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


  • 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)


  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!