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Course Soups
Difficulty Easy
Pulse Type Chickpeas, Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian

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Winter Vegetable Soup with Swiss Chard, Lentils, and Chickpeas

Prep Time 10 minutes
Cook Time 45 minutes
servings

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 carrot, diced
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 5 chard, Swiss or rainbow; colorful stems removed and chopped, and leaves roughly chopped, divided
  • 1 cup squash, butternut, cubes
  • 1/2 tsp thyme, dried
  • 1/2 tsp oregano, dried
  • 1/2 tsp salt, sea
  • 1/2 tsp pepper, black
  • 1/2 cup lentils, green
  • 1 15 oz can tomatoes, diced, with juice
  • 15 15 oz can chickpeas, drained and rinsed
  • 5 cups vegetable broth, organic
  • 1/2 cup parmesan cheese, shaved; for serving (omit if vegan)

Instructions

  • Add olive oil to a large pot over medium heat. Add onion, carrots, celery, and garlic and saut√© for 5-8 minutes, or until softened. Add swiss chard stems, butternut squash cubes, dried herbs, salt, and pepper. Stir to coat in oil and spices and cook for 1 minute.
  • Add the remainder of the ingredients (except for swiss chard leaves and parmesan cheese) to pot.
  • Bring mixture to a boil, cover, reduce heat, and cook for 20-25 minutes, or until butternut squash is tender and lentils are cooked.
  • Stir in swiss chard leaves and cook until just wilted, about 1-2 minutes.
  • Divide into bowls and garnish with parmesan cheese, if desired. Enjoy!
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