Italian Lentil Soup
User Reviews
5.0
237 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Soaking Time Lentils
1 hr
-
Total Time
2 hrs 20 mins
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Servings
4 servings
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Calories
267 kcal
-
Course
Main Course, Soup
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Cuisine
Italian
Italian Lentil Soup
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Italian Lentil Soup, a delicious healthy One Pot Soup Recipe. Made with vegetables and spices this is the perfect cool weather Comfort Dish.
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Ingredients
- 1 cup dried Lentils*
- 2 tablespoons olive oil
- ½ medium onion chopped
- 2 carrots (chopped) (1 cup)
- 1 celery stalk chopped (¼ cup)
- 1-2 cloves garlic (minced)
- 4-5 cups vegetable or chicken broth
- 1 can pelati tomatoes (mashed) (1¾ cups)
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 bay leaf
- 1-2 dashes hot pepper flakes or black pepper 1
- 2 medium potatoes (chopped) (1 ¾ cups)
- 1 ½ cup baby spinach leaves
- salt**
*I like to soak the lentils for about 30-60 minutes, they cook faster and aids ingestion.
**Depending if you use store bought or homemade broth you may want to add the salt after the soup is almost cooked.
Instructions
- In a large bowl of water soak the lentils for approximately 1-2 hours, then drain and rinse.
- In a large pot add the oil, chopped onion, carrots and celery, cook for 2 minutes stirring often then add the garlic and cook until onion is transparent.
- Then add the lentils, broth, tomatoes and spices. Stir to combine, then bring to a boil, cover and simmer for 30 minutes. Add the potatoes and continue to cook for 30 minutes, in the last 5 minutes remove the bay leaf and add the spinach, stir to combine. At this point you can remove ⅓-½ the soup and blend until smooth* then add back into the pot. Heat through and serve.
*I removed about 3 ladles full (1 -1 ½ cups), I left mine not completely smooth, a little coarse.
Notes
- If you use store bought broth, it is usually quite salty so best not to add any salt until the soup is almost cooked. Once it is almost cooked then taste for salt. Add if needed.
- The brown and green lentils will retain their shape well, whereas the, split red and yellow lentils will disintegrate, therefore, a lot of people prefer these to green and brown in soups and stews. Personally I prefer the brown which is what I usually use. Although if you are pureeing soup red and yellow would be best to use.
- Lentil Soup should be stored in an airtight container in the fridge. It can be re-heated on the stove or microwave. It will last up to three to four days in the fridge. It freezes very well too, freeze in a freezer safe container. The soup will last up to six months in the freezer.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
35g
(12%)
Protein
14g
(28%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Potassium
860mg
(25%)
Fiber
16g
(64%)
Sugar
3g
(6%)
Vitamin A
6226IU
(125%)
Vitamin C
25mg
(28%)
Calcium
75mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Potassium | 860mg | 18% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
| Vitamin A | 6226IU | 125% |
| Vitamin C | 25mg | 28% |
| Calcium | 75mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
237 reviews
Excellent
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