lentil soup

Italian Lentil Soup, or Zuppa di Lenticchie, is a comforting classic that warms the soul. This protein-rich dish combines earthy lentils, fresh vegetables, and aromatic Italian herbs, creating a wholesome and flavorful experience. Pair it with crusty bread for a complete and satisfying meal perfect for any season.

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Hearty and easy to prepare, this soup is both nourishing and versatile. Its deep flavors come together effortlessly, making it a go-to recipe for weeknight dinners or cozy gatherings. Each spoonful delivers a delightful blend of textures and aromas, sure to become a family favorite.

Essential Ingredients for Zuppa di Lenticchie

• Carrots – Provides natural sweetness and balances the savory notes.
• Onion – Adds depth and a slightly caramelized undertone when sautéed.
• Celery – Enhances the flavor base with a subtle, earthy crunch.
• Garlic – Infuses the soup with its bold, aromatic essence.
• Extra Virgin Olive Oil – The cornerstone of Italian cooking, lending richness and smoothness.
• Brown Lentils – Star of the dish, offering hearty texture and protein-packed goodness.
• Crushed Tomatoes – Brings tangy sweetness, adding a luscious depth to the broth.
• Vegetable Stock – Serves as the flavorful base, unifying all ingredients.
• Parmesan Rind – Infuses umami richness as it melts into the soup.
• Dried Herbs – Basil, oregano, and a hint of chili flakes elevate the soup with classic Italian flavors.
• Fresh Rosemary – A touch of fragrant herbal brightness.

How to Make Italian Lentil Soup

1. Start the base: Sauté diced onions, celery, and carrots in olive oil until softened and fragrant.
2. Add aromatics: Stir in garlic and cook briefly to release its aroma.
3. Combine the main ingredients: Add lentils, crushed tomatoes, stock, Parmesan rind, and seasonings. Stir thoroughly.
4. Simmer to perfection: Bring to a boil, then reduce the heat and let the soup gently cook until the lentils are tender.
5. Finish with flair: Stir in parsley, remove the Parmesan rind, and adjust the seasoning. Serve with a drizzle of olive oil and grated Parmesan.

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Recipe Tips and Variations

For a creamier texture, blend a portion of the soup and stir it back into the pot. To add extra protein, incorporate diced cooked sausage or pancetta. For a vegan-friendly version, skip the Parmesan rind and use nutritional yeast for added umami. Experiment with different herbs or spices to tailor the soup to your taste.

Storing and Reheating Leftovers

To store, transfer cooled soup to an airtight container and refrigerate for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable stock to maintain the desired consistency. For longer storage, freeze the soup in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.

Enjoy the rustic flavors of Zuppa di Lenticchie, a timeless Italian classic perfect for any occasion!

Lentil Soup Recipe

This hearty and wholesome Italian Lentil Soup, known as Zuppa di Lenticchie, is a timeless comfort dish made with simple ingredients that are often pantry staples. Protein-packed lentils, flavorful Italian herbs, and a medley of fresh vegetables make this nourishing recipe perfect for any occasion. Pair it with a slice of crusty bread for a complete, satisfying meal.

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Course: Dinner

Cuisine: Italian

Keyword: Lentil Soup Recipe

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Ingredients

• 1 large carrot finely diced and washed
• 1 medium brown or yellow onion peeled and diced
• 2 ribs of celery finely chopped
• 3 cloves garlic minced
• 3 tablespoons ¼ cup extra virgin olive oil (See Note 1)
• 1 cup 200 g dried brown lentils
• 400 g 14 oz crushed tomatoes, canned
• 5 ½ cups 1.375 liters vegetable stock
• 1 small Parmesan rind approximately 7 ½ cm (3 inches) (See Note 2)
• 1 ½ teaspoons dried basil
• 1 teaspoon fresh rosemary finely minced (See Note 3)
• ¼ teaspoon dried red chili pepper flakes
• 1 ½ teaspoons dried oregano
• Sea salt and freshly ground black pepper to taste

To Serve:

• 2 tablespoons flat-leaf parsley finely chopped
• Freshly grated Parmesan cheese
• Drizzle of extra virgin olive oil

Instructions

• Heat the olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
• Stir in the garlic and cook for another minute until fragrant.
• Add the lentils, crushed tomatoes, vegetable stock, Parmesan rind, dried herbs, chili flakes, salt, and pepper. Stir to combine.
• Bring the mixture to a boil, then reduce the heat and simmer gently for 30–40 minutes, stirring occasionally, until the lentils are tender.
• If the soup becomes too thick, adjust the consistency with a little extra stock.
• Just before serving, stir in the chopped parsley. Remove and discard the Parmesan rind.
• Ladle the soup into bowls, drizzle with extra virgin olive oil, and top with freshly grated Parmesan.

Notes

• Tablespoon Measurement: An Australian tablespoon equals 20 ml (4 teaspoons).
• Parmesan Rind: Adds depth of flavor as it softens during cooking. For a vegan option, omit this ingredient.
• Rosemary Substitution: If using dried rosemary, use only ⅓ teaspoon as its flavor is more concentrated than fresh.
• Storage: Refrigerate in an airtight container for up to three days. Reheat on the stove or in the microwave, adding extra stock if needed to thin the soup.
• Freezing: Fully cool the soup before transferring it to a freezer-safe container. Freeze for up to three months.