Ah, healthy soups – I love them! I love that they make the entire house smell good for hours (and taste delicious)! This Swiss Chard and Lentil soup is really easy to make, the hardest thing is chopping all the veggies.
And, yes, it’s meatless but filling so you will not be hungry an hour after dinner.
Due to the fact that all we had left in the fridge was vegetables, I made this Swiss Chard and Lentil Soup after Christmas. I’m happy to report that it’s husband approved! We ate almost the entire thing in one night (only about a cup left). Also, this delicous soup contains 4 cups of cauliflower rice. Adding cauliflower rice to soups is my latest thing (Check out this Slow Cooker Chicken Soup) – it’s so good and I don’t plan on stopping with these two!
I will admit that this soup is best enjoyed with some crusty, toasted bread (okay, and maybe some butter too!). Enjoy!
- 1 tbsp extra virgin olive oil (EVOO)
- 1 bunch green onions, chopped
- 4 cups cauliflower rice
- 3 cups broth, chicken or vegetable
- 5 cups water
- 1 cup green lentils
- 1 cup red lentils
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tsp curry powder
- Salt & Pepper, to taste
- 2 small red potatoes, chopped
- 3/4 cup shredded carrots
- 1/4 cup lemon juice
- 6 stalks celery, chopped finely
- 1 bunch swiss chard
- 2 bell peppers, chopped
- fresh parsley [garnish]
In a large sauce pan, heat EVOO on medium-high heat. When oil is hot, add green onions. Cook for 5 minutes
Add cauliflower rice, lentils, 3 cups water, broth, seasoning & salt and pepper, to taste. Mix well and cook for 20 minutes
Add potatoes, carrots, lemon juice, celery, bell peppers, swiss chard and remaining 2 cups water. Mix well and cook for 25 minutes, stirring occasionally.
When time is up, taste potatoes and lentils to see if fully cooked. If not, continue to cook. If so, garnish, serve & enjoy!
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