Lentil, Mushroom, and Swiss Chard Soup



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

  1. In a large pot over medium heat, cook onion, carrots, celery, and mushrooms for 5 minutes.
  2. Stir in lentils, broth, and spices.
  3. Cover the pot and reduce heat to low.
  4. Cook for 20-30 minutes until lentils are tender.
  5. Stir in chopped Swiss chard or spinach and cook for 5 minutes.
  6. Divide soup into bowls and serve with whole grain bread, if desired.

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