Italian Lentil Soup Recipe

Lentil soup, or Zuppa di Lenticchie, is a hearty and nourishing Italian dish. It’s typically enjoyed throughout Italy, especially in the colder months, as a comforting meal. Let me show you how I make this delicious, filling soup, which is perfect for a cozy dinner.

Notes on What to Expect:

• The soup is comforting and filling, with a gentle earthy flavor from the lentils. The broth will thicken slightly as the lentils cook, giving you a deliciously hearty texture.
• If you let it sit for a few hours or even overnight, the flavors will deepen, making it a great make-ahead meal.

Italian Lentil Soup Recipe

Cuisine: Italian
Course: Soup
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ease of Cooking: Easy
Calories: Around 250 per serving
Cost of Ingredients: Low
Equipment Needed: Pot, wooden spoon, knife, cutting board

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Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 1/2 cups dried lentils (green or brown)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups fresh spinach (optional)
• 1/4 cup fresh parsley, chopped (optional)
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Method:

1. Prep the Veggies: Start by dicing the onion, carrots, and celery. Mince the garlic, and if you’re using spinach, roughly chop it too.
2. Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the veggies soften. Add the garlic and cook for another minute until fragrant.
3. Add the Lentils and Broth: Stir in the lentils, diced tomatoes (with juices), vegetable broth, bay leaf, and thyme. Bring the soup to a boil, then reduce the heat to low, covering the pot. Simmer for 30 minutes or until the lentils are tender.
4. Finishing Touches: If you want to add spinach, stir it in at the end of cooking, allowing it to wilt. Taste the soup and add salt and pepper to your preference.
5. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley for an added burst of flavor.

Variations & Tips:

• Meat Version: Some Italians like to add sausage or pancetta for extra flavor. If you’d like a meatier version, simply sauté the sausage or pancetta with the veggies in step 2.
• Spicy Twist: Add a pinch of red pepper flakes to the onions and garlic for a kick.
• Vegan: This soup is naturally vegan. For an added richness, drizzle a little olive oil or vegan cream when serving.

Substitutions for Dietary Needs:

• Low-Sodium: Use low-sodium broth and avoid adding too much salt during cooking.
• Gluten-Free: This soup is naturally gluten-free, so no need for substitutions.
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Nutritional Information Per Serving:

• Calories: ~250
• Protein: 15g
• Carbs: 40g
• Fat: 6g
• Fiber: 15g

I hope this guide has made making Italian lentil soup seem a little less daunting! Or maybe you’ve tried it before and have some variations of your own? Please, be honest, and let me know in the comment below. I love to hear feedback from real people like you, so please leave your honest comment!