I know I know, lentil soup is normally considered a fall/winter dish. But, if you’re like me and crave lentils all year, you’ll love this soup! This recipe is light with a touch of bright citrus to make it the perfect addition for spring and summer! Move over split pea, there’s a new soup in town😜.
Not only do lentils taste amazing, they are super rich in fiber, lean protein and iron. Plus, they are loaded with nutrients. If you want to know more about all the benefits lentils offer, Mindbodygreen actually did an entire post dedicated to lentils here!
I also added in Epic’s chicken bone broth for the added benefit of collagen, minerals, and gelatin but you can easily make this recipe vegan by switching to vegan bone broth!
I’m all about easy recipes and this one is definitely one for the books. It took about 10 minutes to prepare and 30 minutes to cook. Lentils are super easy to cook and with a simple ingredient list, this exceptionally nutritious soup is a painless lunch or dinner option for busy days! Just throw everything in a pot and let it cook!
Most lentil soups are pretty thick and almost creamy. However, this one is light because of the bone broth consistency and the lemon adds bright compliments. I’ve never had lentil soup that tastes quite like this one.
1 cup lentils (I used organic sprouted tri-color lentils)
1 bunch of swiss chard
Handful of carrots (I used organic tri-colored carrots)
2 cups of bone broth ( I used Epic’s chicken bone broth)
1 cup of filtered water
Chop shallot and chard and sauteé in olive oil in a medium pot over medium/high heat.
After a few minutes, add in water, bone broth, lentils, and chopped carrots. Bring to a boil and then set to simmer for 30 minutes or until lentils and carrots are cooked through.
Squeeze juice of both lemons into pot and stir in.
Serve with lemon slices and enjoy!