Warm, Hearty, and Packed with Flavor
Hello, my kitchen comrades! There’s something magical about a big bowl of soup that comforts your soul and fills your home with enticing aromas. This Italian Lentil Soup is a symphony of earthy lentils, fresh vegetables, and aromatic herbs, simmered to perfection. It’s as nourishing as it is delicious—a recipe that’s stood the test of time for good reason.
Why You’ll Love This Recipe
This soup is a true one-pot wonder. It’s hearty without being heavy, bursting with robust flavors thanks to a touch of garlic, tomatoes, and a medley of Italian herbs. Whether you’re craving a wholesome meal or prepping for a week’s worth of cozy lunches, this Italian Lentil Soup is the perfect choice.
A Little Story of Love and Soup
The first time I made this soup, it was a chilly Sunday evening, and my family was craving something warm and comforting. As the lentils simmered, the kitchen filled with the aroma of garlic, rosemary, and thyme, making us all impatient for dinner. By the time we sat down to eat, the soup was met with a chorus of “Mmm”s. Now, it’s a regular part of our winter meal rotation—a dish that always brings us together, one steaming bowl at a time.
Why This Italian Lentil Soup?
Selling Points:
- Wholesome and Healthy: Packed with fiber, protein, and vitamins from lentils and veggies.
- Simple Ingredients: Most items are pantry staples, making this an easy go-to recipe.
- Versatile: Perfect as a main dish or a starter. Add crusty bread, and it’s a meal!
- Make-Ahead Friendly: Tastes even better the next day.
Cuisine
Italian
Tips for Success
- Rinse lentils well to remove any debris.
- For a thicker soup, blend a portion with an immersion blender.
- Add a squeeze of lemon juice before serving for a bright, fresh flavor.
Substitutions and Variations
- Swap lentils for chickpeas or white beans for a twist.
- Use chicken broth instead of vegetable broth for a non-vegetarian version.
- Add diced potatoes or pasta for an even heartier soup.
Make a Healthier Version
- Use low-sodium broth to reduce salt.
- Skip the Parmesan or use a dairy-free alternative for a vegan version.
- Add more greens like Swiss chard or arugula for an extra nutrient boost.
Closing
And there you have it! This Italian Lentil Soup is proof that simple ingredients can come together to create something truly magical. Whether it’s a chilly evening or just a craving for something wholesome, this soup has you covered. Don’t forget to share your thoughts or pair it with some homemade bread for the ultimate cozy meal.
Categories
Dinner, Lunch, Vegetarian, Healthy
Tags
#ItalianSoup #HealthyEats #ComfortFood #LentilSoup #VegetarianDelight
FAQs
1. Can I freeze Italian Lentil Soup?
Yes, let it cool completely, then freeze in airtight containers for up to 3 months.
2. Can I use red lentils instead of brown or green?
Red lentils will cook faster and result in a creamier soup. Adjust cooking time accordingly.
3. What pairs well with this soup?
Crusty bread, a simple side salad, or even a glass of red wine.
4. How long can I store leftovers?
Store in the refrigerator for up to 4 days.
5. Can I make this in a slow cooker?
Yes! Combine all ingredients except spinach/kale and cook on low for 6-8 hours. Add the greens in the last 30 minutes.
Enjoy this bowl of Italian warmth and goodness! 🍲
Print
Italian Lentil Soup
- Total Time: 1 hour 5 minutes
Description
This Italian Lentil Soup is a symphony of earthy lentils, fresh vegetables, and aromatic herbs, simmered to perfection.
Ingredients
- 3 tablespoon (¼ cup) extra virgin olive oil
- 1 medium brown/yellow onion – peeled and finely diced
- 1 large carrot – washed, finely diced
- 2 ribs celery – finely diced
- 3 cloves garlic – finely chopped
- 1 cup (200 g) dried brown lentils
- 400 g (14 oz) tin of crushed tomatoes
- 5 ½ cups (1.375 litres) vegetable stock
- 1 piece Parmesan rind – about 7 ½ cm/3 inches See Note 2
- ¼ teaspoon dried red chilli pepper flakes
- 1 ½ teaspoon dried basil
- 1 ½ teaspoon dried oregano
- 1 teaspoon fresh rosemary – finely chopped See Note 3
- Sea salt and freshly ground black pepper – to taste
To Serve:
- 2 tablespoon flat-leaf parsley – finely chopped
- extra virgin olive oil – a drizzle
- Parmesan cheese – freshly grated
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add Garlic and Herbs: Stir in garlic, oregano, basil, and thyme. Cook for 1 minute until fragrant.
- Add Lentils and Tomatoes: Mix in the lentils, diced tomatoes, and bay leaf.
- Pour in the Broth: Add the vegetable broth and bring to a boil. Reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils are tender.
- Add Greens: Stir in spinach or kale and let it wilt for 2-3 minutes.
- Season to Taste: Remove the bay leaf. Add salt and pepper to taste.
- Serve and Enjoy: Ladle the soup into bowls, garnish with parsley, and sprinkle with Parmesan cheese, if desired.
- Prep Time: 20
- Cook Time: 45
Nutrition
- Calories: 339
- Sugar: 10g
- Fat: 11g
- Carbohydrates: 47g
- Fiber: 18g
- Protein: 15g
