Print

Italian Lentil Soup Recipe

Print Recipe

★★★★★

4.8 from 96 reviews

A hearty and flavorful Italian Lentil Soup made with green lentils, fresh vegetables, and aromatic herbs. This comforting soup combines savory tomatoes, garlic, and Italian seasoning, finished with fresh spinach, parsley, and a splash of red wine vinegar for brightness. Perfect for a nourishing lunch or dinner and easily customizable to your taste.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 4 large garlic cloves, minced
  • 2 carrots, chopped
  • 1 celery rib, chopped
  • Kosher salt, to taste
  • Black pepper, to taste

Soup Ingredients

  • 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
  • 1 cup green lentils, rinsed (or brown lentils)

Finishing Ingredients

  • 2 cups baby spinach
  • 1 cup chopped parsley leaves
  • Splash of red wine vinegar
  • Freshly grated Parmesan cheese, for garnish (optional)

Instructions

  1. Sauté vegetables: Heat the extra-virgin olive oil over medium heat in a large pot. Add the finely chopped onion, minced garlic, chopped carrots, and celery. Season with kosher salt and black pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, approximately 5-7 minutes.
  2. Add tomatoes and broth: Pour in the canned whole tomatoes with their juices, breaking them up slightly with a spoon. Add the vegetable broth, dried bay leaf, Italian seasoning, and red pepper flakes. Stir to combine.
  3. Cook lentils: Rinse the green lentils under cold water. Add the lentils to the pot and bring the mixture to a boil. Reduce heat to a simmer and cover. Cook until lentils are tender, about 30-35 minutes, stirring occasionally and adding more broth or water if necessary.
  4. Add greens and herbs: Once the lentils are cooked, stir in the baby spinach and chopped parsley. Cook for an additional 2-3 minutes until the spinach wilts.
  5. Finish and season: Remove the bay leaf. Add a splash of red wine vinegar to brighten the flavors. Taste and adjust seasoning with salt and black pepper as needed.
  6. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired. Serve warm with crusty bread or your preferred side.

Notes

  • You may substitute brown lentils if green lentils are not available.
  • Adjust red pepper flakes to control the heat level.
  • For a richer flavor, use homemade vegetable broth.
  • This soup stores well refrigerated for up to 4 days and can be frozen for up to 3 months.
  • For a vegan option, omit the Parmesan cheese garnish or use a vegan alternative.

Keywords: Italian Lentil Soup, Lentil Soup, Vegetarian Soup, Healthy Soup, Comfort Food, Italian Cuisine

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