Description
Italian Lentil Soup is a hearty one pot Italian soup made with lentils, vegetables, herbs, and a creamy without dairy finish.
Ingredients
Scale
- 1 cup dried lentils
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 2 carrots chopped
- 1 celery stalk chopped
- 1–2 cloves garlic minced
- 4–5 cups vegetable or chicken broth
- 1 can pelati tomatoes mashed
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1 bay leaf
- 1–2 dashes hot pepper flakes or black pepper
- 2 medium potatoes chopped
- 1 1/2 cups baby spinach leaves
- Salt to taste
Instructions
- Soak lentils in water for 1 to 2 hours, then drain and rinse.
- Heat olive oil in a large pot and cook onion, carrots, and celery for 2 minutes.
- Add garlic and cook until onion is translucent.
- Add lentils, broth, tomatoes, oregano, basil, bay leaf, and pepper and bring to a boil.
- Cover and simmer for 30 minutes.
- Add potatoes and cook for another 30 minutes.
- Remove bay leaf, add spinach, and stir.
- Blend one third to one half of the soup until mostly smooth and return to pot.
- Heat through and serve.
Notes
- Do not add salt early if using store bought broth.
- Brown or green lentils hold their shape best.
- Soup stores well in the fridge for up to four days and freezes up to six months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 267
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg