 minutes.
- Ladle into four serving bowls, sprinkle with the orange zest, and grate fresh Parmesan on top.
Wendy – Use any greens you like.
Looks wonderful but I still haven’t found Swiss Chard 🙁 And I’m very picky about my greens.
The Food Hunter says
I love lentils…and I really love this book there are so many things I want to make
Omg, this sounds amazing! I can’t wait to try it! I’ve found some other really great diabetic recipes here: http://www.BetterOffHealthy.com