Lentil Soup with Chard and Lemon

This image courtesy of Joseph DeLeo

A Syrian version of lentil soup, found in Virginia, where there is a Middle Eastern community.



Total Timehalf-day

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationdiabetic, egg-free, halal, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturegarlicky, savory, tart

Type of Dishcold soup, soup


  • 1½ cups lentils
  • 2½ pounds fresh Swiss chard
  • ½ cup olive oil
  • ¾ cup chopped onion
  • 3 to 4 garlic cloves
  • Salt
  • 1 stalk celery, chopped
  • ¾ cup lemon juice
  • 1 teaspoon flour
  • Chopped chives (for garnish)


  1. Wash and pick over the lentils. Cover them with fresh cold water, and cook, covered, until tender. Wash the Swiss chard leaves and chop them. Add these and a cup of water to the lentils. Continue cooking until the Swiss chard is done, adding more water if necessary. Heat the olive oil in a skillet and add the chopped onion. Crush the garlic cloves with salt, and add these and the chopped celery to the onion. Continue cooking until the vegetables are tender and blended. Add to the lentil mixture. Mix the lemon juice with the flour and stir it into the soup. Cook gently, stirring occasionally, until the soup is rather thick. Taste for seasoning.

  2. Serve chilled with chopped chives in soup bowls, and pass crusty French or Italian bread to sop up the juices.


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I made this following the recipe except for the addition of black pepper. It was ok, but lacked depth and could have been improved with a richer stock or broth instead of or in addition to the water. Definitely not as good as other lentil soup recipes I use.


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