Lentil And Swiss Chard Soup

Lentils are so satisfying that they can be used as a substitute for meat. Top this hearty soup with grated or slivered lemon zest for a refreshing hint of flavor and color. Do not discard the Swiss chard stalks as you can use them in another recipe the as you would with celery.

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 cups low sodium beef broth
  • 1 cup dried lentils, picked over, rinsed and drained
  • 2 cups water
  • 1 cup packed shredded Swiss chard leaves
  • 1 tbsp fresh cilantro, finely chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 2 tsp fresh lemon juice
  • red pepper flakes to taste (optional)
  1. In a medium saucepan over medium heat, heat the oil. Saute the onion and garlic until soft, about 5 minutes. Add the broth, lentils and water, bring to a boil. Reduce the heat and simmer until the lentils are tender, about 45 minutes.
  2. Add the swiss chard, cilantro, cumin, salt, pepper and red pepper flakes; cook, stirring until the chard wilts, about 5 minutes. Stir in the lemon juice and serve.

This recipe makes 4 servings.

196 calories, 28g carbs, 4g fat and 14g protein.

3 points for our Weight Watcher readers

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