Lentil and Swiss Chard Soup
6 servings
90 minutes
Lentil and chard soup is a harmony of rich flavors and aromas from French cuisine. Historically, lentil soup was a favorite dish among French peasants due to its nutrition and affordability. In this recipe, it is complemented by chard—a leafy green with a pleasant tang that adds freshness to the soup. The aromatic broth made from chicken bones gives a deep and rich flavor, while spices and lemon juice add exquisite citrus notes. Served with lemon wedges, this soup warms the soul and becomes an ideal choice for a cozy dinner. It can be served as a standalone dish or paired with crispy baguette to feel the true spirit of French gastronomy.
1
For the broth, place chicken bones in a pot and add 1 chopped onion, bay leaf, parsley, and oregano, pour in 3 liters of water, and bring to a boil. Skim off the foam from the surface. Reduce the heat and simmer for 2 hours. Strain the broth. Leave to cool overnight.
- Chicken bones: 1 kg
- Onion: 2 heads
- Bay leaf: 1 piece
- Parsley: 4 stems
- Oregano: 2 stems
2
Remove excess fat from the surface of the broth. In a large pot, place the lentils, add the broth and 1 liter of water. Bring to a boil, reduce heat, and simmer covered for 1 hour.
- Brown lentils: 280 g
- Chicken bones: 1 kg
3
Meanwhile, cut the stems of the chard and chop the leaves. Heat olive oil in a pot over medium heat and sauté finely chopped onion for 3 minutes, then add minced garlic and cook for another minute. Add the chard and simmer, stirring, for 2-3 minutes. Transfer the mixture to the lentils, add chopped coriander, lemon juice, and spices, and cook covered for 15-20 minutes. Serve with lemon wedges.
- Chard: 850 g
- Olive oil: 3 tablespoons
- Onion: 2 heads
- Garlic: 4 cloves
- Coriander leaves: 25 g
- Lemon: 1 piece
- Lemon juice: 4 tablespoons