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Italian Lentil Soup

Close-up of a bowl of Italian lentil soup with spinach, carrots, and a slice of crusty bread.
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A hearty and healthy Italian lentil soup with a rich tomato-herb broth and tender greens. Perfect for a cozy weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 Parmesan cheese rind (optional)
  • 4 cups chopped kale or spinach
  • Salt and freshly ground black pepper to taste
  • Crusty bread, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  3. Stir in the rinsed lentils, vegetable broth, and diced tomatoes. Add the Parmesan rind, if using.
  4. Bring the soup to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
  5. Remove the Parmesan rind. Stir in the kale or spinach and cook until wilted, about 2-3 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot with crusty bread.

Notes

  • For a vegetarian option, omit the Parmesan rind.
  • This soup is great for meal planning and can be made ahead.
  • Serve with a side salad for a complete meal.

Nutrition

Find it online: https://www.purecookingjoy.com/italian-lentil-soup/

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