Description
This hearty Italian Lentil Soup, known as Zuppa di Lenticchie, is a comforting and nutritious dish perfect for chilly days. Packed with vegetables, lentils, and Italian flavors, it’s a satisfying meal on its own or paired with crusty bread.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
Seasonings and Flavorings:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Remaining Ingredients:
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups dry brown or green lentils (rinsed)
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale or spinach
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Prepare Vegetable Base: Heat olive oil in a large pot, sauté onion, carrots, and celery until softened.
- Add Seasonings: Stir in garlic, oregano, thyme, and red pepper flakes; cook until fragrant.
- Cook Lentils: Add tomatoes, lentils, broth, bay leaves, salt, and pepper. Simmer until lentils are tender.
- Finish Soup: Stir in kale/spinach, cook until wilted. Adjust seasoning, garnish with parsley.
- Serve: Enjoy hot, with Parmesan if desired.
Notes
- For a thicker texture, mash some lentils and stir back in.
- Add pasta for a heartier soup.
- Flavors develop beautifully overnight.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 7g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 0mg
