Description
This Italian Lentil Soup (Zuppa di Lenticchie) is a classic, comforting dish packed with protein-rich lentils, aromatic vegetables, and Mediterranean herbs. Simmered in a flavorful tomato broth and finished with Parmesan, this nourishing soup is both hearty and budget-friendly. Perfect for cozy dinners or meal prep, it pairs beautifully with crusty bread for a satisfying meal.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium brown/yellow onion, finely diced
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
- 1 cup (200g) dried brown lentils
- 1 can (14 oz / 400g) crushed tomatoes
- 5 ½ cups (1.375 liters) vegetable stock
- 1 piece Parmesan rind (about 3 inches / 7.5 cm)
- ¼ tsp dried red chili flakes
- 1 ½ tsp dried basil
- 1 ½ tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- Salt and black pepper, to taste
To Serve:
- 2 tbsp fresh flat-leaf parsley, chopped
- Extra virgin olive oil, for drizzling
- Freshly grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
- Add Garlic: Stir in the garlic and cook for 1 minute until fragrant.
- Combine Ingredients: Add lentils, crushed tomatoes, vegetable stock, Parmesan rind, chili flakes, basil, oregano, and rosemary. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring occasionally, until lentils are tender. Add more stock if needed.
- Finish & Serve: Stir in parsley, remove the Parmesan rind, and serve. Drizzle with olive oil and sprinkle with Parmesan. Enjoy with crusty bread!
Notes
- Make it vegan: Omit Parmesan rind and cheese.
- Add greens: Stir in spinach or kale in the last few minutes.
- Spicy version: Increase chili flakes or add fresh chili.
- Storage: Refrigerate for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
