Lentil Soup (Italian Vegetable)

10.17.2018

Lentil Soup can come in many varieties. My favorite kind is this one, which is boasting with zesty Italian flavors, lots of fresh vegetables! To me it tastes a lot like minestrone but with the addition of protein rich lentils. In other words it’s 100% satisfying! 

Lentil Soup

The Best Lentil Soup

This soup is a must in your dinner rotation. I’ve tried many different kinds of lentil soup and this is easily the one I’d label the best!

It brimming with nutritious ingredients, it’s perfectly filling and it’s super easy to make. Plus it’s perfectly comforting for all these cold fall days.

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A Family Friendly Recipe

Even my kids love this soup! We still have those dinners where it can be a struggle to get them to finish off their dinner but no problem here, and we love it with a side of buttered fresh bread or crackers.

Lentil Soup in a large white cast iron pot

Ingredients for Lentil Soup

  • Olive oil
  • Fresh veggies – carrots, onions, garlic, zucchini and kale
  • Vegetable broth
  • Canned diced tomatoes
  • Dried brown lentils , rinsed and picked over
  • Dried herbs including basil, oregano and thyme
  • Salt and freshly ground black pepper
  • Fresh lemon juice
  • Parmesan cheese, for serving (optional)

Scroll below for printable recipe.

How to Make this Vegetable Lentil Soup

  • 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.

Tips for this Recipe

  • Stick with brown or green lentils or adjust the cooking time. Red lentils cook in over half the cooking time of brown and green.
  • If you don’t have have the dried herbs listed here you could also substitute 1 Tbsp dried Italian seasoning instead of basil, oregano and thyme.
  • If you are out of vegetable broth chicken broth will work too.
  • Don’t skip the lemon, even though it’s a small amount it adds a nice hint of brightness.

Lentil Soup

Can I Freeze This Soup?

This soup does freeze well and reheats well. I like to freeze in individual servings and let thaw overnight in the refrigerator then reheat for lunch the next day.

Can I Use Different Vegetables?

The other great thing about this recipe is you can add in other veggies you may have on hand. Green beans, peas, asparagus, potatoes, cabbage, broccoli, cauliflower, squash, bell pepper, fresh (seeded and peeled) tomatoes are all good options.

Use up what’s in your fridge or pantry so it doesn’t go to waste!

Lenti Soup shown here in an individual serving in a grey bowl set over a grey plate with a second serving in the background

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Up close image of lentil soup in a single serve soup bowl

 

Print

Lentil Soup (Italian Vegetable)

4.95 from 37 votes

This is the best lentil soup plus prep is quick and it's so easy to make! It's packed with fresh veggies, zesty Italian flavors and plenty of protein rich lentils. A filling comforting soup perfect for serving any day of the year!

Course: Soup
Cuisine: Italian
Keyword: Lentil Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 300 kcal
Author: Jaclyn

Ingredients

  • 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)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. 
  3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
  4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
  5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 

  6. 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). 
  7. Serve warm with parmesan cheese if desired.
Nutrition Facts
Lentil Soup (Italian Vegetable)
Amount Per Serving
Calories 300 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 1323mg 55%
Potassium 1252mg 36%
Total Carbohydrates 50g 17%
Dietary Fiber 16g 64%
Sugars 13g
Protein 15g 30%
Vitamin A 215.3%
Vitamin C 96.9%
Calcium 16.8%
Iron 33.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Recipe source: inspired by my Minestrone and Yummy Mummy Kitchen

120 comments

  • Carmel Murphy: Lovely warm winter soup. October 21, 2018 at 7:17am Reply

  • Blake: Used some fresh tomatoes from garden and added potatoes. Delicious and will make again! October 15, 2018 at 9:27pm Reply

  • Ann Easton: Would this work with cooked lentils from Trader Joes? July 31, 2018 at 2:49pm Reply

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