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Greek-Style Lentil 
and Chard Soup

Greek-Style Lentil 
and Chard Soup

Greek-Style Lentil 
and Chard Soup recipe, brought to you by MiNDFOOD.

For a quick and tasty mid-week soup combine a good quality broth with lentils and in season vegetables. Serve with a few springs of mint for an additional bite of fresh flavour.

Serves 4

2 tbsp olive oil

1 large brown onion, finely chopped

2 carrots, trimmed, peeled, diced

2 garlic cloves, crushed

2 x 400g can lentils, drained and rinsed

4 cups vegetable stock

1 large lemon, finely grated rind

and ⅓ cup juice

1 large bunch of chard (or silverbeet), shredded

½ cup mint leaves, roughly chopped

100g greek fetta, crumbled

lemon wedges, to serve

crusty bread, to serve

1 Heat oil in a large saucepan over medium heat. Add onion and carrot. Cook, stirring occasionally, for 8 minutes or until tender. Add garlic and cook for 1 minute. Add lentils, stock, lemon and juice and 3 cups water. Stir until well combined. Bring to the boil. Add chard and half of the mint to the soup. Stir until well combined and chard is just wilted.

2 Sprinkle soup with fetta and remaining mint and serve with lemon wedges and crusty bread.

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