Green Lentil and Chard Soup

With the plan to reduce the abundance of chard in the garden I made this lentil and chard soup this weekend. With the lentils and the mountain of chard that went into it it is quite a filling soup and certainly a meal in itself.

Serves 6


15 sprays of Frylight olive oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
2 red chillis, finely chopped
1 tablespoon tomato puree
1 teaspoon dried oregano
1 teaspoon dried thyme
200g green lentils rinsed
400g tin of chopped tomatoes
1.5 litres of water
700g chard, stalks cut into 1 inch pieces, leaves chopped into 2 inch pieces
Salt and freshly ground black pepper
Juice of 1/2 lemon


  1. Saute the onion for 5 minutes until softened and golden.
  2. Add the garlic and chilli and cook for two minutes while stirring
  3. Add the tomato puree, water, tomatoes, lentils and the oregano and thyme
  4. Bring to the boil then reduce heat and simmer partially covered for 20 minutes.
  5. Add the chard stalks and cook for 5 minutes or until they begin to soften.
  6. Add the chard leaves and salt and pepper and cook for 15-20 minutes until the lentils and chard are tender.
  7. Remove from the heat and stir in the lemon juice.

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