Description
This Italian Vegetable Lentil Soup is a hearty and comforting dish that’s easy to prepare and packed with flavorful, fresh veggies and protein-rich lentils. Perfect for any day of the year, this soup combines zesty Italian herbs with nutrient-dense ingredients for a satisfying meal.
Ingredients
Vegetables and Broth
- 2 Tbsp olive oil
- 1 1/2 cups diced carrots (3 medium)
- 1 1/2 cups diced yellow onions (1 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 4 (14.5 oz) cans vegetable broth
- 2 (14.5 oz) cans diced tomatoes
- 1 1/2 cups diced zucchini (1 medium)
- 2 cups packed chopped kale or spinach
Legumes and Seasonings
- 1 1/4 cups dried brown lentils, rinsed and picked over
- 1 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 Tbsp fresh lemon juice
Optional Toppings
- Parmesan cheese, for serving (optional)
Instructions
- Heat the Olive Oil: Warm 2 tablespoons of olive oil in a large pot over medium-high heat to prepare for sautéing the vegetables.
- Sauté Carrots and Onions: Add the diced carrots and onions and sauté for 2 minutes until they begin to soften.
- Add Garlic: Incorporate the minced garlic and sauté for an additional 2 minutes to release its aroma.
- Add Broth, Tomatoes and Seasonings: Pour in the vegetable broth and diced tomatoes into the pot. Stir in the rinsed lentils, dried basil, oregano, thyme, salt, and pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 35 minutes, stirring occasionally to prevent sticking.
- Add Zucchini and Greens: Add the diced zucchini and kale to the soup and continue to simmer for another 10 minutes. If using spinach instead of kale, add it only during the last 2 minutes of cooking to preserve its texture.
- Finish with Lemon Juice and Adjust Consistency: Stir in 1 tablespoon of fresh lemon juice. Add up to 1 cup of water if desired to thin the soup, as the lentils absorb broth as it rests.
- Serve: Ladle the soup into bowls and serve warm. Top with Parmesan cheese if desired for extra flavor.
Notes
- Rinsing and picking over lentils is important to remove any debris or small stones.
- Adjust salt and pepper according to your taste preferences, especially if using salted broth.
- Spinach is more delicate than kale, so add it later to prevent overcooking.
- For a vegan option, omit the Parmesan cheese topping.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
