Best Everyday Italian Lentil Soup Recipes

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ITALIAN LENTIL SOUP



Italian Lentil Soup image

This hearty Italian Lentil Soup comes together in just thirty minutes. Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! A total freezer-friendly soup, so you will want to have extra!

Provided by Lora

Categories     Dinner

Number Of Ingredients 13

¼ cup olive oil (extra virgin)
1 medium onion (finely diced)
2 carrots (peeled finely diced)
2 stalks celery (leaves removed and finely diced)
2 cloves garlic (minced)
2 cups lentils (brown or green picked over and rinsed)
14 ounces canned whole tomatoes (hand crushed)
7- 8 cups stock (vegetable or chicken, low sodium (I used my homemade chicken broth))
2 bay leaves
1 head Tuscan kale (destemmed and chopped (regular kale is fine too))
salt and pepper to taste
½ teaspoon red pepper flakes (optional)
extra olive oil (for drizzling)

Steps:

  • Heat the oil in a large pot over medium heat.
  • Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
  • Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
  • Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
  • Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
  • Next, add in the broth and bay leaf.
  • Bring to a boil for a few minutes and then lower the heat to a simmer.
  • Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
  • Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
  • If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
  • When ready to serve, remove the bay leaf.
  • Ladle into serving bowls and drizzle on some olive oil.
  • Add in red pepper flakes, if using.
  • SLOW COOKER DIRECTIONS:
  • Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
  • Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
  • Stir in the kale during the last hour of cooking.
  • Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
  • Serve warm, garnished with optional toppings if desired.

ITALIAN LENTIL SOUP



Italian Lentil Soup image

Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3-1/4 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup dried lentils, rinsed
1 medium carrot, shredded
1 small green pepper, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (6 ounces) tomato paste
1 tablespoon lemon juice
2 cups cooked brown rice

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.

EVERYDAY ITALIAN LENTIL SOUP



Everyday Italian Lentil Soup image

Make and share this Everyday Italian Lentil Soup recipe from Food.com.

Provided by ellie3763

Categories     Lentil

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery ribs, chopped
2 garlic cloves, chopped
salt & freshly ground black pepper
1 (14 1/2 ounce) can diced tomatoes
1 lb lentils (approximately 1 1/4 cups)
11 cups low sodium chicken broth
4 -6 fresh thyme sprigs
2/3 cup dried elbow macaroni
1 cup shredded parmesan cheese

Steps:

  • Heat the oil in a heavy large pot over medium heat.
  • Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
  • Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
  • Add the lentils and mix to coat.
  • Add the broth and stir.
  • Add the thyme sprigs.
  • Bring to a boil over high heat.
  • Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  • Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes.
  • Season with salt and pepper, to taste.Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Nutrition Facts : Calories 344.6, Fat 12.6, SaturatedFat 4.4, Cholesterol 14.7, Sodium 418.2, Carbohydrate 36.9, Fiber 8.3, Sugar 6.2, Protein 24.7

ITALIAN LENTIL SOUP



Italian Lentil Soup image

Make and share this Italian Lentil Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 9h

Yield 6 serving(s)

Number Of Ingredients 15

3 cups dried brown lentils, picked over and rinsed
7 cups water or 7 cups vegetable broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, finely chopped
2 teaspoons minced garlic
2 tablespoons dry red wine
2 tablespoons fresh lemon juice
1 1/2 tablespoons light molasses or 1 1/2 tablespoons brown sugar
salt
fresh ground black pepper
chopped green onion
red wine vinegar

Steps:

  • Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
  • In a skillet over medium heat, let the oil and butter heat together until the butter melts.
  • Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
  • Add in the garlic; cook, stirring, for 2 minutes.
  • Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
  • Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
  • Add water or broth to thin the soup if it is too thick.
  • Cover and continue to cook on LOW for another 30 minutes.
  • Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.

Nutrition Facts : Calories 451.5, Fat 9.5, SaturatedFat 3.2, Cholesterol 10.2, Sodium 42.4, Carbohydrate 66.2, Fiber 30.4, Sugar 6.9, Protein 25.4

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