Lentil + Chard Soup

This soup is incredibly simple and easy to make. It’s my idea of the ultimate lentil soup: a deeply savory broth, a bit earthy, and so nourishing.

Every Sunday, I make a big batch of something to eat for lunch the rest of the week. Usually, by the end of the week, I am completely tired of whatever I’ve made and have to come up with a different idea for the next week. The flavors and textures of this soup, however, are so satisfying that I’m about to make a batch for the THIRD week in a row!

The key ingredient is Better Than Bouillon Vegetable Base. It is the reason the broth has so much depth and perfect saltiness! I think it’s available at most grocery stores and online, but if you don’t have access to it, I would substitute regular vegetable broth and add a splash of soy sauce or a bit of miso paste to achieve that deeper umami flavor.

I took these photos last week after I had made the soup for the second time. Immediately afterward, I had the idea to add quinoa to the soup for additional texture and substance. The combination of quinoa and lentils also creates a complete amino acid profile (complete protein). It turned out wonderfully! I will be making it with quinoa this week and have adjusted the recipe to include it if you like - I highly recommend it!

I think the Swiss Chard adds such a beautiful color. It’s not a leafy green I’ve used very often, but it has a really lovely texture and flavor that compliments the lentils well.

Print

With ImageWithout Image

Lentil Chard Soup

Yield: 4

Author: MADELINE APPEL

Ingredients

• 1 green cup lentils, soaked in at least 2 cups of water for 5+ hours
• 1 yellow onion (small-medium), diced
• 4 garlic cloves
• 5 cups water
• 1.5 TBS Better Than Bouillon Vegetable Base
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp chili flakes
• 1 TBS nutritional yeast, optional
• pepper to taste
• 1 bunch Swiss Chard, chopped

optional (but recommended)

• 1/2 cup quinoa
• 1 additional cup of water
• additional 1/2 TBS Better Than Bouillon Vegetable Base

Instructions

1. Soak the lentils in water for around 5-8 hours, adding water as needed. Set aside.
2. Heat a heavy-bottomed pot on medium/high heat. Add a drizzle of oil if desired. Add the diced onion and sauté for a few minutes. If you don’t use oil and it begins to stick, add a splash of water.
3. Once the onions are translucent and beginning to brown, add the garlic and cook while stirring for a minute or two.
4. Add the 5 cups of water (or 6 if adding quinoa) and Better Than Bouillon.
5. Drain and rinse the lentils and add them to the pot along with the rest of the spices (and quinoa if using).
6. Cook on medium/high heat for 10 minutes. Chop the Swiss Chard in the meantime.
7. Add the Swiss Chard to the pot and cook for an additional ~10 minutes, or until the Swiss Chard is cooked.
8. Taste and add s+p as desired and/or a squeeze of lemon.

---

pin this recipe