Go Back
+ servings
Close-up of Lentil Swiss Chard Soup with Orange Zest in a white bowl
Print Recipe
5 from 1 vote

Lentil Swiss Chard Soup with Orange Zest

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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soups and Stews
Cuisine: French
Keyword: lentil soup, lentil swiss chard soup, meatless Monday
Servings: 4
Calories: 388kcal
Author: Diabetic Foodie

Ingredients

  • 1 1/4 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

Instructions

  • 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.

Notes

This recipe is for 4 servings of lentil soup.
The nutritional information was calculated using vegetable stock and 1/2 tablespoon of Parmesan cheese per serving.
To reduce the sodium, cut back or eliminate the added salt and/or use less Parmesan cheese.
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.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

Nutrition

Serving: 1bowl | Calories: 388kcal | Carbohydrates: 46g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 735mg | Potassium: 0mg | Fiber: 4g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 42g