Lentils seem to go well with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit.

Anna Thomas
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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, jalapeno 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.

Nutrition Facts

181 calories; protein 9.3g 19% DV; carbohydrates 28.5g 9% DV; dietary fiber 9.4g 37% DV; sugars 5.2g; fat 4.2g 7% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 5008.4IU 100% DV; vitamin c 28mg 47% DV; folate 205.7mcg 51% DV; calcium 118.5mg 12% DV; iron 5.4mg 30% DV; magnesium 91.4mg 33% DV; potassium 792.6mg 22% DV; sodium 535.2mg 21% DV; thiamin 0.2mg 21% DV.

Reviews (16)

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16 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
A little fussy Lots of ingredients to chop and prep and some rather fussy steps such as toasting and grinding the cumin seeds. If I make this again I will use twice the recommended amount of lentils. This is more like a leafy green vegetable stew with lentils. See the simpler but also healthy and tasty cumin-scented wheat-berry lentil soup. Pros: Very healthy Cons: time consuming needs more lentils Read More
Rating: 5 stars
Worth the wait This soup is worth the wait in prep and cooking; complex flavor as soups go and give you a warm and satisfying veggie meal. Pros: Carmelized onions helathy soup Cons: Time-intensive Read More
Rating: 5 stars
Delicious but very time consuming Best soup ever! This soup is tasty healthy and hardy. The one draw back is that it's very time consuming to make. Lots of chopping and lots of steps in the cooking but I like cooking and don't mind the process if I plan to make this one night. Plus the recipe yields a good amount of soup so I think it's worth the effort. Pros: delicious uber healthy filling freeze for great leftovers Cons: extremely time consuming Read More
Rating: 5 stars
This soup does take a while to make but is really good. I used dino kale instead of chard. I topped it with a little goat cheese and avocado...so good! Read More
Rating: 5 stars
I have made this twice. I doubled the amount of lentils the second time as suggested and it was awesome. I also used two jalepenos and added more lemon juice. It makes a lot but it freezes well. Read More
Rating: 4 stars
used Kale and beans instead.. very nice Read More
Rating: 3 stars
a lot of work! This soup was delicious but it was a lot of work--lots of ingredients and lots of steps. Pros: Delicious! (And very healthy) Cons: A lot of work! Read More
Rating: 5 stars
Deeply flavorful and healthy! This is a great soup. Besides caramelizing the onions it isn't really that much work--just some chopping. I used cayenne pepper instead of a jalapeno. Easy to add some protein if desired. Read More
Rating: 4 stars
yummy healthy winter soup! This was surprisingly good..and loaded with flavor! We are not fans of lentils but the whole family enjoyed this. I think the key is in the green lentil..they really do hold their shape and do not have the same mushy consistency that the brown lentils have. I caramelized the onions removed them to a bowl then added the lentils and water. Added a bit to my time but was one less dish! I did not have any chard and only had a 7 oz bag of spinich. Not sure I would have enjoyed it as much with both leafy greens..too much leaf! I used ground cumin and that worked just fine and left out the mint...all worked well. Delicious soup! Pros: full of flavor Cons: time Read More