This is a fantastic Italian lentil soup recipe—easy to prepare and super nutritious. A classic winter warmer, with a very low cost, can be cooked in a speedy 30 minutes!
Can I use different vegetables?
Of course, this is a great recipe to use most vegetables from your fridge. You can use celery, onions, peas, French beans, runner beans, parsnips, sweet potatoes, spinach, etc…
You may want to start your dinner with a lovely Italian lentil soup, followed by breaded pork escallops, and finished with an air-light nutella mouse! Where do I sign? It sounds like a dream come true!
I don’t have any lentils, what can I use instead?
If you don’t have lentils for your soup recipe, various beans can serve as excellent substitutes. Borlotti, Cannellini, and Haricot beans are ideal choices. For canned beans, add them towards the end of cooking to maintain their texture. If using dry beans, remember to soak them overnight and boil them for a few minutes separately before incorporating them into your soup.
This modification not only adds a delightful twist to your soup but also opens up the door to exploring other Italian culinary classics. For instance, you might be interested in trying out a traditional Pasta e Fagioli recipe, a wholesome Italian dish featuring beans and pasta, or the Farinata di Ceci, a savoury chickpea pancake that pairs wonderfully with a variety of soups.
Is lentil soup healthy?
Lentils are very underestimated and not very widely used. Nevertheless, they are rich in iron and folate, also high in protein which will keep you going for the rest of the day! Lentils are a plant alternative to fish or meat which combined with vegetables provide a complete meal.
We have a selection of vegetarian recipes for you to enjoy like a Sicilian caponata, or sweet bell stew – Peperonata. Both of those dishes could be used as an appetizer or side dish to something like a branch fritatta or a pasta salad!
How to make an Italian lentil soup recipe?
All you will need are the following vegetables and herbs:
- Vegetable stock 1 litre
- Carrots 3 medium 250 g
- Celeriac 1/3 250 g
- Squash 1/3 250 g
- Cabbage 4 leaves 150 g
- Brown lentils 75 g
- Banana shallot 1
- Olive oil 2 tb spoons
- Garlic 1 clove
- Tomato paste 1 teaspoon
- Rosemary a few leaves
- Parsley a few leaves
- Salt and Pepper to taste
Method
- Start of by peel and fine dice the carrots, celeriac and squash. Slice the cabbage leaves in thin strips. Then rinse the lentils under cold water and drain to get rid of any debrits.
- Chop the shallot, place in a saucepan with the olive oil and gently cook until translucent. Add the chopped garlic and the prepped vegetables, cook for a minute.
- Then add rinsed lentils and the tomato paste, season slightly and pour the stock. Cook until the lentils and all the vegetables are soft, then finish with chopped rosemary, and parsley.
- For extra flavour add some grated Parmesan cheese, a drizzle of chilli oil or some croutons. Make the soup your own!
Lentil Soup
Ingredients
- 1 lt lt Vegetable stock
- 250 g Carrots 3 medium size
- 250 g Celeriac 1/3
- 250 g Squash 1/3 of a medium size squash
- 150 g Cabbage 4 leaves
- 75 g Brown lentils
- 1 Banana shallot
- 2 tbsp Olive oil
- 1 Garlic
- 1 tsp Tomato paste
- Rosemary a few leaves
- Parsley a few leaves
- Salt and Pepper to taste
Instructions
- Peel and fine dice the carrots, celeriac and squash. Slice the cabbage leaves in thin strips.
- Rinse the lentils under cold water and drain
- Chop the shallot, place in a saucepan with the olive oil and gently cook until translucent.
- Add the chopped garlic and the prepped vegetables, cook for a minute.
- Add the rinsed lentils and the tomato paste, season slightly and pour the stock
- Cook until the lentils and all the vegetables are soft, then finish with chopped rosemary, and parsley
HINT AND TIPS:
For extra flavour, add freshly grated parmesan (or a hard vegan cheese) and a drizzle of extra virgin olive oil before serving. Serve with buttered toasted bread, I particularly like thin rye bread! If you have not got any lentils, feel free to use any other grains which are available or a short pasta. Allergens: CELERY and CELERIAC, suitable for vegans and vegetarians, gluten free.Nutrition
Hope you enjoyed the Italian lentil soup recipe! If you are looking for other vegetarian alternatives, why not try easy vegan broccoli soup or how about a wonderful zuppa di zucca – roasted butternut squash soup?!
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I’ve never made lentil soup before but this recipe is easy to follow and delicious! Thanks for posting.
This would be so yummy on a blustery fall day! Putting this one in the recipe file for later!
Such a great soup for winter. I love all the flavors
What a wonderful soup. Makes a great lunch!
Such a nutritious and flavorful soup. Thanks for sharing!
Amazing soup recipe, thank you!
This is a beautiful lentil soup recipe with some great flavors!
We love hearty soup recipes, and this is a delicious and warming recipe!
This italian lentil soup is making me hungry! I must have this!
I loved this Italian lentil soup – it took me back to those wonderful long lunches in Italy.
This dish looks amazing. I wish I could eat that right now!
Oh, one of my favorite soups….excellent.