Lentil soup with chard (Fakes me seskoula) from The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece by Diane Kochilas

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Notes about this recipe

  • joel_8taluw on March 19, 2026

    Have been makign this soup for decades and it is our hands down favorite lentil soup. Recommend using brown Spanish Pardina lentils. If you do you, when you navigate the optional range of water to add, veer toward the middle to higher end as these lentils tend to need 4-1 ratio of water to cook completely ratther than 3-1 ratio of others. Also recommend adding up to 1 1/2 lbs chard rather than just 1. Cook for a minimum of an hour once lentils and greens added, as the soup starts to combine well in last 10-15 minutes and can benefit from even more time. As it thickens be careful to stir occasionaly and monitor the heat to avoid the danger of burning. It freezes well so we often double the batch.

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