Italian Vegetable Lentil Soup


Here’s a new, super healthy soup to add to your dinner rotation – this Italian Vegetable Lentil Soup! It brimming with nutritious ingredients and it will fill you right up. Plus it’s perfectly comforting for all these cold winter days. It’s been nearing 0 degrees outside (yes ZERO, it was 1 degree the other night) so the only dinner option around here lately is soup. Soup. Soup. And soup again. I think we’ve had soup 5 days in a row, either for lunch or dinner, but there aren’t any complaints around here about that. I think it’s a total lie when my thermostat says 72 degrees in the house, it sure doesn’t feel like it (although I can’t complain I’m super grateful for a heated home). The only way for me to get warm is to eat loads of soup, take a hot bubble bath (yes the bubbles are necessary :)) and then slip right into some extra warm socks and jams. It’s practically becoming a routine. 

Italian Vegetable Lentil Soup | Cooking Classy

Italian Vegetable Lentil Soup | Cooking Classy

Honestly I was surprised that my kids ate this soup and actually enjoyed it. I was expecting “ewww whats all this green stuff” but they ate it right up. So it was a win all around and I’ll definitely be making it again and again! I’m even tried freezing some since I made two batches while testing recipes, so I’m going to have some pre-made healthy lunches to look forward to. And I love that it tastes so much like minestrone soup, I’ve always loved minestrone. Now do yourself a favor and make this perfectly satisfying Italian Vegetable Lentil Soup this week! If you can’t resist serve it up with some crusty sourdough baguette slices for dipping.

Italian Vegetable Lentil Soup | Cooking Classy Italian Vegetable Lentil Soup | Cooking Classy Italian Vegetable Lentil Soup | Cooking Classy


Italian Vegetable Lentil Soup

5 from 2 votes

Yield: About 6 servings


  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/4 cups dried brown lentils , rinsed and picked over
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese , for serving (optional)


  1. Heat olive oil in a large pot over medium-high heat. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. Add in zucchini and kale and simmer 10 minutes longer. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). Serve warm with parmesan cheese if desired.
  2. Recipe source: inspired by Yummy Mummy Kitchen and my minestrone


  • Aleeha: I’ve never had a lentil soup before, but this looks so good!
    Aleeha xXx January 8, 2017 at 3:22pm Reply

  • Edwina at The Equipped Cook: This looks really good (and healthy). I need to reintroduce lentils to the family. I go through phases when I forget about them but this soup would be a winner for dinner! January 8, 2017 at 3:28pm Reply

  • Sarah | Well and Full: It just snowed here in CT, so I’d love to curl up with a bowl of this soup right now :) January 8, 2017 at 6:23pm Reply

  • Monique: Even though I live in Miami, I can’t seem to get the winter comfort food vibe out of my system. I make either peas, beans or soup every week. I love lentils, and this one looks hearty and healthy. I’ll definitely try it! January 8, 2017 at 7:22pm Reply

  • Jo: I’ve only had lentil soup a couple of times a long time ago & I didn’t care for it. This looks wonderful like the minestrone I mad last weekend. Can someone tell me what lentils taste like & which ones are the best to use? I’ve read there’s a difference. Thank January 8, 2017 at 9:26pm Reply

  • 2pots2cook: Thank you for this idea since I have used lentils while preparing Indian dishes. Great photos make me try this version. Thank you and have a pleasant day ! January 9, 2017 at 2:15am Reply

  • Sara @ Last Night’s Feast: This looks so comforting! January 9, 2017 at 6:41am Reply

  • Grace: Two questions,
    Can I use barley or rice instead of lentils?

    Can this be made in a crock pot?

    Thank you January 9, 2017 at 6:42am Reply

    • Jaclyn: It would give it a different flavor but they should work in this recipe. January 9, 2017 at 5:14pm Reply

  • Brenda: Greetings – Can we add chopped celery to this soup ? The base for all my soups is onion, celery and carrot. Thank you. January 9, 2017 at 10:09am Reply

    • Jaclyn: Yes that would be fine, I’d just add in a little less carrots. January 9, 2017 at 10:09am Reply

  • Paige: Yum! We have lentils in our house that we need to use up, and this is perfect!

