1 Tablespoon vegetable oil
1 onion, chopped
2 carrots, washed and chopped
1 celery stalk, washed and chopped
1 cup mushrooms, washed and sliced
1 cup dried lentils, rinsed
8 cups low-sodium chicken or vegetable broth
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 bunch Swiss chard leaves or 4 cups of spinach, chopped
Salt and pepper to taste
Lentil, Mushroom, and Swiss Chard Soup
Servings: 6
Ingredients:
Directions:
- In a large pot over medium heat, cook oil, onion, carrots, celery, and mushrooms for 5 minutes.
- Stir in lentils, broth, and spices.
- Cover the pot and reduce heat to low.
- Cook for 20-30 minutes until lentils are tender.
- Stir in chopped Swiss chard or spinach and cook for 5 minutes.
- Divide soup into bowls and serve with whole grain bread, if desired.
Notes & Tips:
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Lentil, Mushroom, and Swiss Chard Soup
Servings: 6
Ingredients:
1 Tablespoon vegetable oil
1 onion, chopped
2 carrots, washed and chopped
1 celery stalk, washed and chopped
1 cup mushrooms, washed and sliced
1 cup dried lentils, rinsed
8 cups low-sodium chicken or vegetable broth
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 bunch Swiss chard leaves or 4 cups of spinach, chopped
Salt and pepper to taste
Directions:
- In a large pot over medium heat, cook oil, onion, carrots, celery, and mushrooms for 5 minutes.
- Stir in lentils, broth, and spices.
- Cover the pot and reduce heat to low.
- Cook for 20-30 minutes until lentils are tender.
- Stir in chopped Swiss chard or spinach and cook for 5 minutes.
- Divide soup into bowls and serve with whole grain bread, if desired.
Notes & Tips:
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 210 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 170mg | 7% | |
| Total Carbohydrate 32g | 12% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 16g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 51mg | 4% | |
| Iron 3mg | 15% | |
| Potassium 769mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.