Italian lentil soup
This hearty and comforting Italian Lentil Soup, or Zuppa di Lenticchie, is a wholesome meal packed with protein-rich lentils, traditional Italian herbs, and fresh vegetables. Easy to prepare and budget-friendly, it’s perfect served with crusty bread for a satisfying and nourishing dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.25 cup extra virgin olive oil
- 1 medium brown onion, peeled and finely diced
- 1 large carrot, washed and finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
- 1 cup dried brown lentils
- 14 oz canned crushed tomatoes
- 5.5 cups vegetable stock
- 1 piece Parmesan rind about 3 inches
- 0.25 tsp dried red chili pepper flakes
- 1.5 tsp dried basil
- 1.5 tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- 1 to taste sea salt
- 1 to taste freshly ground black pepper
For Serving
- 2 tbsp fresh flat-leaf parsley, finely chopped for garnish
- 1 drizzle extra virgin olive oil for serving
- 0.25 cup Parmesan cheese, freshly grated for serving
Instructions
Preparation Steps
- Add the olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.
- Add the garlic and sauté for one minute. Then, add the remaining ingredients.
- Bring to the boil, then lower the heat and simmer for 30-40 minutes, stirring regularly, until the lentils are cooked. If the soup is too thick, add a little extra stock.
- Just before serving, add the chopped parsley and stir well. Check that the seasoning is to your liking. Ladle the soup into bowls, discarding the parmesan rind. Drizzle with extra virgin olive oil and serve with grated Parmesan.
Notes
This Italian Lentil Soup freezes very well; store in a freezer-safe container for up to three months. If reheating, you may need to add a little extra stock or water as the soup can thicken when standing.