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Italian Lentil Soup Recipe

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4.6 from 131 reviews

This Italian Lentil Soup is a hearty and flavorful dish perfect for a cozy meal. Made with green lentils simmered in a savory broth with tomatoes, aromatic vegetables, Italian herbs, and a touch of red pepper flakes, it’s a wholesome and comforting soup that’s easy to prepare and packed with nutrients. Topped with fresh spinach, parsley, and a splash of red wine vinegar for brightness, and optionally garnished with parmesan cheese, this soup embodies classic Italian flavors in a nutritious vegetarian recipe.

Ingredients

Scale

Vegetables

  • 1 medium yellow onion, finely chopped
  • 4 large garlic cloves, minced
  • 2 carrots, chopped
  • 1 celery rib, chopped
  • 2 cups baby spinach
  • 1 cup chopped parsley leaves

Liquids & Broth

  • Extra-virgin olive oil (for sautéing, about 2 tablespoons)
  • 1 (28-ounce) can whole tomatoes (preferably San Marzano)
  • 5 cups vegetable broth
  • Splash of red wine vinegar

Legumes & Seasoning

  • 1 cup green lentils, rinsed (or brown lentils)
  • 1 dried bay leaf
  • 1 tablespoon Italian seasoning
  • 1/2 to 1 teaspoon red pepper flakes
  • Kosher salt, to taste
  • Black pepper, to taste

Garnish (Optional)

  • Freshly grated parmesan cheese

Instructions

  1. Prepare the Vegetables: Finely chop the yellow onion, mince the garlic, chop the carrots and celery, and set aside the baby spinach and chopped parsley leaves for later use.
  2. Sauté Aromatics: Heat extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Season with kosher salt and black pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
  3. Add Tomatoes and Broth: Pour in the can of whole tomatoes with their juices, breaking the tomatoes up gently with a spoon. Add the vegetable broth to the pot, stirring to combine.
  4. Season the Soup: Add the dried bay leaf, Italian seasoning, and red pepper flakes. Stir well. Adjust the level of red pepper flakes according to desired spice.
  5. Add Lentils: Rinse the green lentils thoroughly and add them to the pot. Stir to combine all ingredients.
  6. Simmer Soup: Bring the soup to a gentle boil, then reduce heat to low and cover partially. Let it simmer until the lentils are tender but not mushy, about 30-40 minutes, stirring occasionally and adding water or broth if necessary to maintain soup consistency.
  7. Add Greens: When lentils are tender, stir in the baby spinach and chopped parsley leaves. Cook for another 3-5 minutes until spinach is wilted.
  8. Finish with Vinegar: Remove the bay leaf, then add a splash of red wine vinegar to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Serve: Ladle the soup into bowls and garnish with freshly grated parmesan cheese if desired. Serve hot with crusty bread or as a fulfilling meal on its own.

Notes

  • Use San Marzano tomatoes for the best flavor, but any good quality canned whole tomatoes will work.
  • Green or brown lentils can be used interchangeably.
  • The red pepper flakes add a subtle heat; adjust quantity to your preference or omit for a milder soup.
  • For a vegan version, omit the parmesan cheese garnish.
  • This soup keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months.
  • Adding the red wine vinegar at the end enhances the depth of flavor and balances the richness.

Find it online: https://amandafood.com/italian-lentil-soup-recipe/