Hey everyone, Anne here from Beyond the Bayou Blog. Today, I’m excited to share My Italian Lentil Soup recipe with you all. After years of working in restaurants, I’ve picked up quite a few tricks in the kitchen. This soup is one of my favorites – it’s warm, comforting, and packed with flavor.
I remember the first time I tried lentil soup in a small Italian restaurant. It was love at first spoonful! Since then, I’ve been working on my own version, tweaking it here and there until I got it just right. This recipe is the result of that journey.
What I love about this soup is how simple it is to make, yet how satisfying it is to eat. It’s perfect for those chilly evenings when you want something hearty but don’t feel like spending hours in the kitchen. Let’s get cooking!
Italian Lentil Soup Recipe
Equipment
- Large Pot
- Knife
- Wooden Spoon
- Measuring Cups
- Can Opener
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
- Black pepper
- 1 28-ounce can whole tomatoes (I like San Marzano)
- 5 cups vegetable broth
- 1 dried bay leaf
- 1 tablespoon Italian seasoning
- ½ to 1 teaspoon red pepper flakes
- 1 cup green lentils rinsed (or brown lentils)
- 2 cups baby spinach
- 1 cup chopped parsley leaves
- Splash red wine vinegar
- Freshly grated parmesan cheese for garnish (optional)
Instructions
- Heat 2 tbsp olive oil in a large pot over medium-high heat.
- Add onions, garlic, carrots, and celery. Season with salt and pepper. Sauté for 5 minutes.
- Add crushed tomatoes.
- Stir in broth, bay leaf, seasoning, red pepper flakes, and lentils. Season with salt and pepper.
- Bring to a boil, then simmer partially covered for 20-30 minutes until lentils are tender.
- Stir in spinach, parsley, and red wine vinegar. Adjust seasoning.
- Serve with olive oil and Parmesan cheese, if desired.
Nutrition
What To Serve With Italian Lentil Soup?
Variations You Must Try!
- Add a Protein: For a heartier soup, try adding Italian sausage, ground beef, or shredded chicken. These proteins complement the flavors and make the soup more filling.
- Incorporate Extra Veggies: Boost the nutritional value and flavor by adding bell peppers, fennel, green beans, potatoes, sweet potatoes, zucchini, or any other veggies you enjoy. They all blend well with the lentils and enhance the soup’s texture.
- Include Pasta: If you love a bit of pasta in your soup, add 1 cup of ditalini or another small pasta shape along with an extra 2 cups of broth about 10 minutes before the lentils are fully cooked. Adjust the seasonings to accommodate the additional broth.
- Adjust the Spice Level: Customize the heat by using more or less crushed red pepper flakes. Whether you prefer it spicier or milder, you can tweak it to your taste.
- Make It Vegan: To make this a vegan lentil soup, simply omit the Parmesan cheese. You can substitute with plant-based Parmesan or a sprinkling of nutritional yeast for a cheesy flavor without the dairy.