Green Lentil Chard Soup

This recipe was inspired from Anna Thomas’s Green Lentil Soup with Cumin and Lemon originally posted on Edible Phoenix Decemeber 15, 2009.

We have added suggestions of common Maya’s Farm Organic CSA ingredients on the sides of the ingredients list too – enjoy!

[Green Lentil Chard Soup]

aka. Anna Thomas’s Green Lentil Soup with Cumin and Lemon

Photo Credit: Edible Phoenix

Photo Credit: Edible Phoenix


1 cup french green lentils, 8 ounces
1½ teaspoons sea salt, more to taste
2 tablespoons olive oil
1 large onion, chopped [i’itoi’s onion]
2 cups chopped leeks, white and light green parts only [spring garlic]
1 medium sweet potato, diced, 8 ounces
1 large carrot, finely diced [several rainbow carrots]
1 large stalk celery, finely diced
1 bay leaf
1 bunch green chard, 8 ounces [rainbow chard]
2 tablespoons cumin seed
1 cup chopped cilantro
¼ cup chopped fresh parsley [carrot greens]
pinch of cayenne
2–3 cups light vegetable broth
1–2 tablespoons lemon juice, more to taste
fruity green olive oil for garnish


Rinse the lentils and combine them in a large pot with four cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat and skim off any foam that may have formed on top.

Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt and cook slowly until the onion is soft, about 8–10 minutes. Add the chopped leeks and continue cooking for another 20 minutes, stirring often, until the leeks and onions are turning golden.

Add the onions and leeks to the lentils, along with the diced sweet potato, carrots, celery, another 3 cups water, half a teaspoon of sea salt and a bay leaf. Simmer the soup gently, covered, for 20 minutes. Meanwhile, wash the chard, slice away the stems, and coarsely chop the leaves. Add the chard and simmer the soup another 10 minutes. Lightly toast the cumin seeds in a dry skillet, then grind them in a mortar and stir them into the soup. Add the cilantro, parsley, a pinch of cayenne and the vegetable broth. Heat everything together for a few minutes, then add lemon juice to taste.

Drizzle some fruity green olive oil over each steaming bowl of soup as you serve.

Reprinted by permission from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure (W. W. Norton & Company, 2009)


Love what you see?

Check out these great recipes

Thai Pickled Carrots

Photo Credit: Edible Phoenix

Photo Credit: Edible Phoenix

Maya’s Farm CSA Member Inspired Kale Chips

Photo Credit: Plant Powered Kitchen

Photo Credit: Plant Powered Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s