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Spicy Lentil and Swiss Chard Soup

You just throw everything into a pot, let it simmer for ~20 minutes, whip out your immersion blender and voila! You have a delicious and healthy meal ready to go.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 150kcal


  • 1 tsp extra virgin olive oil
  • 1 large red onion diced
  • 4 cloves garlic minced
  • 5 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 bunch 1-pound Swiss chard , tough stalks removed, coarsely chopped
  • 2 cups dried red lentils
  • 15 oz chickpeas, rinsed and drained 1 can
  • 3/4 tsp salt
  • 6 tbsp thick Greek yogurt thinned with 2 tablespoons water
  • 1 jalapeño chili stemmed, seeded, and diced
  • 1 lime cut into wedges or slices


  • Heat oil in large, heavy saucepan over medium heat. Add onion, garlic, and jalapeño and cook, stirring frequently, until the onion is lightly golden, about 5 minutes. Stir in curry powder, salt, and cayenne pepper.
  • Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted. Stir in lentils and chickpeas.
  • Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chickpeas are tender.
  • Remove from heat. Using a hand blender, puree the soup until it is mostly creamy. (Another option is to puree half the soup (about 4 cups) in a blender or food processor; return puree to pot). Divide soup among 6 bowls. Drizzle about 1 tbsp thinned yogurt over each serving. Garnish with a few slices of jalapeño (optional) and a lime wedge.


Calories: 150kcal | Carbohydrates: 26.3g | Protein: 9.4g | Fat: 1.5g | Saturated Fat: 0.2g | Sodium: 503.6mg | Fiber: 7.7g | Sugar: 1g