Lentil and Sweet Potato Soup With Chard

By / Photography By A Couple of Cooks | March 01, 2013


1. Prepare the vegetables: Mince garlic; dice onions; peel and chop carrots into small pieces. Wash sweet potatoes, then chop them into small pieces. Wash chard, remove stems and chop leaves into bite-size pieces.

2. In a medium soup pot over medium heat, drizzle olive oil in the bottom of the pan. Add the onions and sauté until they soften, about 4 minutes. Add carrots, garlic and 1/2 teaspoon kosher salt; sauté for 3 to 4 minutes, until softened.

3. Add sweet potato, vegetable broth, lentils, thyme and oregano. Bring to a boil.

4. Reduce to low heat and simmer for 30 to 35 minutes, until the lentils are soft. In the last 2 minutes, add the chopped chard and simmer until tender. Taste, then add additional kosher salt (about 1/2 teaspoon or so) and fresh ground pepper to taste. If desired, add a tablespoon or so of white wine to finish.

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  • 4 cloves garlic
  • 2 medium yellow onions
  • 3 carrots
  • 2 medium sweet potatoes
  • 1 bunch rainbow Swiss chard
  • 2 tablespoons olive oil
  • 8 cups vegetable stock (or, 6 cups broth plus 2 cups water)
  • 1 1/2 cups brown lentils
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Kosher salt
  • Fresh ground pepper
  • White wine (optional)
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