Greek-Style Lentil & Chard Soup Recipe


Greek-Style Lentil & Chard Soup Recipe

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.

Greek-Style Lentil & Chard Soup Recipe: Ingredients

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


How to make Greek-Style Lentil & Chard Soup

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.

2 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.

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


Try our classic Chicken and Crispy Rice-Noodle Soup Recipe for a tasty mid-winter dish. 


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