Directions:
- Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
- Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned.
- Stir onion mixture into lentil mixture. Discard bay leaves and parsley.
- Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat.
- Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.95 Kcal (1197 kJ) | ||
| Calories from fat | 44.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 8% | |
|---|---|---|---|
| Cholesterol | 12.17mg | 4% | |
| Sodium | 714.47mg | 30% | |
| Potassium | 762.78mg | 16% | |
| Total Carbs | 44.57g | 15% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 19.74g | 79% | |
| Protein | 16.24g | 32% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.8mg | 27% | |
| Calcium | 116.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 57.29 Kcal (240 kJ) | ||
| Calories from fat | 8.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 8% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 4% | |
| Sodium | 143.15mg | 30% | |
| Potassium | 152.83mg | 16% | |
| Total Carbs | 8.93g | 15% | |
| Sugars | 1.25g | 25% | |
| Dietary Fiber | 3.96g | 79% | |
| Protein | 3.25g | 32% | |
| Vitamin C | 2.2mg | 18% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1mg | 27% | |
| Calcium | 23.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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