Lentil Soup (Italian Vegetable)

Name: Lentil Soup (Italian Vegetable)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 2 Tbsp olive oil; 1 1/2 cups diced carrots; 1 1/2 cups diced yellow onions; 1 1/2 Tbsp minced garlic; 4 (14.5 oz) cans vegetable broth; 2 (14.5 oz) cans diced tomatoes; 1 1/4 cups dried brown lentils; 1 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp dried thyme; Salt and freshly ground black pepper; 1 1/2 cups diced zucchini; 2 cups packed chopped kale or spinach; 1 Tbsp fresh lemon juice; Parmesan Cheese

User Reviews

5.0

372 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6
Course
Soup
Cuisine
Italian

Lentil Soup (Italian Vegetable)

Iris Warren

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This is the best lentil soup plus prep is quick and it's so easy to make! It's packed with fresh veggies, zesty Italian flavors and plenty of protein rich lentils. A filling comforting soup perfect for serving any day of the year!

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Ingredients

Servings

2 Tbsp olive oil
1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced yellow onions (1 medium)
1 1/2 Tbsp minced garlic (4 cloves)
4 (14.5 oz) cans vegetable broth
2 (14.5 oz) cans diced tomatoes
1 1/4 cups dried brown lentils , rinsed and picked over
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 Tbsp fresh lemon juice
Parmesan Cheese , for serving (optional)

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Instructions

Heat olive oil in a large pot over medium-high heat.
Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.
Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
Serve warm with parmesan cheese if desired.

Notes

Recipe source: inspired by my Minestrone and Yummy Mummy Kitchen
Stick with brown or green lentils or adjust the cooking time. Red lentils cook in over half the cooking time of brown and green.
If you don't have have the dried herbs listed here, you could also substitute 1 Tbsp dried Italian seasoning instead of basil, oregano and thyme.
If you are out of vegetable broth, chicken broth will work too.
Don't skip the lemon. Even though it's a small amount it adds a nice hint of brightness.