Life After Bariatric Surgery Group Recipe of the Month – May 2022

Lemony Lentil and Chard Soup

Serves 12


3 tablespoons extra-virgin olive oil, plus more for serving

1 large onion, diced

1 bunch chard

4 cloves garlic, finely chopped

1 tablespoon ground cumin

½ teaspoon Aleppo pepper, plus more for serving

8 cups water

1-pound red lentils, picked over and rinsed

1 ½ teaspoons salt

½ cup lemon juice (from 3-4 lemons)

Ground pepper to taste



  1. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until golden, 8 to 12 minutes.
  2. Meanwhile, separate chard greens from stems. Thinly slice the stems; chop the greens.
  3. Add garlic, cumin and Aleppo to the pot; cook until fragrant, about 30 seconds. Add water, lentils and the chard stems; bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until the lentils are falling apart, about 20 minutes. Stir in the chard leaves and cook until tender, about 5 minutes. Stir in salt, lemon juice and pepper before serving. Garnish with more oil and Aleppo, if desired.

To make ahead: Refrigerate for up to three days or freeze for up the three months.

Nutrition per serving: (3/4 cup): Calories: 183; Fat 5g; Carbohydrates 26g: Protein 11g; Sodium 342mg.

Adapted from: . April 2022. Carolyn Malcoun

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