4 Serves
85 Mins
8 g
24 g
7 g
Prepare the vegetables by finely chopping the onion and garlic, and roughly chopping the Swiss chard leaves.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
948 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
120 µg / 400 µgCalcium
98 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
776 mg / 4,700 mgSodium
1058 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic to the pot and sauté until softened and fragrant.
Stir in the lentils and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat and simmer the soup for 40 minutes until the lentils are tender.
Stir in the Swiss chard and cook for an additional 10 minutes until wilted.
Season the soup with salt and black pepper to taste before serving hot.
Swiss Chard
Vegetable Broth
Olive Oil
Lentils
Salt
Black Pepper
Vitamin A
368 µg / 900 µgVitamin C
42 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
948 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
120 µg / 400 µgCalcium
98 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
776 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g7
g10
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Moroccan
VenezuelanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g.jpg)