Lentil Soup with Swiss Chard and Lemon


  • 8 cups water
  • 2 cups lentils
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 2 tablespoons pure olive oil
  • 1/4 pound Swiss chard, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • juice of 1/2 lemon


Bring the water to a boil in a soup pot.  Add the lentils, reduce the heat, and simmer for 20 minutes.  Then add the onion, celery and carrot and cook another 10 minutes, uncovered, until the lentils are almost tender.
Heat the oil in a frying pan, then add the Swiss chard and sauté for a few minutes.  Transfer the greens to the soup.  Season with salt, pepper, cumin, allspice, and lemon juice, adjusting the seasonings to your taste.


Adapted from: The New American Cooking, Joan Nathan, 2005