This hearty Italian Lentil Soup has all Italian flavors, and you probably have most of these ingredients on hand. I like to make this soup at the beginning of the week so leftovers are in the fridge for easy lunches. A crave worthy comfort food that’s perfect for the chilly nights ahead.
Italian Lentil Soup
Serves 8-10
2 tablespoons extra-virgin olive oil
1 large white onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups vegetable or chicken stock
1 1/4 cups green or brown lentils, picked over and rinsed
1 (28-ounce) can fire-roasted diced tomatoes
2 bay leaves
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 cups chopped kale or spinach
1/2 cup chopped fresh basil, plus extra for topping
fine sea salt and freshly-ground black pepper
freshly-grated Parmesan cheese, for topping
- Sauté veggies. Heat oil in a large stockpot over medium-high heat. Add onion, carrots, celery, and sauté for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional 2 minutes, stirring occasionally.
- Add the broth, lentils and seasonings. Add the stock, lentils, tomatoes, bay leaves, Italian seasoning, crushed red pepper flakes, and stir to combine. Continue cooking until the mixture reaches a simmer.
- Simmer. Reduce heat to medium-low, cover and simmer for 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
- Add the greens and season. Remove and discard the bay leaves. Stir in the kale and basil until combined. Taste and season with salt, black pepper, and/or extra Italian seasoning as needed.
- Serve. Serve warm, garnished with lots of Parmesan cheese and extra basil. Adapted from: Gimmesomeoven
