Hearty Italian Lentil Soup
Hearty Italian Lentil Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried green or brown lentils, rinsed
- 1 can diced tomatoes, 14.5 ounces, undrained
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons Parmesan cheese, grated, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min
- 2
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the rinsed lentils, diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, dried thyme, and bay leaf to the pot. Stir to combine.
⏱️ 3 min
- 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
⏱️ 35 min
- 6
Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
⏱️ 1 min
- 7
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Italian Lentil Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried green or brown lentils, rinsed
- 1 can diced tomatoes, 14.5 ounces, undrained
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- 2 tablespoons Parmesan cheese, grated, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
⏱️ 2 min - 2
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed lentils, diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, dried thyme, and bay leaf to the pot. Stir to combine.
⏱️ 3 min - 5
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
⏱️ 35 min - 6
Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
⏱️ 1 min - 7
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired, before serving.
⏱️ 1 min