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Lentil and Macaroni Soup With Swiss Chard

Lentil and Macaroni Soup With Swiss Chard
Photo by Deb Lindsey for The Washington Post


This comforting  soup is flecked with Swiss chard, tomato and whole-wheat elbow pasta and seasoned with a deeply flavorful but mellow mix of Middle Eastern spices. This Lentil and Macaroni Soup with Swiss Chard is a one-pot wonder that is easy to make on a weekend so you have a nourishing meal to reheat during the week.

Make Ahead: The soup thickens upon standing, so add a little more broth or water when you reheat it. It can be frozen, without the pasta, for up to 3 months.


Lentil and Macaroni Soup With Swiss Chard



2 tablespoons olive oil
1 large onion, chopped (about 1 1/2 cups)
1/2 bunch Swiss chard (6 ounces) leaves and stems separated, chopped
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon crushed red pepper flake
1 1/4 cups brown or green lentils, picked over thoroughly and rinsed
8 cups no-salt-added chicken broth (may substitute vegetable broth)
One 28-ounce can no-salt-added whole peeled tomatoes, plus their juices
1 bay leaf
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 cup dried whole-wheat elbow macaroni



Heat the oil in a large pot over medium heat. Once the oil shimmers, stir in the onion and cook for about 5 minutes, until softened. Add the chopped chard stems, the garlic, cumin, coriander and crushed red pepper flakes; cook, stirring, for 1 minute, then add the lentils and the broth.

Add the tomatoes, one at a time, crushing them with your hands over the pot, plus any juice that’s remaining in the can. Add the bay leaf, salt and pepper; once the mixture is bubbling at the edges, reduce the heat to medium-low, partially cover and cook for 25 to 35 minutes, until the lentils are tender; check the tomatoes during this time and break them down further with a spoon.

Increase the heat to medium-high; stir in the macaroni. Once the liquids come to a boil, reduce the heat to medium-low, partially cover and cook for about 10 minutes, at which point the pasta should be nearly done.

Discard the bay leaf, then stir in the Swiss chard leaves. Cook for 5 minutes, then taste and season with more salt and/or pepper, as needed.



Makes 6 servings

Serving size: 2 Cups


Per serving: Calories 290; Total Fat 6g; (Sat Fat 1g); Protein 14g; Carb 45g; Fiber 10g; Cholesterol 0mg; Sodium 370mg; Total Sugar 11g (Including 0 g added sugars)

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