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

Share This Recipe

Winter Vegetable Soup with Swiss Chard, Lentils, and Chickpeas

Prep Time 10 minutes
Cook Time 45 minutes


  • 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)


  • 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!