Vegetarian Tri-colored Lentil Soup Recipe

This vegetarian soup is more like a robust stew.  It is the kind of soup that you will want to pack up and put in the freezer for a rainy day. That is, once you’ve had your fill of it the first time around.

Serves 8
  • 2 tablespoons olive oil
  • 2 large cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 2 stalks celery, finely diced (about 1 cup)
  • 2 carrots, peeled and finely diced (about 1 cup)
  • 1 cup green lentils
  • 1 cup red lentils
  • 1 cup yellow or green split peas
  • 1 bunch Swiss chard
  • Finely grated zest and juice of 1 lemon
  • 12 cups water (approx)
  1. Heat the oil over medium heat in a large pot.
  2. Add the garlic, onions, cumin, thyme, coriander and cayenne pepper. Cook until the onions begin to soften, about 5 minutes.
  3. Add the celery and carrots and cook for 2 more minutes.
  4. Add the lentils and 12 cups of water and simmer for 45 minutes.
  5. Meanwhile, separate the chard stems from the leaves: stack the chard and slice along either side of the stems. Cut across the stems to make 3/8-inch wide slices. Add the stems to the soup and cook for 10 more minutes.
  6. Stack the leaves and cut them in 1-inch ribbons. Add them to the soup with the lemon zest and juice. Cook for about 5 minutes, until the leaves are wilted. Taste and add more seasoning if needed.

Image : Soup Addict