Italian Lentil Soup
A warm, comforting Italian lentil soup made with wholesome ingredients that's perfect for chilly days.
Ingredients
Main Ingredients
- 1 cup Lentils Green or brown lentils work best
- 1 medium Onion Chopped
- 2 medium Carrots Chopped
- 2 stalks Celery Chopped
- 2 tbsp Tomato Paste For depth of flavor
Aromatics and Seasonings
- 3 cloves Garlic Pressed or minced
- 1 leaf Bay Leaf
- 1 tsp Thyme
- 1 tsp Rosemary
- to taste Salt and Black Pepper For seasoning
Cooking Liquid
- 3 cups Vegetable Broth Or enough to cover the lentils
Instructions
Preparation
- Sort and rinse the lentils under cold water.
- Chop the onion, carrots, and celery into uniform pieces.
Cooking
- In a large pot, heat oil over medium-high heat.
- Add the chopped onion, carrots, and celery. Sauté for 6-7 minutes until the onion is soft.
- Stir in the garlic, tomato paste, bay leaf, thyme, and rosemary. Cook for an additional minute.
- Add the lentils and vegetable broth, bring to a boil.
- Reduce heat to a simmer and cook for 20-30 minutes until lentils are tender but not mushy.
- Taste and adjust seasoning with salt and pepper as needed.
Serving
- Serve hot, with a drizzle of olive oil and sprinkle of fresh herbs if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat thoroughly before serving.