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–+ servings
hearty italian lentil soup

Italian Lentil Soup

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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Italian
Servings 6 servings

Equipment

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

Ingredients
  

  • 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.
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