What's This?
Serving size 8
Prep Time
Total Time


2 Tbsp extra-virgin olive oil, plus more for garnish2 large yellow onions, chopped1 ¼ tsp salt, divided4 cup plus 2 tablespoons water, divided1 cup French green (Le Puy) or brown lentils8 large green chard leaves1 medium Yukon gold potato, scrubbed12 cup gently packed spinach (about 10 ounce), any tough stems trimmed4 scallions, cut into 1-inch pieces5 cup vegetable broth, store-bought or homemade2 cup chopped broccoli1 Tbsp cumin seeds, lightly toasted and ground (see tip)½ tsp ground coriander1 cup chopped fresh cilantro2 Tbsp chopped fresh mint½ jalapeño pepper, minced freshly ground pepper to taste1 Tbsp fresh lemon juice, or more to taste crumbled feta cheese for garnish


1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.

2. Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside.

3. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes.

4. Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeño and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese.

Tip: Toast cumin seeds in a skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Cool slightly. Grind to a fine powder in a spice mill, blender or clean coffee grinder.


To Make Ahead: Cover and refrigerate for up to 3 days.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 191
  • Calories from fat 45
  • Total Fat 5gm 8%
  • Sodium 735mg 31%
  • Total Carbohydrates 30gm 10%
  • Fiber 9gm 36%
  • Protein 10gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Lunch, Main Dish, Dinner, Soup, Diabetic, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Cheese, Vegetable, Bean & Legume, American, Easy, Fall, Spring, Winter

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