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