Italian Lentil and Vegetable Soup

Name: Italian Lentil and Vegetable Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 cup diced yellow onion; 1 cup diced carrots; 3 cloves garlic; 1 tablespoon Italian seasoning; 1/4 teaspoon red pepper flakes; Kosher salt and fresh ground black pepper to taste; 1 1/2 cups dried green or brown lentils; 28 ounces diced tomatoes; 1 cup water; 48 ounces low sodium vegetable broth; 1 tablespoon balsamic vinegar; 1 parmesan cheese rind; 4 cups roughly chopped kale; 1 cup diced zucchini; 1/2 cup Shredded Parmesan Cheese for topping

User Reviews

4.5

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
6 servings
Calories
262 kcal
Course
Soup
Cuisine
Italian, Vegan

Italian Lentil and Vegetable Soup

Lindsey Herring

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This Italian Lentil and Vegetable Soup tastes similar to a minestrone soup, but with the addition of hearty and protein rich lentils.

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Ingredients

Servings

1 tablespoon olive oil
1 cup diced yellow onion
1 cup diced carrots
3 cloves garlic, grated or minced
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes
Kosher salt and fresh ground black pepper to taste
1 1/2 cups dried green or brown lentils, picked through for debris and rinsed
28 ounces diced tomatoes, undrained
1 cup water rinse out the tomato cans with it
48 ounces low sodium vegetable broth
1 tablespoon balsamic vinegar
1 parmesan cheese rind, optional
4 cups roughly chopped kale, stems removed
1 cup diced zucchini
1/2 cup Shredded Parmesan Cheese for topping optional

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Instructions

Heat the olive oil in a large pot over medium-high heat. Add in the onions and carrots and sauté 2 minutes. Stir in the garlic and sauté another minute.
Add in the Italian seasoning, red pepper flakes, tomatoes, lentils, vegetable broth, parmesan cheese rind, balsamic vinegar, water and vegetable broth. Season with salt and pepper and stir everything together.
Bring to a boil then reduce heat to medium-low, cover and simmer 30-35 minutes, stirring occasionally.
Add in the kale and zucchini and simmer for 10 more minutes. If the soup is extra thick add in another 1/2-1 cup of water or broth. Serve the soup topped with shredded parmesan cheese and slices of baguette if desired.