Italian Lentil Soup
A hearty and flavorful Italian lentil soup made with red lentils, vegetables, and aromatic herbs. This vegetarian dish is rich in protein and fiber, perfect for a comforting meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 cup red lentils, rinsed
- 1 can diced tomatoes, undrained 14.5 oz
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes optional
- salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
- Add the rinsed red lentils, diced tomatoes (with juice), vegetable broth, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir well.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until lentils are tender.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.