Classic Italian Lentil Soup
A hearty and flavorful soup featuring lentils, vegetables, and Italian herbs, perfect for any occasion.
Ingredients
- 1 cup dried lentils, rinsed and sorted
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 4 cups cups vegetable broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups fresh spinach (optional)
- Parmesan cheese, grated (for serving)
- Fresh parsley for garnish
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened (about 5 minutes). Stir in garlic and cook for an additional minute.Add Liquids and Lentils: Add the diced tomatoes, vegetable broth, water, oregano, basil, and red pepper flakes (if using). Stir in the lentils and bring the mixture to a boil.Simmer: Reduce the heat to low, cover, and let the soup simmer for 30-35 minutes, or until the lentils are tender.Season and Finish: Taste and adjust seasoning with salt and pepper. Stir in fresh spinach during the last 5 minutes of cooking if desired.Serve: Ladle the soup into bowls and top with grated Parmesan cheese and chopped parsley. Serve with crusty bread for a complete meal.
Notes
- For a thicker soup, blend a portion of the soup and mix it back in.
- Use green or brown lentils as they hold their shape better during cooking.