Chard and Lentil Soup

🛒 Ingredients

• Olive oil 7 g · 67 kcal
• Onion 38 g · 15 kcal
• Carrots 30 g · 12 kcal
• Celery stalks 20 g · 4 kcal
• Garlic cloves 5 g · 7 kcal
• Brown or green lentils, dry 50 g · 172 kcal
• Vegetable broth 360 g · 7 kcal
• Swiss chard 75 g · 15 kcal
• Diced tomatoes, canned 100 g · 20 kcal
• Cumin powder 1 g · 2 kcal
• Coriander powder 1 g · 2 kcal
• Bay leaf 0 g · 0 kcal
• Fresh thyme 0 g · 0 kcal
• Lemon juice 8 g · 2 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened.
2. Stir in minced garlic, cumin, coriander, bay leaf, and thyme; cook for another minute until fragrant.
3. Add rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender.
4. Stir in the chopped Swiss chard and cook for another 5-7 minutes until the chard is wilted and tender. Remove the bay leaf.
5. Stir in lemon juice, season with salt and black pepper to taste. Serve hot, garnished with fresh herbs if desired.