Lentil Soup With Red Peppers, Feta, and Chard

Name: Lentil Soup With Red Peppers, Feta, and Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 large red bell peppers, diced; 1 ½ cups brown lentils; 1 tablespoon all purpose Greek seasoning; 1 teaspoon dried thyme leaves; 2 tablespoons tomato paste; 8 -9 cups low sodium chicken broth or 8 -9 cups a mix of stock and water; 1 lemon, juice and zest of, preferably a Meyer lemon; 1 small bunch swiss chard, ribs removed and leaves sliced thinly crosswise; 6 ounces crumbled feta cheese, to taste; kosher salt and fresh black pepper, to taste

Servings: persons

2 tablespoons olive oil
1 onion, diced
2 large red bell peppers, diced
1 ½ cups brown lentils
1 tablespoon all purpose Greek seasoning
1 teaspoon dried thyme leaves
2 tablespoons tomato paste
8 -9 cups low sodium chicken broth or 8 -9 cups a mix of stock and water
1 lemon, juice and zest of, preferably a Meyer lemon
1 small bunch swiss chard, ribs removed and leaves sliced thinly crosswise
6 ounces crumbled feta cheese, to taste
kosher salt and fresh black pepper, to taste

1
Heat the oil over low heat In a Dutch oven or heavy stock pot.
2
Add the onions and red pepper, and cook until the onions are translucent and just beginning to brown on the edges.
3
Add the lentils, Greek seasoning, thyme and tomato paste.
4
Then, add 8 cups of the stock, reserving one cup.
5
Increase the heat to high, and bring the soup to a boil.
6
Reduce the heat, cover the pot, and simmer, stirring every 15 minutes, for 1 hour.
7
If the lentils are not quite soft and too much liquid has been absorbed to allow them to finish cooking, add the remaining 1 cup of chicken stock (or water).
8
Also, at this time stir in the lemon zest, lemon juice, chard, and feta.
9
Taste, and season with kosher salt and fresh black pepper.
10
Cover the pot and simmer for another 15 minutes, or until the lentils are soft but not completely mushy and the chard is tender.
11
Serve hot, with additional crumbled feta on the side.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, diced, 2 large red bell peppers, diced, 1 ½ cups brown lentils, and more.

Yes, Lentil Soup With Red Peppers, Feta, and Chard falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!