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Autumn Blend Lentil Soup with Swiss Chard

Serves 6
Cook TIme 1 hour, 10 minutes

Yield: 6 servings

1 3/4 cups Autumn Blend Lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons Trapani Sea Salt
Dash of dried thyme
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
2 tablespoons butter
3 cups chopped onion
1 teaspoon ground cumin
6 cups torn Swiss chard
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black Tellicherry peppercorns
6 tablespoons plain whole yogurt

Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.

Melt butter in a large nonstick skillet over medium-high heat. Add the onion and Ground Cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add Swiss chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Autumn Blend Lentils 12 oz
This delicious autumn blend combines the best of lentils
From $6.25

Add Autumn Blend Lentils 12 oz to Cart
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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