Lentil & swiss chard soup recipe

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  • Yield: 4 Servings
  • Total Time: 41 Minutes


  • 6 cups water
  • 1 (12-ounce) package frozen Swiss chard or spinach
  • 1 cup dry brown lentils, rinsed and drained
  • 1 cup diced onions
  • ½ cup diced celery
  • ½ cup diced carrot
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon tomato paste
  • 1 tablespoon chicken broth base
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon red wine vinegar
How to Make It
  1. In the Instant Pot, combine 4 cups of the water, the Swiss chard, lentils, onions, celery, carrot, garlic, thyme, tomato paste, chicken broth base, cumin, salt, and pepper. Stir well to combine.
  2. Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  3. Add the remaining 2 cups water (use more or less to thin the soup to your liking) and the vinegar. Stir well to combine.

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