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Italian Lentil Soup

Italian Lentil Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 1/2 cups dried brown lentils
  • 1 (14.5 oz) can diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 (2-inch) Parmesan rind, optional
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp red wine vinegar, optional
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and a pinch of salt. Cook for 6-8 minutes until softened.
  2. Stir in garlic and tomato paste. Cook for 1 minute, stirring constantly.
  3. Add lentils, diced tomatoes with their juices, broth, bay leaf, rosemary, Parmesan rind, salt, and pepper. Bring to a boil, then reduce heat to low. Cover partially and simmer for 25-30 minutes, until lentils are tender.
  4. Remove bay leaf, rosemary stem, and rind. Stir in vinegar if using. Taste and adjust seasoning. Serve with parsley, grated Parmesan, and a drizzle of olive oil.

Notes

For a thicker soup, mash some lentils against the side of the pot before serving. The Parmesan rind is optional but adds rich, savory depth. Leftovers will thicken as they sit; add a splash of broth when reheating.