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It was a dreary, rainy Pacific Northwest day and I was up to my eyeballs in Swiss Chard from our weekly CSA box. Normally I serve swiss chard as a sautéd side dish, or mixed into pasta with roasted beets…but this day just called for a big steamy bowl of soup, so in came this recipe. It has become a regular on our menu; the whole family loves it.


Swiss Chard and Lentil Soup

Adapted from this recipe:


  • 1 tablespoon avocado oil

  • 1 medium onion, finely chopped (1 cup)

  • 1 clove of garlic, minced

  • ½ cup tomato sauce

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 cup lentils, rinsed

  • 1 can (14.5 ounces) stewed tomatoes, in juice

  • 4 cups of water

  • 1-2 bunches of Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)

  • Sea salt and ground pepper

  • Juice of 1/2 lemon, or 1 Tbsp apple cider vinegar


  1. Prep your veggies. Meanwhile, in a large saucepan heat oil over medium-high heat. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add garlic, oregano, and thyme; stir to combine and cook 30 seconds then add tomato sauce and cook an additional minute.

  2. Add lentils, 4 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, covered for 20 minutes. Add chard stalks and cook about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.

  3. Remove from heat, stir in lemon juice and let sit for a few mins to let the flavors meld together before serving.

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