Looking for a delicious and hearty soup that’s perfect for any occasion? Look no further than this Italian Lentil Soup! Packed with flavor and easy to make, this recipe is a must-try for soup lovers everywhere.
Why You’ll Love This Recipe?
- Great flavors: The combination of veggies, herbs, and lentils creates a rich and satisfying taste.
- Quick prep time: With simple ingredients and easy steps, you can have this soup on the table in no time.
- Perfect for meal prep: This soup tastes even better the next day, making it ideal for meal prepping and enjoying throughout the week.
Ingredient Notes:
- Extra-virgin olive oil: Adds a rich and fruity flavor to the soup.
- Yellow onion, garlic, carrots, celery: These aromatic vegetables create a flavorful base for the soup.
- Canned whole tomatoes: Use San Marzano tomatoes for the best taste.
- Vegetable broth, dried bay leaf, Italian seasoning, red pepper flakes: These seasonings add depth and warmth to the soup.
- Green lentils: Rinsed and ready to go, these lentils provide protein and fiber.
- Baby spinach, parsley, red wine vinegar: Bright and fresh ingredients to finish off the soup.
- Parmesan cheese: Optional for garnish, but adds a creamy and salty touch.
Step-by-Step Instructions:
- In a large pot, heat olive oil and sauté onion, garlic, carrots, and celery until softened.
- Season with salt, pepper, Italian seasoning, and red pepper flakes.
- Add tomatoes, broth, bay leaf, and lentils. Simmer until lentils are tender.
- Stir in spinach, parsley, and a splash of red wine vinegar.
- Serve hot with a sprinkle of Parmesan cheese.
Helpful Tips:
- For a thicker soup, blend half of it before adding spinach.
- Add a squeeze of lemon juice for a bright acidity.
- Swap spinach for kale or Swiss chard for a different flavor.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use high-quality olive oil for the best flavor.
- Let the soup sit for a few hours before serving to let the flavors meld.
- Adjust the seasonings to taste, adding more salt or herbs as needed.
Serving Suggestions:
Pair this soup with crusty bread for dipping or a side salad for a complete meal. A glass of red wine or a light beer complements the earthy flavors of the soup.
Storage and Reheating Tips:
To reheat, simply heat gently on the stove, adding a splash of water if needed to loosen the soup. Store any leftovers in the freezer for up to 3 months.
Frequently Asked Questions:
- Can I use dried herbs instead of fresh? Yes, dried herbs can be substituted, but use half the amount.
- Can I use other types of lentils? Yes, brown or French green lentils can be used as well.
- Can I omit the Parmesan cheese? Of course, the soup is delicious without it too.
Conclusion:
Warm, comforting, and full of flavor, this Italian Lentil Soup is sure to become a favorite in your household. Give it a try and let us know how it turns out! Enjoy!
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Italian Lentil Soup
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty Italian lentil soup is packed with nutritious vegetables and flavorful herbs. It’s a comforting and satisfying dish perfect for a cozy night in.
Ingredients
Scale
- 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 (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
- 2 cups baby spinach
- 1 cup chopped parsley leaves
- Splash red wine vinegar
- Freshly grated parmesan cheese, for garnish (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large pot, add onion, garlic, carrots, celery, salt, and pepper. Cook until vegetables soften.
- Add Tomatoes and Broth: Stir in tomatoes, broth, bay leaf, Italian seasoning, and red pepper flakes. Bring to a simmer.
- Cook Lentils: Add lentils, cover, and simmer until tender, about 25-30 minutes.
- Finish Soup: Stir in spinach, parsley, and vinegar. Season with salt and pepper to taste.
- Serve: Ladle soup into bowls and top with parmesan cheese if desired.
Notes
- You can adjust the spice level by adding more or less red pepper flakes.
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg