Description
A hearty Italian-style lentil soup packed with fresh vegetables, aromatic herbs, and protein-rich brown lentils. This comforting and nutritious soup is easy to prepare, perfect for any season, and can be served with a sprinkle of Parmesan cheese for added flavor.
Ingredients
Scale
Vegetables and Aromatics
- 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)
- 1 1/2 cups diced zucchini (1 medium)
- 2 cups packed chopped kale or spinach
Liquids and Canned Goods
- 4 (14.5 oz) cans vegetable broth
- 2 (14.5 oz) cans diced tomatoes
Dry Ingredients and Seasonings
- 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 to taste
Other
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- Parmesan cheese, for serving (optional)
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a large pot over medium-high heat. Add diced carrots and onions, sauté for 2 minutes, then add minced garlic and sauté another 2 minutes until fragrant.
- Add liquids and lentils: Pour in the vegetable broth and diced tomatoes. Stir in rinsed lentils, dried basil, oregano, thyme, and season with salt and freshly ground black pepper to taste.
- Simmer the soup: Bring the mixture to a boil. Reduce heat to medium-low, cover the pot, and let it simmer for 35 minutes, stirring occasionally to prevent sticking.
- Add zucchini and greens: Stir in diced zucchini and chopped kale. Continue simmering the soup for an additional 10 minutes. If using spinach, add it only in the last 2 minutes of cooking to maintain its texture.
- Finish and adjust consistency: Stir in fresh lemon juice. If the soup is too thick, add up to 1 cup of water to thin it to your preferred consistency, as the lentils will continue to absorb liquid while resting.
- Serve: Ladle the soup into bowls and serve warm, topped with Parmesan cheese if desired.
Notes
- This lentil soup is packed with fresh vegetables and zesty Italian herbs, making it both nutritious and flavorful.
- Rinsing and picking over lentils ensures a smooth texture and removes any debris.
- If you prefer a thicker soup, add less water during finishing, or more water if you like it thinner.
- Using kale adds a heartier texture, while spinach provides a tender leafy green flavor.
- Parmesan cheese is optional but adds a nice savory touch.
- The soup is perfect for leftovers and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 13 g
- Sodium: 1323 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 16 g
- Protein: 15 g
- Cholesterol: 0 mg
