Italian Lentil Soup Recipe
Lentils are a traditional part of an Italian New Year celebration: Their coin-like shape expanding as they cook is said to bring good fortune. But this hearty, healthy, veggie-packed lentil soup is useful well beyond your end-of-year menu!
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Calories: 161kcal
Servings: 6
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
Calories: 161kcal | Carbohydrates: 30.5g | Protein: 10g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 915mg | Potassium: 661mg | Fiber: 12.3g | Sugar: 5.9g | Vitamin A: 5754IU | Vitamin C: 27mg | Calcium: 91.7mg | Iron: 4.4mg