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Lentil Soup with Chard and Squash

Lentil Soup with Chard and Squash

Lentils are a great source of protein, iron and other minerals. They have a rich texture and flavor in this hearty dinner soup. I like to serve it with homemade rye bread or whole grain crackers.

Serves 6.


  • 1 medium bunch of red chard
  • 3 Tbsp vegetable oil
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 3 stalks of celery, chopped
  • 1 medium butternut squash, peeled, seeded, diced 1/2 inch
  • 7 c water
  • 2 1/2 c tomato juice
  • 1 1/2 c dry brown lentils, sorted, rinsed
  • 1 bay leaf
  • 1 tsp dry thyme
  • 1 tsp kosher salt (or to taste)
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp lemon juice


  1. Cut stems off chard and roughly chop. Set aside. Chop chard leaves separately in small bits. Set aside.
  2. In 7 quart or larger pot over low heat, warm the oil.
  3. Add onion and sauté 8-10 minutes.
  4. Add garlic and sauté another minute.
  5. Add celery, chard stems, and butternut squash; sauté 5 minutes.
  6. Add water, tomato juice, lentils, bay leaf, thyme, salt and pepper.
  7. Partially cover and simmer 30 minutes, or until lentils are tender.
  8. Stir in chard leaves, salt, pepper, and lemon juice.
  9. Allow to stand 5 minutes, or until chard looks cooked, but still vibrantly colored.
  10. Remove bay leaf and serve hot.

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