Lentil and Chard Soup

Packed with green lentils and nutrient-rich swiss chard, this traditional Levant soup delivers a high-protein and fiber-dense meal that sustains energy naturally.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 160 g (3/4 cup) dry green lentils · 563 kcal in the whole recipe
• 60 g (1/3 cup) dry coarse bulgur · 204 kcal in the whole recipe
• 200 g (1 large bunch) fresh swiss chard, coarsely chopped · 38 kcal in the whole recipe
• 120 g (1 small) potato, peeled and diced · 92 kcal in the whole recipe
• 110 g (1 medium) yellow onion, finely chopped · 44 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 13 g (1 tbsp) extra virgin olive oil · 115 kcal in the whole recipe
• 30 g (2 tbsp) fresh lemon juice · 7 kcal in the whole recipe
• 15 g (1/2 cup) fresh cilantro, finely chopped · 4 kcal in the whole recipe
• 1 tsp ground cumin, salt, black pepper, and 5 cups water

Method

1. Heat olive oil in a large pot over medium heat, add chopped onion and minced garlic, sautéing for 4-5 minutes until translucent.

   

2. Rinse green lentils and bulgur; add them to the pot along with diced potato, ground cumin, salt, black pepper, and 5 cups of water.

   

3. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes until lentils and potatoes are partially softened.

   

4. Stir in the chopped swiss chard and fresh cilantro, simmer uncovered for another 8-10 minutes, then turn off heat, stir in lemon juice, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.