Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight supper with a hunk of crusty bread. It freezes beautifully--you can keep individual portions in the freezer for healthy weekday lunches. For homemade vegetable broth, see Roasted Vegetable Stock at

Cheryl Sternman Rule
Source: EatingWell Magazine, March/April 2007


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).

  • Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.

  • When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.

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Nutrition Facts

335 calories; protein 15g 30% DV; carbohydrates 51.8g 17% DV; exchange other carbs 3.5; dietary fiber 11.8g 47% DV; sugars 5.7g; fat 8.7g 13% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 7585.3IU 152% DV; vitamin c 14.3mg 24% DV; folate 15.3mcg 4% DV; calcium 72.8mg 7% DV; iron 4.3mg 24% DV; magnesium 29.2mg 10% DV; potassium 632.7mg 18% DV; sodium 937.4mg 38% DV; thiamin 0.1mg 11% DV.

Reviews (21)

Read More Reviews
21 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This soup was delicious. Instead of using the broth though I used some soup I made with my VitaMix as the base (tomatoes bell pepper carrots onions) and water to cook the lentils then followed the recipe to the letter. It was great! Read More
Rating: 4 stars
I will never sign on to this web site again..when I printed the recipe I got reams of unwanted information at least 8 pages Readers BEWARE Read More
Rating: 5 stars
This was absolutely delicious. Not a big cumin fan but I used it anyway and it fits perfectly doesn't over power. I used Farro instead of wheat berries because I couldn't find it at the store I was at and wasn't prepared to continue looking anywhere else. It worked perfectly. Read More
Rating: 5 stars
I used chicken broth instead of vegetable broth to boost the protein level a bit and it was delicious! Read More
Rating: 5 stars
Excellent! I love cumin so much I doubled it and it still wasn't enough. Used spinach instead of chard. Simply delicious! Read More
Rating: 5 stars
LOVED this soup! Hearty but light! Will make again! Gladstone OR Read More
Rating: 5 stars
This is an excellent recipe. The best and most nutritious lentil soup I have ever made. Anonymous New York NY Read More
Rating: 5 stars
Very tasty and hearty...not to mention healthy! The wheat has the consistency of barley. Read More
Rating: 5 stars
Love this recipe. Hearty and full of flavor. It will be one of my go to recipes. Read More