By Lindsay Mensch

As the warm weather comes to an end, comfort food becomes a must. This warm soup is perfect for fall, and it can use Bailey GREENhouse (or Student Organic Farm) thyme, oregano, and swiss chard.

This recipe can also be found here.


1 tablespoon olive oil (and more for serving)

1 medium onion, finely chopped

salt and pepper to taste

1 tablespoon tomato paste

1 teaspoon fresh or dried oregano

1 teaspoon fresh or dried thyme

1 cup of lentils, picked over and rinsed

5 cups of water or vegetable broth

1 can (14.5 oz) diced tomatoes, in juice

2 bunches (about 1.5 lbs) swiss chard, stalks cut crosswise into 1″ pieces, and leaves ripped into 2″ pieces

juice of 1/2 lemon

bread for serving (optional)


  1. In a large saucepan with a lid, heat olive oil over medium high heat. Add onion with a pinch of salt and stir until softened and lightly brown, about 3-5 minutes. Stir in tomato paste, oregano, and thyme.
  2. Add lentils, water or broth, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, slightly covered, for 20 minutes. Add chard stalks only and cook for about 5 minutes. Then add the swiss chard leaves and cook for about 15-20 minutes, until all the chard and lentils are tender. Season with salt and pepper.
  3. Stir in lemon juice and serve into bowls. If desired, drizzle with olive oil and serve with bread.

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