Italian Vegetable Lentil Soup – Recipes From Chef

Italian Vegetable Lentil Soup isn’t just a meal; it’s a complete experience. Before I dive into the heart of this delicious recipe, let’s chat about what pairs beautifully with it. A warm slice of crusty Italian bread or a simple, side salad with arugula and lemon dressing will enhance your dining experience. Picture this: you scoop up a generous ladle of that hearty soup and enjoy it alongside that fresh, lightly dressed salad. It’s as satisfying as a sunny day in Tuscany!

Now, if you’re feeling adventurous, consider a sprinkle of Parmesan cheese or a drizzle of high-quality extra-virgin olive oil on top. They elevate the flavors, making this meal an absolute delight. The vibrant vegetables and protein-packed lentils in the soup make it filling enough for a main course, but a little something on the side never hurts.

Why This Italian Vegetable Lentil Soup Recipe Shines

Let me tell you why this soup is a go-to for me. Over the years, as a food blogger and registered dietitian, I’ve learned to appreciate hearty dishes that not only satisfy but nourish. This soup is brimming with flavor and health benefits—it’s a one-stop-shop for vitamins, minerals, and protein.

First off, lentils are a powerhouse. They are rich in fiber and protein, making them an excellent choice for vegetarians or anyone looking to cut down on meat consumption. In each bowl, you get a healthy dose of plant-based nutrition. The vibrant mix of vegetables—think carrots, celery, and tomatoes—add color and depth, transforming this dish into something special.

I also find that making this soup is therapeutic. There’s something about chopping fresh veggies and letting the rich aromas fill your kitchen that just feels right. It’s the type of dish that warms the soul, especially on chilly days.

How I Use the Ingredients

When I gather the ingredients for this Italian Vegetable Lentil Soup, I feel like I’m preparing for a comforting hug in a bowl. The vegetables are simple yet fresh, sourced from local markets when possible. Here’s a little personal touch: I often double the garlic. It adds extra flavor that I simply can’t resist.

1. Onions: I use yellow or white onions. They create a sweet base that perfectly contrasts with the earthiness of the lentils.
   
2. Carrots & Celery: These add a nice crunch and sweetness. They cook down beautifully, melding into the soup.
   
3. Garlic: Because let’s face it, garlic makes everything better. It’s the aromatic boost this dish needs.
   
4. Tomatoes: Canned are great for convenience and, honestly, they pack a punch of flavor. Plus, the juice adds to the soup’s richness.
   
5. Vegetable Broth: I go for low-sodium; it allows me to control the saltiness without compromising on taste.
   

Now, let’s not overlook those finishing touches—grated Parmesan and fresh parsley. They provide balance and freshness that brighten the entire dish.

Ingredients List

Gather these ingredients to start your cooking adventure:

Soup Base:

• 1 cup onion, finely diced (yellow or white)
  
• 1 cup carrot, peeled and chopped
  
• 1 cup celery, chopped
  
• 2 cloves garlic, minced
  
• 2 tablespoons extra-virgin olive oil
  
• 4 cups canned diced tomatoes, including juice
  
• 8 cups low-sodium vegetable broth
  
• 3 teaspoons Italian herb seasoning
  
• 1/2 teaspoon sea salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 2 cups dried lentils, rinsed and picked over
  

Finishing Touches:

• 1/2 teaspoon smoked paprika (optional for subtle depth)
  
• 1 teaspoon balsamic vinegar (optional for a touch of acidity and flavor balance)
  
• 1/2 cup grated Parmesan cheese
  
• 1/2 cup fresh parsley, chopped
  

How to Make Italian Vegetable Lentil Soup

Ready to dive in? Here’s how I bring this rich, comforting soup to life, step-by-step!

Step 1: Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the finely diced onions. Sauté them until they become translucent and slightly caramelized, about 5 minutes. Stir in the chopped carrots and celery, cooking for another 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

Step 2: Add the Tomatoes and Broth

Next, it’s time for the vibrant tomatoes! Pour in the canned diced tomatoes, including the juice. Stir everything together, allowing the mixture to simmer for a few minutes. Then, add in your low-sodium vegetable broth. The amount of broth is essential; it forms the soup’s delicious base.

Step 3: Season and Add Lentils

Here’s where the magic happens—add the dried lentils, Italian herbs, salt, and pepper. Give everything a good stir. Once it’s combined, bring it to a gentle boil. After that, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. This is when the lentils will soften.

Step 4: Final Touches

Once the lentils are tender, check the seasoning. At this point, I sometimes add smoked paprika for that smokey depth. If you’re looking for a hint of acidity, a splash of balsamic vinegar works wonders. Stir in the grated Parmesan cheese and fresh parsley right before serving for that extra layer of flavor.

Step 5: Serve and Enjoy

Ladle the soup into bowls and serve it hot with a sprinkle of additional Parmesan on top if desired. Don’t forget a side of crusty bread! Trust me, it’s a game-changer.

Recipe Notes

1. Olive Oil: The quality matters. Choose a good extra-virgin olive oil, as it adds richness and handles heat well.
   
2. Lentils: Make sure to rinse your lentils and pick out any small stones or debris. This ensures a smooth texture in your soup.
   
3. Herbs: Italian seasoning serves as a blend of flavors that tie the dish together. You may also add fresh herbs if you have them on hand.
   
4. Parmesan: This adds salty richness and depth. If you want a vegan version, just skip this or use a vegan substitute.
   
5. Storage: This soup keeps well in the fridge for up to a week, but it also freezes beautifully. Perfect for meal prep!
   
6. Acidity: The vinegar contributes brightness. Adjust to your taste depending on how sharp you want the soup.
   

Recipe Variations

Let’s get creative! Here are a few variations I enjoy that still keep the spirit of the original dish:

1. Add Greens: Toss in a handful of fresh spinach or kale in the last few minutes of cooking for extra nutrients and color.
   
