Italian Lentil Soup
A hearty and flavorful Italian lentil soup made with red lentils, vegetables, and aromatic herbs. This easy-to-make soup is 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
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 leaf bay leaf
- 1 cup chopped fresh spinach or kale optional
- 1 tablespoon lemon juice optional, for brightness
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened.
- Add red lentils, vegetable broth, diced tomatoes (with juice), oregano, basil, salt, pepper, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
- Remove bay leaf. Stir in spinach or kale (if using) and cook for 2–3 minutes until wilted. Finish with a squeeze of lemon juice if desired.
- Serve hot, optionally garnished with grated Parmesan cheese and fresh parsley.
Notes
Perfect for a quick weeknight dinner or meal prep. Freezes well for up to 3 months.