Name: Hearty Italian Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large white onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups vegetable or chicken stock; 1 1/4 cups green or brown lentils, picked over and rinsed; 1 (28-ounce) can fire-roasted diced tomatoes; 2 bay leaves; 1 tablespoon Italian seasoning; 1/2 teaspoon crushed red pepper flakes; 2 cups chopped kale or collard greens; 1/2 cup chopped fresh basil, plus extra for topping; fine sea salt and freshly-ground black pepper; freshly-grated Parmesan cheese, for topping

Description

This hearty Italian Lentil Soup recipe is easy to make, naturally gluten-free, and full of the best Italian flavors!

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 large white onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups vegetable or chicken stock
1 1/4 cups green or brown lentils, picked over and rinsed
1 (28-ounce) can fire-roasted diced tomatoes
2 bay leaves
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 cups chopped kale or collard greens
1/2 cup chopped fresh basil, plus extra for topping
fine sea salt and freshly-ground black pepper
freshly-grated Parmesan cheese, for topping

Cook Mode Prevent your screen from going dark

Instructions

Sauté veggies: Heat oil in a large stockpot over medium-high heat. Add onion, carrots, celery, and sauté for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional 2 minutes, stirring occasionally.
Add the broth, lentils and seasonings: Add the stock, lentils, tomatoes, bay leaves, Italian seasoning, crushed red pepper flakes, and stir to combine. Continue cooking until the mixture reaches a simmer.
Simmer: Reduce heat to medium-low, cover and simmer for 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
Add the greens and season: Remove and discard the bay leaves. Stir in the kale and basil until combined. Taste and season with salt, black pepper, and/or extra Italian seasoning as needed.
Serve: Serve warm, garnished with lots of Parmesan cheese and extra basil. Enjoy!

Notes

For a vegan version, omit the Parmesan cheese. To add depth of flavor, simmer a Parmesan rind in the broth.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 235 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 11 g
Protein: 13 g
Cholesterol: 8 mg