Lentil soup tops the charts as a cool-weather soup, and this hearty version will not disappoint. Carrots, celery, and chard round out this colorful classic, and a splash of lemon at the end of cooking boosts flavor and brightness.
1 tablespoon extra-virgin olive oil
½ sweet onion, diced
2 carrots, diced
2 celery stalks, diced
½ cup lentils
5 cups Simple Chicken Broth or low-sodium store-bought chicken stock
2 cups sliced chard leaves
Freshly ground black pepper
Juice of 1 lemon
1 In a medium stockpot over medium-high heat, heat the olive oil. Add the onion and stir until softened, about 3 to 5 minutes.
2 Add the carrots, celery, lentils, and broth. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes, until the lentils are tender.
3 Add the chard and cook for 3 additional minutes, until wilted.
4 Season with the pepper and lemon juice. Serve.
Substitution tip: You can use any greens that you have on hand for this soup; just adjust cooking times as needed based on the type. Collard, mustard, and turnip greens will need more cooking time, while spinach or bok choy will require just a couple minutes, much like chard.
Per Serving Calories: 195; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 25g; Fiber: 9g; Protein: 13g; Phosphorus: 228mg; Potassium: 707mg; Sodium: 157mg