Moroccan · Soup
Green Lentil and Chard Soup (Moroccan Style)
Whole green lentils that keep their shape, simmered with silverbeet, tomato and cumin into a thick, earthy pot. Moroccan cooks fold in ribbons of chard or wild greens at the end so they wilt but stay bright, and a hit of garlic-lemon dressing at the table wakes everything up.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 5
- Level
- Easy
Ingredients
- 250 g green or brown lentils, rinsed
- 1 large bunch Swiss chard, stalks diced, leaves shredded
- 1 onion, chopped
- 4 garlic cloves, crushed
- 2 tomatoes, grated
- 1 tsp cumin, 1 tsp paprika, 1/2 tsp ginger
- 4 tbsp olive oil, salt, black pepper
- 1 lemon, to finish
Method
- 1
Start the lentils
Soften the onion and chard stalks in oil for 6 minutes, add half the garlic, the cumin, paprika and ginger, then the tomato and cook 3 minutes.
- 2
Simmer
Add the lentils and 1.3 litres water. Simmer 30–35 minutes until the lentils are tender but still hold their shape.
- 3
Wilt the greens
Stir in the shredded chard leaves and cook 6–8 minutes until silky. Season with salt and pepper.
- 4
Garlic-lemon lift
Mash the remaining raw garlic with a little salt, lemon juice and olive oil, and stir a spoonful into each bowl at the table.
Chef's tips
- Do not salt the lentils until they have softened, or they can stay firm.
- Wild mallow or spinach both work if chard is out of season.
- The raw garlic-lemon finish is what separates this from a flat lentil soup.
Frequently asked questions
Can I use tinned lentils?
Yes — add them with the chard and simmer just 10 minutes, using stock or water for the broth.
Which greens are authentic?
Chard, spinach and wild mallow (khoubiza) are all used across Morocco depending on the season.