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Italian lentil soup is a perfect addition to your winter recipe list. It is warm and comforting and filled with nutrients!
Zuppa di Lenticchie (Italian Lentil Soup)
Course: SoupsIngredients
4 Tbsp olive oil, divided
1 small onion, diced
1 garlic clove, minced
1 14.5 oz can Italian diced tomatoes
1 carrot, diced
1 lb brown lentils, rinsed
8 c water
3 tsp salt
1 Tbsp dry parsley
2-3 Tbsp fresh parsley, chopped
Parmigiano cheese
2 c cooked rice (optional)
Directions
- Heat 2 Tbsp olive oil in a medium pot.
- Add onion and cook for 5 minutes over medium heat, stirring often.
- Add garlic and cook for 1-2 minutes, stirring often.
- Add the remaining ingredients. Bring to a boil and then reduce heat to low and simmer for 1 hour, covered. Stir occasionally.
- Taste and adjust seasoning as needed.
- Drizzle olive oil over the top of the whole pot of soup and stir.
- Serve with an additional drizzle of olive oil and a sprinkle of parsley and Parmigiano.
- Can be served over cooked rice if desired.
Notes
- Water can be replaced with chicken bone broth.
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Hi, I’m curious about the diced tomatoes- do you mean Italian style diced tomatoes with garlic and oregano? Or rather plain diced tomatoes imported from Italy/an Italian brand? Thanks!
Author
Hi, great question. We usually buy the “Italian style” petite diced tomatoes but you can also use plain and just add more seasoning to the soup!