    Paige January 9, 2017 at 4:32pm Reply

    • Jaclyn: I hope you get a chance to try it Paige! January 13, 2017 at 3:11pm Reply

  • Laura | Tutti Dolci: Such a gorgeous, healthy soup! This is just the recipe I need to get back on track :) January 9, 2017 at 5:57pm Reply

    • Jaclyn: Yes! Me too Laura! :) January 13, 2017 at 3:11pm Reply

  • charlie: looks amazing! i’m going to give it a go! January 11, 2017 at 9:14am Reply

  • Mary Sicari: I made this, followed the recipe exactly, and it is very, very good! Even my husband enjoyed it, and he doesn’t really like soup. So I’ll be making this again and again! Thank you for another great recipe. Keep up the good work! January 16, 2017 at 7:10pm Reply

    • Jaclyn: I’m so glad you enjoyed the soup Mary! January 17, 2017 at 10:10am Reply

  • Mabel: This looks delicious where can I find the nutritional information? February 6, 2017 at 12:07pm Reply

  • Karen A. Oliver: Could you add sausage to this to make it good for the “meat eater”? February 8, 2017 at 6:11am Reply

    • Jaclyn: Yes definitely. February 8, 2017 at 10:36am Reply

  • luz: can i add corn to the soup? February 9, 2017 at 3:16pm Reply

  • Debbie Bickerstaff: I’ve turned this into a crockpot recipe and added the spinach at the end! It was great! March 12, 2017 at 11:21am Reply

    • Jaclyn: I’ll have to try it in a slow cooker next time! I’m glad you liked it Debbie! March 13, 2017 at 11:57pm Reply

  • Simone: Can i use canned lentils and how should i adjust the process? Thanks! March 13, 2017 at 4:04pm Reply

    • Jaclyn: I’ve never cooked with canned lentils but that should be just fine. I imagine they are similar to canned beans and are fully cooked through so I’d wait to add them until near the end and just let them warm through. March 13, 2017 at 11:34pm Reply

  • Kayla: Made this soup tonight and it was just perfect! I’m from Australia so it’s just starting to cool down here, a welcome change. Have to admit I almost never cook a dish without meat but this soup does not need it at all, the lentils were delicious! Thanks for sharing, lots of your recipes look great, I’ve made the creamy chicken noodle soup lots and everyone always loves it :) April 11, 2017 at 4:34am Reply

    • Jaclyn: So glad you loved it Kayla! Thanks for following in Australia! April 18, 2017 at 12:42pm Reply

  • Bertha: They look delicious, I am going to try them this week but my only question is that lentils take some time to cook, how long did you cook them?? April 16, 2017 at 11:54pm Reply

    • Jaclyn: Just as long as listed in the recipe – it will be about 45 mins April 17, 2017 at 10:56am Reply

  • Rachel: This looks so yummy and nutritious! Any idea how well this recipe keeps in the freezer? Hoping to add it to my frozen meal stockpile for postpartum. Thanks! May 19, 2017 at 1:18pm Reply

    • Jaclyn: I haven’t tried with this one yet but it should freeze okay. I hope you love it Rachel! May 20, 2017 at 7:54pm Reply

  • Nicole: I just made this for dinner and it was sensational! Did need around triple the amount of broth/water. Thanks! June 8, 2017 at 9:49am Reply

    • Jaclyn: I’m glad you loved it Nicole! June 9, 2017 at 12:41pm Reply

  • Terri: I’m making this recipe today, I’m curious to see how it is with the lentils! My go-to recipe for minestrone soup also has vinegar added at the end, and you use lemon juice; I’m curious just what the acid does, and if any type could be substituted by preference? BTW, when I tried my minestrone without the vinegar, it really didn’t taste quite right. Just curious what the science is! July 12, 2017 at 8:08am Reply

    • Jaclyn: The lemon juice is just for flavor, and I’d stick with the lemon juice here. I hope you love this lentil version Terri! July 12, 2017 at 11:21pm Reply

  • Lauren Kepler: My new favorite! This turned out sooo yummy! I swapped out a few of the spices for things like turmeric and I forget what else. Instead of zucchini (because I forgot to get them!) I had mini potatoes, and I used fire roasted tomatoes instead of regular canned tomatoes. August 18, 2017 at 1:47pm Reply

  • Beverly: Great soup. Will be making it regularly. Added a little ditalini pasta. September 1, 2017 at 4:32am Reply

    • Jaclyn: Glad you like it Beverly! September 5, 2017 at 12:41pm Reply

  • Angela: Anyone make this in crockpot? Time? Add all ingredients at once ok? September 5, 2017 at 9:27am Reply

  • Megan: Vegetable broth? Is this just vegetable stock? X September 9, 2017 at 8:36am Reply

  • Amra: It was a rainy Sunday in Amsterdam yesterday when I made this soup and it was absolutely delicious! Shared with two different neighbours and they loved it too. Will definitely be making it again. Thanks so much! :) October 23, 2017 at 5:54am Reply

    • Jaclyn: So glad to hear it Amra! Thanks for replying all the way from Amsterdam! I hope to visit there someday. October 23, 2017 at 2:26pm Reply

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