Italian Lentil Soup
A hearty and flavorful Italian lentil soup, perfect for a comforting meal. Packed with vegetables and protein, it's a healthy and delicious choice.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cup brown or green lentils rinsed and picked over
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.25 teaspoon red pepper flakes optional
- 6 cup vegetable broth
- 1 28 ounce can diced tomatoes undrained
- 0.5 cup parmesan cheese rind optional, for added flavor
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for another minute until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and the parmesan rind (if using) to the pot.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
- Remove and discard the parmesan rind. Season the soup with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Notes
This soup can be made ahead of time and reheats well. It thickens as it sits, so you may need to add a little extra broth or water when reheating.