Description
This Italian Lentil Soup is a symphony of earthy lentils, fresh vegetables, and aromatic herbs, simmered to perfection.
Ingredients
Scale
- 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