Comments: This recipe was born of a desire to use up a small bit of lentil broth that I had saved from cooking lentils earlier in the week. I also had some leftover swiss chard and something told me that those two ingredients might go really nicely together in a soup.   Swiss chard is high in lots of vitamins. For more detail, check out “The World’s Healthiest Foods”.  Lentils are high in protein and a great vegetable source of iron. Put the two foods together and you have a powerhouse of a soup.  All of the ingredients cook together to form a rich broth, chock full of nutrients. Swiss chard is already a little bit salty so you will not need to add any additional salt to this recipe. Honest.  Serve this with some good bread and/or a salad. This makes about 3 big servings. (You could stretch it to four with a big salad and some good bread.)


1 cup of french lentils or any dark lentil

1/2 a bunch of swiss chard

1 bay leaf

2 gloves of garlic

1/2 tbsp of thyme

fresh ground pepper to taste

5-6 cups of water


1. Rinse and sort through the lentils for any small stones. Peel the garlic gloves and crush them slightly if desired.  Rinse the swiss chard and tear the leaves into pieces slightly larger than bite size. Do not use the stems.

2. Place the lentils, the bay leaf, and the garlic in a soup pot along with 5 cups of water. (You can add more water if you prefer a thinner soup.) Bring to a boil.

2. Reduce the heat so that the lentils are boiling gently, just past a simmer – too hard of a boil can cause them to break up.  Set your timer for 20 minutes. After about 5 minutes, throw the swiss chard, the thyme, and a dash or two of fresh ground pepper into the pot. Stir it up and put a lid on it.

3. That’s it! When the timer goes off, enjoy! Remove the bay leaf and garlic before serving. (Or – if you really like garlic, crush one of the cloves against the side of the pot and mix it in before serving)