Lentil Soup (Italian Vegetable)
User Reviews
5
Lentil Soup (Italian Vegetable)
Description
The Italian Vegetable Lentil Soup uses brown lentils cooked slowly with vegetable broth, tomatoes, and a mix of diced carrots, onions, garlic, zucchini, and leafy greens like kale or spinach. Dried basil, oregano, and thyme lend a classic herbal note. The soup is simmered until the lentils are tender and the flavors blend.
The lentils provide a slightly firm, earthy texture while the vegetables add freshness and body. The tomato base gives a subtle acidity balanced by the lemon juice stirred in at the end, which lifts the overall flavor without overwhelming it. Seasoned with salt and pepper, the soup is savory and gently complex.
It can be served warm with optional Parmesan cheese for added richness. This soup suits a light lunch or a starter course and can be accompanied by crusty bread for a more substantial meal.
Substitutions include using Italian seasoning instead of individual herbs or chicken broth instead of vegetable broth if preferred. The lemon juice is an important final touch to brighten the soup’s flavor.
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups carrot 3 medium, diced
- 1 1/2 cups onion 1 medium, yellow, diced
- 1 1/2 Tbsp garlic 4 cloves, minced
- 4 vegetable broth 14.5 oz cans
- 2 diced tomatoes 14.5 oz) cans
- 1 1/4 cups brown lentils rinsed and picked over, dried
- 1 1/2 tsp basil dried
- 1/2 tsp oregano dried
- 1/2 tsp thyme dried
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups zucchini 1 medium, diced
- 2 cups kale packed chopped, or spinach
- 1 Tbsp lemon juice fresh
- Parmesan Cheese , for serving (optional)
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
- Use brown or green lentils for consistent cooking times; red lentils cook faster and require less seasoning adjustment.
- Dried Italian seasoning can replace the individual herbs basil, oregano, and thyme for convenience.
- Chicken broth may substitute vegetable broth if desired without greatly changing flavor.
- Lemon juice adds essential brightness to the soup; do not omit it for best flavor balance.
User Reviews
Overall Rating
5
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