2. Spicy Kick: Crank up the heat with crushed red pepper flakes or diced jalapeños.
   
3. Sweetness: Adding a diced sweet potato can introduce a subtle sweetness while keeping the soup hearty.
   
4. Different Beans: Black beans or chickpeas can be substituted for lentils. They offer a contrasting texture and flavor.
   
5. Coconut Milk Twist: A splash of coconut milk can create a creamy, tropical feel which aligns surprisingly well with the herbs.
   
6. Different Grains: Swap out lentils for quinoa or farro to change up texture while staying within health boundaries.
   

Conclusion

Italian Vegetable Lentil Soup is more than just a recipe; it’s a comforting experience you can serve to family or friends anytime. With a pantry full of wholesome ingredients and just a few steps in the kitchen, you can whip up a dish that nourishes both body and soul. The flavors transform as they simmer together, creating a rich and hearty soup that will leave everyone asking for seconds.

So, put on your apron and bring some warmth into your kitchen. You won’t regret diving into this flavorful adventure, and your taste buds will thank you.

Whether you’re having a cozy night in or hosting a casual gathering, this Italian Vegetable Lentil Soup is bound to impress. Today’s the day to fill your kitchen with delightful aromas and serve something truly special. Enjoy your cooking and the delicious rewards that follow!

You’ll also like the following Recipes!​

• Balsamic Chicken Marinade
• Roasted Garlic Parmesan Zucchini Squash and Tomatoes
• Apple Cranberry Almond Coleslaw

Print Recipe

Italian Vegetable Lentil Soup – Recipes From Chef

Author: Rosa Crumley Cuisine: Italian Courses: Appetizer & Dessert

Difficulty: Intermediate Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins

Servings: 6 Calories: 185 kcal

Best Season: Suitable throughout the year

Description

Italian Vegetable Lentil Soup isn’t just a meal; it’s a complete experience. Before I dive into the heart of this delicious recipe, let’s chat about what pairs beautifully with it. A warm slice of crusty Italian bread or a simple, side salad with arugula and lemon dressing will enhance your dining experience. Picture this: you scoop up a generous ladle of that hearty soup and enjoy it alongside that fresh, lightly dressed salad. It’s as satisfying as a sunny day in Tuscany!

Ingredients

Servings

Soup Base:

• 1 cup onion, finely diced (yellow or white)
• 1 cup carrot, peeled and chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 4 cups canned diced tomatoes, including juice
• 8 cups low-sodium vegetable broth
• 3 teaspoons Italian herb seasoning
• ¹⁄₂ teaspoon sea salt
• ¹⁄₄ teaspoon freshly ground black pepper
• 2 cups dried lentils, rinsed and picked over

Finishing Touches:

• ¹⁄₂ teaspoon smoked paprika (optional for subtle depth)
• 1 teaspoon balsamic vinegar (optional for a touch of acidity and flavor balance)
• ¹⁄₂ cup grated Parmesan cheese
• ¹⁄₂ cup fresh parsley, chopped

Instructions

Step 1: Sauté the Base

1. In a large pot, heat the olive oil over medium heat. Add the finely diced onions. Sauté them until they become translucent and slightly caramelized, about 5 minutes. Stir in the chopped carrots and celery, cooking for another 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.

Step 2: Add the Tomatoes and Broth

1. Next, it’s time for the vibrant tomatoes! Pour in the canned diced tomatoes, including the juice. Stir everything together, allowing the mixture to simmer for a few minutes. Then, add in your low-sodium vegetable broth. The amount of broth is essential; it forms the soup’s delicious base.

Step 3: Season and Add Lentils

1. Here’s where the magic happens—add the dried lentils, Italian herbs, salt, and pepper. Give everything a good stir. Once it’s combined, bring it to a gentle boil. After that, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. This is when the lentils will soften.

Step 4: Final Touches

1. Once the lentils are tender, check the seasoning. At this point, I sometimes add smoked paprika for that smokey depth. If you’re looking for a hint of acidity, a splash of balsamic vinegar works wonders. Stir in the grated Parmesan cheese and fresh parsley right before serving for that extra layer of flavor.

Step 5: Serve and Enjoy

1. Ladle the soup into bowls and serve it hot with a sprinkle of additional Parmesan on top if desired. Don’t forget a side of crusty bread! Trust me, it’s a game-changer.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 185kcal

% Daily Value *

Total Fat 5.9g10%

Saturated Fat 1.9g10%

Trans Fat 0.1g

Cholesterol 9mg3%

Sodium 608mg26%

Total Carbohydrate 29g10%

Dietary Fiber 5g20%

Sugars 14g

Protein 9g18%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Olive Oil: The quality matters. Choose a good extra-virgin olive oil, as it adds richness and handles heat well.
  
• Lentils: Make sure to rinse your lentils and pick out any small stones or debris. This ensures a smooth texture in your soup.
  
• Herbs: Italian seasoning serves as a blend of flavors that tie the dish together. You may also add fresh herbs if you have them on hand.
  
• Parmesan: This adds salty richness and depth. If you want a vegan version, just skip this or use a vegan substitute.
  
• Storage: This soup keeps well in the fridge for up to a week, but it also freezes beautifully. Perfect for meal prep!
  
• Acidity: The vinegar contributes brightness. Adjust to your taste depending on how sharp you want the soup.
  

Keywords: Italian Vegetable Lentil Soup