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Italian Lentil Soup Recipe

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4.1 from 55 reviews

This hearty Italian Lentil Soup is a comforting and nutritious dish, featuring tender green lentils simmered with aromatic vegetables, tomatoes, and fragrant Italian herbs. Enhanced with fresh spinach and parsley, and finished with a splash of red wine vinegar and optional Parmesan cheese, this soup is perfect for a wholesome meal any day of the week.

Ingredients

Vegetables and Aromatics

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 4 large garlic cloves, minced
  • 2 carrots, chopped
  • 1 celery rib, chopped

Seasonings and Broth

  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 (28-ounce) can whole tomatoes (preferably San Marzano)
  • 5 cups vegetable broth
  • 1 dried bay leaf
  • 1 tablespoon Italian seasoning
  • 1/2 to 1 teaspoon red pepper flakes

Main Ingredients

  • 1 cup green lentils, rinsed (or brown lentils)
  • 2 cups baby spinach
  • 1 cup chopped parsley leaves

Finishing Touches

  • Splash of red wine vinegar
  • Freshly grated Parmesan cheese, for garnish (optional)

Instructions

  1. Sauté the aromatics: In a large Dutch oven, heat about 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the finely chopped onion, minced garlic, chopped carrots, and celery. Season generously with kosher salt and black pepper. Cook, stirring occasionally, until the vegetables are fragrant and somewhat tender, approximately 5 minutes.
  2. Simmer the soup: Add the whole canned tomatoes to the pot and use a potato masher or the back of a fork to lightly crush them. Stir in the vegetable broth, dried bay leaf, Italian seasoning, red pepper flakes, and rinsed green lentils. Season the mixture with an additional pinch of kosher salt and black pepper. Bring the soup to a boil, then reduce the heat to a simmer. Partly cover the Dutch oven, leaving a small opening to allow steam to escape, and let it simmer for 20 to 30 minutes until the lentils are tender but still intact.
  3. Finish and serve: Turn off the heat and stir in the baby spinach, chopped parsley, and a splash of red wine vinegar. Taste the soup and adjust seasoning with more vinegar, salt, or pepper as preferred. Ladle the soup into bowls and optionally garnish with a drizzle of olive oil and freshly grated Parmesan cheese.

Notes

  • San Marzano tomatoes are preferred for their sweeter, less acidic flavor, but any good quality canned whole tomatoes will work.
  • Adjust red pepper flakes according to your spice preference.
  • You can substitute brown lentils for green lentils; cooking time may vary slightly.
  • The soup can be made in advance and often tastes better the next day as flavors meld.
  • For a vegan version, omit Parmesan cheese or use a plant-based alternative.
  • Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.

Find it online: https://justsosavory.com/italian-lentil-soup-recipe/