Nonna's Italian Lentil Soup
Nonna's Italian Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- pinch red pepper flakes, optional
- 1 can crushed tomatoes, 28 ounce
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 bay leaf
- to taste salt
- to taste pepper
- as needed fresh parsley, for garnish, optional
- as needed crusty bread, for serving, optional
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, diced carrots, and diced celery stalks. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 7 min
- 2
Add the minced garlic, dried oregano, dried thyme, and a pinch of red pepper flakes (if using) to the pot. Sauté for 1 minute more, stirring constantly, until the garlic is fragrant.
⏱️ 1 min
- 3
Pour in the 28-ounce can of crushed tomatoes, the 1 cup of rinsed brown or green lentils, 6 cups of vegetable broth, and the bay leaf. Stir all the ingredients together to combine.
⏱️ 2 min
- 4
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
⏱️ 25 min
- 5
Carefully remove and discard the bay leaf from the soup. Season the soup with salt and pepper to taste, adjusting as needed.
⏱️ 2 min
- 6
Ladle the hot Nonna's Italian Lentil Soup into individual bowls. Garnish with fresh parsley, if desired, and serve immediately with crusty bread on the side (optional).
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Nonna's Italian Lentil Soup
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- pinch red pepper flakes, optional
- 1 can crushed tomatoes, 28 ounce
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 bay leaf
- to taste salt
- to taste pepper
- as needed fresh parsley, for garnish, optional
- as needed crusty bread, for serving, optional
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, diced carrots, and diced celery stalks. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 7 min - 2
Add the minced garlic, dried oregano, dried thyme, and a pinch of red pepper flakes (if using) to the pot. Sauté for 1 minute more, stirring constantly, until the garlic is fragrant.
⏱️ 1 min - 3
Pour in the 28-ounce can of crushed tomatoes, the 1 cup of rinsed brown or green lentils, 6 cups of vegetable broth, and the bay leaf. Stir all the ingredients together to combine.
⏱️ 2 min - 4
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
⏱️ 25 min - 5
Carefully remove and discard the bay leaf from the soup. Season the soup with salt and pepper to taste, adjusting as needed.
⏱️ 2 min - 6
Ladle the hot Nonna's Italian Lentil Soup into individual bowls. Garnish with fresh parsley, if desired, and serve immediately with crusty bread on the side (optional).
⏱️ 3 min