Italian lentil soup
This hearty Italian lentil soup is packed with vegetables, herbs, and protein-rich lentils. It's a flavorful and satisfying meal that's perfect for a cold evening.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup Brown lentils
- 1 tablespoon Olive oil
- 1 cup Chopped carrots
- 1 cup Chopped celery
- 1 cup Chopped onion
- 2 cloves Garlic, minced
- 4 cups Vegetable broth
- 1 can Diced tomatoes (14.5 oz)
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes Optional
- 1 teaspoon Salt or to taste
- 0.5 teaspoon Black pepper or to taste
- 0.25 cup Fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Rinse the lentils and set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Add vegetable broth, diced tomatoes, lentils, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 40-45 minutes, or until lentils are tender.
- Stir in fresh parsley before serving. Serve hot.
Notes
Serve with a crusty bread for dipping!