Tri-Colored Lentil Soup Recipe

Name: Tri-Colored Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 onion, finely chopped; 2 teaspoons ground cumin; 1 teaspoon dried thyme; 1 teaspoon ground coriander; 4 teaspoons salt; 1/8 teaspoon Cayenne pepper; 2 stalks celery, cut in small dice; 2 carrots, cut in small dice; 1 cup green lentils; 1 cup red lentils; 1 cup yellow split peas; 1 bunch Swiss chard (Ruby or green); 1 lemon, finely grated zest and juice; 2 to 3 rounds of pita bread

Servings: persons

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 onion, finely chopped
2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon ground coriander
4 teaspoons salt
1/8 teaspoon Cayenne pepper
2 stalks celery, cut in small dice
2 carrots, cut in small dice
1 cup green lentils
1 cup red lentils
1 cup yellow split peas
1 bunch Swiss chard (Ruby or green)
1 lemon, finely grated zest and juice
2 to 3 rounds of pita bread

1
In a large (6 quart) pot, heat the oil until it shimmers. Add the garlic, onions, cumin, thyme, coriander, salt and cayenne pepper. Cook until the onions begin to soften, about 5 minutes. Add the celery and carrots and cook for 2 more minutes. Add the lentils and the 12 cups of water and simmer for 45 minutes.
2
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.
3
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 salt if needed. Crumble some toasted pita on top of each soup bowl for garnish.

285

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 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cloves garlic, finely chopped, 1 onion, finely chopped, 2 teaspoons ground cumin, and more.

Yes, Tri-Colored Lentil Soup 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!

Tri-Colored Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions