Description
This Italian Lentil Soup is a hearty, nutritious, and comforting dish perfect for any season. Featuring tender lentils simmered with aromatic vegetables, herbs, and tomatoes in a rich vegetable broth, it’s both satisfying and wholesome. Optional additions like fresh greens and lemon juice brighten the flavors, while grated Parmesan provides a delicious finishing touch. Ideal as a wholesome lunch or dinner, this soup is easy to prepare and packed with protein, fiber, and vibrant Italian flavors.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can (14 oz) diced tomatoes with juices
- 1 cup dried lentils, rinsed and drained (green or brown)
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups fresh spinach or kale, chopped (optional)
- Juice of 1 lemon (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat Olive Oil: In a large pot, heat 1 tablespoon of olive oil over medium heat to prepare for sautéing the vegetables.
- Add Aromatics: Add the diced onion, carrots, and celery to the pot. Sauté them for about 5-7 minutes until they soften and become fragrant.
- Add Garlic and Herbs: Stir in minced garlic, dried thyme, and dried oregano. Cook for 1-2 minutes more to release the aroma of the herbs and garlic.
- Incorporate Lentils: Add the rinsed lentils to the pot and stir to mix them with the sautéed vegetables.
- Add Tomatoes: Pour in the canned diced tomatoes along with their juices and stir to combine all the ingredients evenly.
- Pour in Broth: Add 6 cups of vegetable broth which will serve as the base for the soup.
- Add Bay Leaf: Toss in the bay leaf and season with salt and pepper according to your taste preferences.
- Bring to a Boil: Increase the heat to bring the soup to a rolling boil, ensuring all ingredients begin cooking evenly.
- Reduce Heat: Lower the heat to a simmer and cook the soup uncovered for 30-35 minutes, or until the lentils are tender.
- Add Greens: During the last 5 minutes of cooking, stir in chopped fresh spinach or kale if using, allowing them to wilt and blend with the soup.
- Adjust Seasoning: Taste the soup and adjust seasoning by adding more salt, pepper, or lemon juice to brighten the flavors if desired.
- Serve: Ladle the soup into bowls and top each serving with grated Parmesan cheese if you like a cheesy finish.
- Enjoy: Serve warm with crusty bread on the side for a soul-warming, nutritious meal.
Notes
- Green or brown lentils work best as they hold their shape well during cooking.
- To make this soup vegan, omit the Parmesan cheese or use a vegan cheese substitute.
- For a thicker soup, you can partially mash some lentils before serving.
- Fresh herbs like parsley or basil can be added for extra freshness.
- Given the use of vegetable broth and no meat, this soup suits vegan and vegetarian diets.
- Adjust the consistency by adding more broth or water if the soup becomes too thick.
