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Heart Filling Lentil soup with chard & garlicky sauce

I've always loved soup, even when I had no awareness at all around food.

I love how grounding, warming and satisfying a hot bowl of soup can be especially now that the weather is cooling down and our body naturally craves warmer food.

During fall time, it is intuitive for the body to ask for warm and grounding food couple days a week, especially on a cold day like today, to help with the transition from summer to winter and help the body cope with change.

If you like lentils, you are going to love this soup, so I made sure you have a big pot for the whole family and for some leftovers, because sometimes, leftovers are life savers!


Preparation time: 10 mins

Cooking time: 50 mins

Total time: 60 mins

Servings: 8 to 10 servings



For the soup:

  • 2 tbsp of avocado oil

  • 1 big leek, or 1 big yellow onion

  • 3 cloves of garlic

  • 3 cups of green lentils (or brown)

  • 10 cups of water

  • 1 tbsp of cumin

  • 1 tbsp of celtic sea salt or to taste

  • 2 bunches of chard

  • 1 bunch of cilantro

for the garlicky sauce:

  • Lemon zest of 1 lemon

  • Juice of 3 lemons

  • 8 cloves of garlic crushed in a mortar

  • 4 tbsp. of Olive oil or avocado oil

Garnish :

Cilantro leaves



One big pot

Wooden cutting board

Chef's knife


Lemon squeezer


Heat the avocado oil on medium heat until it starts shimmering, do not overheat the oil

Chop the leek or the onion in small dices and add to the oil.

Mix well until coated with the oil.

Sauté until translucent, adding a pinch of sea salt & stirring occasionally to prevent from burning.

Mince the garlic and add to the pot, saute for a minute.

Wash and drain the lentils.

Add the lentils to the pot and mix.

Add water and cumin and bring to a boil, uncovered.

When it starts boiling, reduce heat to low and let simmer for 40 mns.

In the meantime, wash the chard and cilantro and let them drain for minutes.

Chop the chard by gathering the leaves together, cutting lengthwise 3 to 4 times through the leaves, and then chopping into small chunks.

Prepare the cilantro by finely chopping with your knife, do not over chop, otherwise it will turn black.

Add chopped chard, cilantro and sea salt after the 45 mins are done, mix in the soup and let simmer for another 10 mns.

Now your soup is ready! Try it first but do not burn your tongue, ooops.

Add salt and cumin if needed.

Serve in a bowl.

Mix the garlicky sauce ingredients together in a small bow.

Add a tablespoon or two to your soup bowl with some fresh cilantro leaves,


I usually serve it with mashed potatoes or potato pie on the side.

Here is a guiding video for those of you like me who like visuals! It is far from being a professional video, but it's short and sweet and can be helpful.

Please let me know if you like it and if you remake this don’t forget to snap a picture, post it on Instagram and tag #nathaliesader, @nathaliesader, I will repost my favorites!

I love to read your comments too!

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