Rating: 5 stars
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This satisfying lemony bowlful was inspired by the lentil soup served at the now-closed Lebanese restaurant La Shish in West Bloomfield, Michigan. It keeps well but will thicken, so you may want to thin it with a bit of water or broth when reheating. Serve with warm whole-wheat pita.

EatingWell Magazine, April 2022


Credit: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks

Recipe Summary

30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes.

  • Meanwhile, separate chard greens from stems. Thinly slice the stems; chop the greens.

  • Add garlic, cumin and Aleppo to the pot; cook until fragrant, about 30 seconds. Add water, lentils and the chard stems; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the lentils are falling apart, about 20 minutes. Stir in the chard leaves and cook until tender, about 5 minutes. Stir in salt, lemon juice and pepper before serving. Garnish with more oil and Aleppo, if desired.

To make ahead

Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

1 1/2 cups
365 calories; protein 22g; carbohydrates 51g; dietary fiber 13g; sugars 4g; fat 9g; saturated fat 1g; mono fat 5g; poly fat 1g; vitamin a iu 2334IU; vitamin c 22mg; vitamin e iu 2IU; folate 14mg; vitamin k 314mg; sodium 683mg; iron 5mg; magnesium 38mg; potassium 905mg; omega 6 fatty acid 1g.