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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
Cook Time: 45 minutes
Total Time: 1 hour 5 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.