Hearty lentils and chard soup

Recipe by Damaris Beems
0.0 from 0 votes
Course: Lunch, Soups, MainCuisine: Arabic, Palestinian




Cooking time


Soaking of the lentils


Total time



It is as ‘hot’ and delicious as it looks. So nutritious. So tasty, too. So delicious. You want to keep on eating. Your bowl is empty. You fill up your bowl again. Empty the bowl again. One more scoop, then. And another one? Yes… This is one of those soups.


  • 300 gram green lentils

  • 300 gram swiss chard

  • 2 onions

  • 3 cloves garlic

  • 1 preserved lemon

  • 1 table spoon ground cumin, ground coriander, turmeric, chili poweder

  • 1 liter vegetable broth

  • olive oil

  • salt and pepper


  • You have to let the lentils soak for a day, so that they can cook well in this soup. When you start preparing the soup, cook the lentils in a separate pan for half an hour. In another pan, heat the olive oil and fry the finely chopped onion until golden brown. After a few minutes, add the garlic and spices. Stir well and let the flavours and aromas release well.
    Cut the stems off the chard and cut it into small pieces. Cut the leaves a bit smaller.
  • Add the chard stems and the finely chopped zest of the preserved lemon to the onion mixture. Drain the lentils and add them to the onions and the chard in the other pan. Add the stock. Stir well and let it simmer with the lid on the pan. After 15 minutes you can add the chard and season the soup with salt and pepper.
  • Then put half of the soup in the food processor and grind it fine. This can also be done in a separate bowl with the hand blender of course. Then put the smooth soup back in the pan with the unground soup and stir it. Now you can serve the soup deliciously.

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