Go Back
+ servings


Course Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 -10
Calories 222 kcal
Author Jeanette


  • 1 tablespoon extra olive oil
  • 1 leek white and tender green parts only, washed thoroughly, chopped
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 1 cup French green lentils picked over and rinsed
  • 1/2 cup quick-cooking farro or barley
  • 1 1/2 teaspoons Herbes de Provence (a mix of rosemary thyme, oregano, basil, lavender, tarragon, savory, fennel)
  • 15 ounces can diced tomatoes
  • 9-10 cups low sodium vegetable stock or chicken stock
  • 1 bunch rainbow swiss chard washed and thinly sliced
  • sea salt and black pepper to taste
  • minced parsley or basil chiffonade for garnish, optional


  1. Saute leeks, onion, carrots and celery in olive oil until slightly soft, about 3-5 minutes.
  2. Add lentils, farro, Herbes de Provence, tomatoes and vegetable stock. Bring to a boil, then lower heat and simmer, covered, about 1 hour, until lentils are tender. Add more broth or water as needed. Stir in swiss chard and cook until just tender, about 3-4 minutes. Season with salt and pepper.
  3. Garnish with minced parsley or basil chiffonade, if desired.

Recipe Notes

For extra protein, top with a dollop of Greek yogurt.
For a gluten-free version, use brown rice instead of farro or barley.
If you want to make a pureed soup, puree the soup before adding the chard. Serve with a dollop of Kale Basil Pesto (or use a combination of kale, Swiss chard and basil).

2 Freestyle Points per serving

Nutrition Facts
Amount Per Serving
Calories 222 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 259mg11%
Potassium 849mg24%
Carbohydrates 35g12%
Fiber 11g46%
Sugar 4g4%
Protein 14g28%
Vitamin A 5145IU103%
Vitamin C 20.8mg25%
Calcium 82mg8%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.