Smells, looks, and tastes delicious. As with many soup recipes, use this as the basis for an aromatic, tasty soup. I've made it with fresh minced ginger, fresh minced turmeric, and fresh ground cardamom. I didn't notice a substantial difference in flavor, but if you like fresh, give them a try.

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 bowls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak lentils in a bowl with water to cover for 15 minutes.

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  • Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.

  • Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.

  • Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

Cook's Note:

Substitute vegetable broth with chicken broth, if desired.

Nutrition Facts

240 calories; protein 14.6g 29% DV; carbohydrates 39.2g 13% DV; fat 3g 5% DV; cholesterol 0mg; sodium 555.6mg 22% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2018
This soup is simple but truly AMAZING! I substituted green lentils as it is what I had on hand and also halved the recipe. Smelled delicious from the instant I put the spices on the onions and didn’t disappoint. Read More
(2)
19 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/22/2016
This was super yummy. I followed the recipe very closely. I couldn't find coriander at the store and misread the recipe and only bought one container of veggie broth so added filled up the container with water figuring I'd add boullion if it needed more. It was super great without. My family gobbled it up and asked why we can't eat this everyday.:) I also trimmed the dried stalk ends and cut up the stalk and put them in the soup with the broth and they got nice and tender like celery. It was a nice touch. This meal is well balanced and anyone needing an iron kick and is sick of steak this is the recipe for you! Thanks for sharing. Will make again! Read More
(2)
Rating: 5 stars
07/05/2018
This soup is simple but truly AMAZING! I substituted green lentils as it is what I had on hand and also halved the recipe. Smelled delicious from the instant I put the spices on the onions and didn’t disappoint. Read More
(2)
Rating: 5 stars
07/25/2018
Super delicious dish. Wife says make it again! Read More
(1)
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Rating: 5 stars
02/03/2019
This recipe is excellent as written. I have varied it with red lentils and green lentils for a bit of a different texture. I always cook the stems (chopped) in with the onion as one reviewer suggested and in addition I like to add sliced carrots for a little bit of color. I often increase the curry powder as we like things spicy. Read More
Rating: 5 stars
02/02/2020
Love the spice combo Read More
Rating: 5 stars
04/08/2020
I did not put the vegetable bouillon, and used pink himalayan sea salt instead, about 3/4 tsp. I added zucchini. And lastly, instead of rainbow chard I used a large box of pre-washed super greens, which has baby chard in it. Read More
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Rating: 5 stars
11/04/2018
This is the recipe I've been looking for! I love the taste of lentil soup in cans but am trying to get away from the unhealthy sodium level and preservatives. This was easy & delicious! I used 2 bundles of red chard - that was the only chard available at my WalMart I have no idea which lentil color was in the Great Value 1 pound bags - used 2 of them - it all came together very nicely. I like my lentils soft so I cooked them for 2 hours. I added a dollop of cream cheese to top it off - super yummy. Read More
Rating: 5 stars
08/02/2018
This soup is delicious nutritious and easy to make. I am always on the lookout for recipes using Swiss Chard since I have a lot in the garden. This was great! I will make it again! Read More
Rating: 5 stars
09/12/2019
I've made this recipe probably 6 or 7 times now, and it was a staple for me during college. It's delicious! It it definitely a soup that tastes better the next day. It is good as is, I just taste it and occasionally add a little more spice after it's been simmering for a while at the end. The only thing I always change is I chop up the chard stalks and put them in-- it's basically like adding celery. You can also add carrots if you want to make it a little bit heartier! It does make a LOT of soup though, make sure your pot is big! Read More
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