Lemony Lentil Soup with Swiss chard


  • 1 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon coriander seed or powder
  • 2 cups dried brown lentils, rinsed
  • 8-10 cups broth or water (I like to use water with 2 teaspoons Better Than Bouillon Chicken)
  • 1 bunch Swiss chard (leaves and stems)
  • 1/3 cup fresh lemon juice, more to taste
  • 1 package wide egg noodles (optional) or
  • 1/4 cup long grain white rice, rinsed (optional)


  1. Heat the olive oil in a large pot. Add the onion and spices and cook until the onion is soft, about 5 minutes. Add the garlic and cook until fragrant.
  2. Add the rinsed lentils and stir. Add 8 cups of the water and/or broth and bring to a boil.
  3. Reduce and simmer, uncovered for 25 minutes or see below for pressure cooker option.
  4. Meanwhile, separate the Swiss chard leaves from the stem. Tear the leaves into bite sized pieces. Cut the stems into 2 inch pieces. Keep them separate.
  5. Before adding the chard, puree the soup if desired.
  6. Add the stems of the Swiss chard and the rice, if using, and cook for 10 minutes. Add up to 2 cups more water if the soup seems thick.
  7. Add the chard leaves, and egg noodles, if using, and cook until the noodles are tender, approximately 10 more minutes.

Stove-top pressure cooker

  • Using a stove-top pressure cooker, follow steps 1 and 2. If using rice, add now.
  • Step 3. Lock lid and cook under pressure for 5 minutes. Let the pressure drop on its own.
  • Proceed with step 6 and 7.

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