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Lentil Soup in a large white cast iron pot

Lentil Soup (Italian Vegetable)

Servings: 6
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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.

Recipe Notes

  • 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.

Recipe source: inspired by my Minestrone and Yummy Mummy Kitchen