Italian Lentil Soup Recipe

Picture a steaming bowl of Italian Lentil Soup, where earthy lentils, vibrant vegetables, and fragrant herbs meld into a comforting embrace.

There’s something magical about how simple ingredients transform into a hearty, nourishing dish, perfect for a cozy evening.

With just a few steps, you’ll create a meal that’s both satisfying and heartwarming.

Let’s bring this delightful soup to life and savor every spoonful together.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 knife
• 1 cutting board
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 1/2 cups lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 3 cups spinach, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Cook & Prep Time

To efficiently manage your time while preparing and cooking Italian Lentil Soup, follow this timeline:

Timeline for Italian Lentil Soup Preparation:

1. Reading & Preparation (5 minutes):
   • Read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
2. Prep Work (10 minutes):
   • Dice 1 onion, 2 carrots, and 2 celery stalks.
   • Mince 3 cloves of garlic.
   • Rinse 1 1/2 cups of lentils.
   • Chop 3 cups of spinach and 2 tablespoons of fresh parsley.
   • Measure the remaining ingredients.
3. Cooking (45 minutes):
   • 0-5 minutes: Heat 2 tablespoons of olive oil in a large pot over medium heat.
   • 5-10 minutes: Add diced onion, carrots, and celery. Sauté until softened.
   • 10-11 minutes: Stir in minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried thyme. Cook until fragrant.
   • 11-15 minutes: Add rinsed lentils, 6 cups vegetable broth, and 1 can (14 ounces) diced tomatoes. Bring to a boil.
   • 15-45 minutes: Reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
   • 45-50 minutes: Stir in chopped spinach and cook for an additional 5 minutes.
4. Final Touches (5 minutes):
   • Remove from heat and stir in 2 tablespoons of fresh parsley and 1 tablespoon of lemon juice.
   • Let the soup rest for 5 minutes before serving.

This timeline guarantees that you efficiently manage your time while preparing this delicious Italian Lentil Soup, allowing you to enjoy the process and the final dish.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion, carrots, and celery, and sauté for 5 minutes until softened.

Stir in minced garlic, salt, pepper, oregano, and thyme, cooking for 1 minute until fragrant.

Add lentils, vegetable broth, and diced tomatoes, and bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.

Stir in chopped spinach and cook for an additional 5 minutes.

Remove from heat and stir in fresh parsley and lemon juice.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
• Parmesan Cheese: Sprinkle on top for an extra touch of savory richness.
• Mixed Green Salad: A light and revitalizing side to balance the hearty soup.
• Grilled Sausages: Serve alongside for added protein and a more filling meal.
• Red Wine: Pair with a glass of Chianti to complement the Italian flavors.

Storage

To store Italian Lentil Soup, let it cool completely.

Then transfer to airtight containers.

Refrigerate for up to 4 days.

Freeze for up to 3 months for longer storage.

Freezing

To freeze Italian lentil soup, let it cool completely.

Then transfer to airtight containers or freezer bags.

Leave space for expansion.

Label with the date.

Consume within 3 months for best quality.

Reheating

To reheat Italian Lentil Soup, warm it gently on the stove over low heat.

Stir occasionally.

Alternatively, microwave on medium power.

Stir every minute until heated through.

Avoid boiling.

Final Thoughts

This Italian Lentil Soup is a comforting and nutritious meal, perfect for any time of year.

The combination of vegetables, herbs, and lentils creates a hearty and flavorful dish that’s both satisfying and healthy.

Remember to adjust the seasoning to your preference and enjoy the soup fresh or as leftovers.

It pairs well with crusty bread or a side salad. Consider making extra to freeze for a quick meal on a busy day.

Enjoy the rich flavors and warmth this soup brings to your table.

Frequently Asked Questions

Can I Use Canned Lentils Instead of Dried Lentils?

Yes, you can substitute canned lentils for dried ones. Use two 15-ounce cans, drained and rinsed. Reduce cooking time to 10-15 minutes, allowing flavors to meld. Adjust the broth amount to maintain desired soup consistency.

What Can I Substitute for Vegetable Broth?

You can substitute vegetable broth with 6 cups of water mixed with 1 tablespoon of soy sauce or miso paste for umami depth. Alternatively, use a chicken broth if you’re not adhering to a vegetarian diet.

How Can I Make the Soup Spicier?

To spice up your soup, add 1/2 teaspoon of red pepper flakes or 1 diced jalapeño when sautéing the aromatics. You can also include 1/4 teaspoon of cayenne pepper for an extra kick during simmering.

Is This Soup Suitable for a Gluten-Free Diet?

Yes, this soup is suitable for a gluten-free diet. Confirm your vegetable broth and canned tomatoes are certified gluten-free. Follow the recipe’s precise measurements, and cooking techniques to maintain the soup’s integrity while staying gluten-free.

Can I Add Meat to This Soup for Extra Protein?

Yes, you can add meat for extra protein. Brown 1 pound of ground turkey or sausage in the pot before adding vegetables. Remove excess fat, then proceed with the recipe. Adjust seasoning to complement the meat.

Italian Lentil Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr

Course Main

Cuisine Italian

Servings 6 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 clove garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 1/2 cup lentils rinsed
• 6 cup vegetable broth
• 1 can diced tomatoes 14 ounces
• 3 cup spinach chopped
• 2 tablespoon fresh parsley chopped
• 1 tablespoon lemon juice

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onion, carrots, and celery, and sauté for 5 minutes until softened.
• Stir in minced garlic, salt, pepper, oregano, and thyme, cooking for 1 minute until fragrant.
• Add lentils, vegetable broth, and diced tomatoes, and bring to a boil.
• Reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
• Stir in chopped spinach and cook for an additional 5 minutes.
• Remove from heat and stir in fresh parsley and lemon juice.
• Let the soup rest for 5 minutes before serving.

Notes

For the best flavor, use fresh herbs whenever possible, and adjust the seasoning to your taste. If you prefer a thicker soup, you can blend a portion of it and then return it to the pot. This soup also freezes well, so consider making a double batch to enjoy later.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.