Description
This hearty Italian Lentil Soup is a comforting and nutritious dish packed with green lentils, aromatic vegetables, and vibrant Italian seasonings. Slow-simmered to bring out deep, rich flavors, it combines the earthiness of lentils with the tang of San Marzano tomatoes and a fresh splash of red wine vinegar. Perfect for a cozy meal, it’s easy to prepare and can be garnished with freshly grated parmesan for an authentic Italian touch.
Ingredients
Scale
Sauce Base
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 large garlic cloves, minced
- 2 carrots, chopped
- 1 celery rib, chopped
- Kosher salt, to taste
- Black pepper, to taste
Main Ingredients
- 1 (28-ounce) can whole San Marzano tomatoes
- 5 cups vegetable broth
- 1 dried bay leaf
- 1 tablespoon Italian seasoning
- 1/2 to 1 teaspoon red pepper flakes
- 1 cup green lentils, rinsed
Finishing Touches
- 2 cups baby spinach
- 1 cup chopped parsley leaves
- Splash of red wine vinegar
- Freshly grated parmesan cheese, for garnish (optional)
Instructions
- Prepare the Base: Heat the extra-virgin olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, chopped carrots, and celery. Season with kosher salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
- Add Tomatoes and Seasonings: Pour in the whole San Marzano tomatoes with their juices. Use a spoon to break up the tomatoes slightly. Add the dried bay leaf, Italian seasoning, and red pepper flakes. Stir to combine, allowing the flavors to meld for about 2 minutes.
- Add Broth and Lentils: Pour in the 5 cups of vegetable broth and add the rinsed green lentils. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let cook for approximately 30-35 minutes, or until the lentils are tender but still hold their shape.
- Incorporate Greens: Once the lentils are cooked, stir in the baby spinach and chopped parsley. Allow the spinach to wilt gently into the soup, which should take about 2-3 minutes.
- Finish and Adjust Seasoning: Remove the bay leaf. Add a splash of red wine vinegar to brighten the flavors and adjust salt and pepper as needed. Stir well and let the soup simmer for another minute before serving.
- Serve: Ladle the soup into bowls and garnish with freshly grated parmesan cheese if desired. Serve hot and enjoy the robust, comforting flavors.
Notes
- You can substitute green lentils with brown lentils if preferred; cooking times may vary slightly.
- For a spicier kick, increase the red pepper flakes to taste.
- This soup freezes well — cool completely before storing in airtight containers.
- The splash of red wine vinegar adds brightness, but it can be omitted if you prefer a milder taste.
- For a vegan option, omit the parmesan cheese or use a vegan cheese substitute.
Keywords: Italian lentil soup, healthy lentil soup, vegetarian Italian soup, San Marzano tomato soup, easy lentil recipe, cozy winter soup