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If you love a hearty, nourishing soup that’s simple to make and full of flavor, this lentil and Swiss chard soup is a great one to keep on repeat.
It’s the kind of recipe that comes together with pantry staples, a handful of fresh greens, and very little fuss—yet tastes like something you spent much longer making.
Why You’ll Love This Soup
- Hearty, satisfying, and packed with plant-based protein
- Light but filling (just 1 WW Point per serving)
- Budget-friendly and pantry-driven
- Perfect for meal prep
- Easy to customize with what you have on hand
Ingredients & Substitutions
- Olive oil – Adds a little richness and helps build flavor. Use whatever oil you prefer.
- Onion, chopped – The flavor base of the soup. Shallots or leeks work nicely too.
- Garlic, minced – Adds depth and warmth. While fresh is best, garlic powder works in a pinch.
- Dried brown lentils, rinsed – The hearty, protein-rich backbone. You could substitute green lentils. Red lentils will break down more and create a softer, thicker soup.
- Reduced-sodium vegetable broth (affiliate link) – Keeps the soup light while adding flavor. Chicken broth if will work if you are not keeping this vegetarian.
- Swiss chard, thinly sliced – Adds color, nutrients, and a slightly earthy flavor. Kale, spinach, or escarole are all good substitutes.
- Salt & pepper – To taste.
- Red wine vinegar – Brightens and balances the flavors at the end. Lemon juice or apple cider vinegar will also work.
Calories and WW Points
According to my calculations, each generous 1-1/2 cups serving has 216 calories and 1 WW Point.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
How to Make Lentil & Swiss Chard Soup
Step 1: Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
Step 2: Stir in lentils and broth. Bring to a boil, then reduce heat, cover, and simmer until lentils are tender, about 40–45 minutes.
Step 3: Add Swiss chard, salt, and pepper. Cook until greens are wilted, about 5 minutes.
Step 4: Stir in red wine vinegar. Taste and adjust seasoning as needed.
Tips & Easy Variations
- Add diced tomatoes for extra flavor and color
- Stir in leftover cooked grains or polenta to thicken the soup
- Spice it up with a pinch of red pepper flakes
- Finish with a sprinkle of Parmesan (adjust Points as needed)
Serving Suggestions
- Serve with crusty whole grain bread
- Pair with a simple green salad
- Enjoy as a light lunch or cozy dinner
Make-Ahead & Storage
This soup stores beautifully and tastes even better the next day. Keep leftovers in the refrigerator for up to 4 days, or freeze for longer storage.
Final Thoughts
This is one of those simple, dependable soups that proves healthy eating doesn’t have to be complicated. It’s hearty, flavorful, and easy to adapt—perfect for busy days when you still want something nourishing and satisfying.
If you’ve made this low fat Lentil Soup with Swiss Chard, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Lentil & Swiss Chard Soup (Healthy, WW-Friendly)
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, peeled and roughly chopped
- 1 garlic clove, minced
- 1 cup dried brown lentils, picked over, rinsed and drained
- 4 cups reduced-sodium vegetable broth (affiliate link)
- 2 cups lightly packed thinly sliced swiss chard leaves
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2-3 teaspoons red wine vinegar, or to taste
Instructions
- Place a large saucepan over medium heat and add the oil. Add the onion and garlic and cook, stirring often, until the onion is softened, about 5 minutes.
- Add the lentils and vegetable broth and bring to a boil. Lower the heat and cover the pot, allowing the mixture to simmer gently until the lentils are tender, about 45 minutes.
- Stir in the chard, salt and pepper, and cook, stirring occasionally, until the chard is wilted, about 5 minutes.
- Stir in the vinegar.
- Taste and adjust the seasonings, adding more salt, pepper and/or vinegar as necessary.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) I added about 1 cup of leftover cooked polenta to this soup so it wouldn’t go to waste, which thickened it up quite a bit. You could also and 1-2 cups of diced tomatoes along with the lentils and broth, for more color and flavor if you wanted. Be sure to pick over your lentils and remove any stones. Every time I’m tempted to skip this step, I think back to a cooking class I took where the instructor explained she once found a small piece of metal in the lentils she was preparing for a catering event!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a fantastic soup – Swiss chard is great in soups. And I love how you stirred in some leftover polenta – I hate throwing food out to ;).
I can almost taste these lentils. It is the most comforting food for me. I usually add spinach /kale to the lentils.
The dish looks super super YUMM!
Oh man, you don’t have to tell me how delicious those lentils are, I’m picking up on the taste from here. Mmmmm!!
I adore lentils. Have just been working on a red lentil soup for my book (as the red ones cook more quickly), but this one is gorgeous. I’ll have to try it. Happy weekend!