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Hearty Lentil & Swiss Chard Soup

January 1, 2021

A comforting bowl of Hearty Lentil and Swiss Chard Soup can warm up your body and soul through the fall and winter months. The perfect healthy soup recipe!

My love of soup started young. There was always some version of soup in my house growing up. My mom is the master of soups and has made just about every variety under the sun. Thanks to Mama Maven, I’ve become quite the soup connoisseur and am determined to share all of my favorite soup recipes with you! The list keeps growing… you’ve been warned.

As soon as the weather turns I have a major craving for soup. I’m not the biggest fan of winter but knowing that I get to eat soup with some butter bread on the side for the next couple of  months makes things a little bit better. 

This hearty lentil and swiss chard soup is loaded with protein and veggies. In my opinion, it’s the perfect cure for winter blues!

Here’s What You Need

  • Vegetables – carrots, celery stalks, yellow onion, sweet potato and swiss chard.
  • Red split lentils
  • Vegetable broth
  • Olive oil
  • Red wine vinegar
  • Seasonings and spices – dried rosemary, cumin, sea salt and pepper.

How to Make Lentil & Swiss Chard Soup

STEP 1: Heat olive oil in a large pot over medium heat. Add in the carrots, celery and onion and cook for five minutes.

STEP 2: Add in the lentils, vegetable broth and spices and bring to a boil. Lower the heat to simmer, cover and cook for 20 minutes. 

STEP 3: Add in the sweet potato, cover and cook for an additional 20 minutes.

STEP 4: Add in the swiss chard, red wine vinegar and cook for 5 more minutes. 

What to Serve with Lentil Soup

This soup is a meal-in-one thanks to the protein-packed vegetables but I love serving it with a side of hearty bread! I have two delicious cornbread recipes on my site that would pair well but any bread would be delicious. 

How to Store Lentil and Swiss Chard Soup

This soup holds up well in the refrigerator and freezer! Let it cool slightly before placing in an airtight container. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months. 

Print

Hearty Lentil & Swiss Chard Soup

A comforting bowl of Hearty Lentil and Swiss Chard Soup can warm up your body and soul through the fall and winter months. The perfect healthy soup recipe!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

Scale
  • 2 large carrots, peeled and chopped
  • 2 large celery stalks, chopped
  • 1 large yellow onion, diced
  • 1 tbsp olive oil
  • 2 cups dry red split lentils (uncooked)
  • 8 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp cumin
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 large sweet potato (about 4 cups), chopped
  • 1/2 head of Swiss chard, stemmed + chopped into bite-sized pieces
  • 2 tsp red wine vinegar

Instructions

  1. Heat up a large pot over medium heat and add olive oil.
  2. Add in carrots, celery and onion and cook for 5 mins.
  3. Add in lentils, vegetable broth and spices and bring to a boil.
  4. Lower heat to a simmer and cover. Cook for 20 mins.
  5. Add in sweet potato, cover and cook for another 20 mins.
  6. Add swiss chard and red wine vinegar and cook for 5 more mins.
  7. Serve warm. Will keep for up to 1 week in refrigerator. Freezes well.

Keywords: Lentil soup, lentil and swiss chard soup, vegan soup, soup

Like this post? Here are more soup recipes to try:

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  • Reply
    Emilie
    September 29, 2016 at 7:33 pm

    I made this for the second time today…It’s so hearty and delicious. So good on a raw, fall day. It really hit the spot. Thanks!

  • Reply
    Purnakama
    October 4, 2015 at 4:33 pm

    I pinned this a couple of weeks ago and finally made it today, and it is unbelievably delicious! I added a 1/2 tsp of ginger for my taste and it is so fantastic on this chilly fall day
    Thanks for posting!

    • Reply
      Davida Kugelmass
      October 5, 2015 at 10:17 am

      Awesome! So happy to hear that. One of my favorite soup recipes!

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