Skip to Content

Spicy Lentil and Swiss Chard Soup Recipe


  • Olive Oil, 1 Tsp
  • 1 Large Red Onion, diced
  • 4 Cloves Garlic, minced
  • Curry powder, 5 Tsp
  • Cayenne Pepper, 1/4 Tsp
  • Vegetable Broth, 4 Cups
  • 1 Bunch Swiss Chard, 1-lb, Tough stalks removed, coarsely chopped
  • Dried Red Lentils, 2 Cups
  • 1 15 oz Can Chickpeas, rinsed and drained
  • Salt, 3/4 Tsp
  • Thick Greek Yogurt, 6 Tbsp, thinned with water, 2 Tbsp
  • 1 Lime, cut into wedges or slices

Nutritional Info

  • Serving Size: 8
  • Calories: 150
  • Carbs: 26.3 g
  • Fat: 1.5 g
  • Protein: 9.4 g
  • Sodium: 503.6 mg
  • Sugar: 1 g


Heat oil in large, heavy saucepan over medium heat. Add onion and garlic and cook, stirring frequently, until the onion is lightly golden, about 5 minutes. Stir in curry powder, salt, and cayenne pepper.

Add 4 cups broth and chard; increase heat and bring to a boil, stirring until chard is wilted. Stir in lentils and chickpeas.

Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chickpeas are tender.

Remove from heat. Using a hand blender, puree the soup until it is mostly creamy. (Another option is to puree half the soup [about 4 cups] in a blender or food processor; return puree to pot).

Divide soup among 6 bowls.

Drizzle about 1 Tbsp thinned yogurt over each serving. Garnish with a lime wedge.

Kindly Submitted by “The Picky Eater”

Spicy Lentil and Swiss Chard Soup 

Return to Suggested Recipes for Post Bariatric Surgery - Phase 4: Stabilization Diet