Italian Lentil Soup
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This Italian Lentil Soup isn’t just cozy and delicious—it’s a powerhouse of nutrition. Lentils are loaded with protein to keep you strong, fiber to keep you full, and important nutrients like iron and folate that support healthy aging. All that goodness, wrapped up in a warm, flavorful bowl that’s ready in under an hour.
Ingredients:
This soup keeps beautifully, so don’t be shy about making a double batch. Let it cool to room temperature, then store in airtight containers.
This recipe was sourced from The Mediterranean Dish. For more delicious dishes, browse through our forum here!
Image Source: The Mediterranean Dish
Ingredients:
- Extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 large garlic cloves, minced
- 2 carrots, chopped
- 1 celery rib, chopped
- Kosher salt and black pepper
- 1 (28-ounce) can whole tomatoes (San Marzano recommended)
- 5 cups vegetable broth
- 1 dried bay leaf
- 1 tablespoon Italian seasoning
- 1/2 to 1 teaspoon red pepper flakes
- 1 cup green or brown lentils, rinsed
- 2 cups baby spinach
- 1 cup chopped parsley leaves
- Splash of red wine vinegar
- Freshly grated Parmesan cheese, for garnish (optional)
- Sauté the vegetables: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add onion, garlic, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until fragrant and slightly softened, about 5 minutes.
- Simmer the soup: Add tomatoes and lightly crush them with a potato masher or fork. Stir in vegetable broth, bay leaf, Italian seasoning, red pepper flakes, and lentils. Season with another pinch of salt and pepper. Bring to a boil, then reduce heat, partially cover, and simmer 20–30 minutes, until lentils are tender but not mushy.
- Finish and serve: Remove from heat. Stir in spinach, parsley, and a splash of red wine vinegar. Taste and adjust seasoning. Ladle into bowls, drizzle with olive oil, and top with Parmesan cheese if desired.
This soup keeps beautifully, so don’t be shy about making a double batch. Let it cool to room temperature, then store in airtight containers.
- Refrigerate: Up to 4 days (add cheese only when reheating).
- Freeze: Up to 3 months. Leave a little room at the top of the container for expansion.
- Reheat: Thaw overnight in the fridge or gently warm on the stove over medium-low heat, stirring until steaming.
This recipe was sourced from The Mediterranean Dish. For more delicious dishes, browse through our forum here!
