Winter Vegetable Soup with Swiss Chard, Lentils, and Chickpeas

Course: Soups
Difficulty: Easy
Pulse Type: Chickpeas, Lentils
Specialty Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
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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

  1. Add olive oil to a large pot over medium heat. Add onion, carrots, celery, and garlic and sauté 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.
  2. Add the remainder of the ingredients (except for swiss chard leaves and parmesan cheese) to pot.
  3. Bring mixture to a boil, cover, reduce heat, and cook for 20-25 minutes, or until butternut squash is tender and lentils are cooked.
  4. Stir in swiss chard leaves and cook until just wilted, about 1-2 minutes.
  5. Divide into bowls and garnish with parmesan cheese, if desired. Enjoy!