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Italian Lentil Soup (Zuppa di Lenticchie)

A hearty and flavorful Italian lentil soup perfect for a comforting meal. Made with simple ingredients and aromatic herbs, it's both nutritious and satisfying.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Oil
  • 3 tbsp extra virgin olive oil See Note 1
Vegetables
  • 1 medium brown/yellow onion peeled and finely diced
  • 1 large carrot washed, finely diced
  • 2 ribs celery finely diced
Garlic
  • 3 cloves garlic finely chopped
Legumes
  • 1 cup dried brown lentils
Canned Goods
  • 400 g crushed tomatoes 14 oz tin
Broth
  • 5 1/2 cups vegetable stock
Herbs & Spices
  • 1 piece Parmesan rind about 7 ½ cm/3 inches
  • 1/4 tsp dried red chilli pepper flakes
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 tsp fresh rosemary finely chopped (See Note 3)
Seasoning
  • to taste sea salt and freshly ground black pepper
Garnish & Finish
  • 2 tbsp flat-leaf parsley finely chopped
  • a drizzle extra virgin olive oil
  • to serve Parmesan cheese freshly grated

Method
 

  1. Heat olive oil in a large saucepan and sauté diced onion, carrot, and celery for 5 minutes until softened and translucent.
  2. Add garlic and cook for 1 minute, then add remaining ingredients. Bring to a boil.
  3. Lower heat and simmer for 30-40 minutes, stirring occasionally, until lentils are tender. Add extra stock if needed.
  4. Stir in chopped parsley, discard Parmesan rind, drizzle with olive oil, and serve topped with grated Parmesan.

Notes

For a richer flavor, let the soup sit for a few hours before serving to allow the flavors to meld.