Best Italian Lentil Soup Recipes

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ITALIAN LENTIL SOUP



Italian Lentil Soup image

Italian Lentil Soup, a delicious healthy One Pot Soup Recipe. Made with vegetables and spices this is the perfect cool weather Comfort Dish.

Provided by Rosemary Molloy

Categories     Main Dish     Soup

Time 2h20m

Number Of Ingredients 15

1 cup dried Lentils* ((190 grams))
2 tablespoons olive oil
1/2 medium onion chopped
2 carrots (chopped) ((1 cup / 120 grams))
1 celery stalk chopped ((¼ cup + 1 tablespoon / 45 grams))
1-2 cloves garlic (minced)
4-5 cups vegetable or chicken broth ((940-1175 grams))
1 can pelati tomatoes (mashed) ((1¾ cups /240 grams))
½ teaspoon oregano
½ teaspoon basil
1 bay leaf
1-2 dashes hot pepper flakes or black pepper 1
2 medium potatoes (chopped) ((1 ¾ cups - 240 grams))
1 ½ cup baby spinach leaves ((45 grams))
salt**

Steps:

  • In a large bowl of water soak the lentils for approximately 1-2 hours, then drain and rinse.
  • In a large pot add the oil, chopped onion, carrots and celery, cook for 2 minutes stirring often then add the garlic and cook until onion is transparent.
  • Then add the lentils, broth, tomatoes and spices. Stir to combine, then bring to a boil, cover and simmer for 30 minutes. Add the potatoes and continue to cook for 30 minutes, in the last 5 minutes remove the bay leaf and add the spinach, stir to combine. At this point you can remove ⅓-½ the soup and blend until smooth* then add back into the pot. Heat through and serve.

Nutrition Facts : Calories 267 kcal, Carbohydrate 35 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Fiber 16 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

ITALIAN LENTIL SOUP RECIPE



Italian Lentil Soup Recipe image

This hearty Italian Lentil Soup Recipe is not only easy to make but healthy and delicious as well. One bowl is never enough!

Provided by Maria Vannelli RD

Categories     Soup

Time 1h

Number Of Ingredients 18

¼ cup olive oil (extra virgin)
1 medium onion (finely diced)
2 carrots (finely diced)
2 stalks celery (finely diced)
3-4 cloves garlic (minced)
½ cup white wine
14 ounces canned whole tomatoes (2 cups, hand crushed)
2 cups lentils (brown or green) (picked over and rinsed)
8 cups stock (vegetable or chicken, low sodium)
1 bay leaf
½ teaspoon thyme (dried)
4-5 leaves basil (fresh)
1 bay leaf
½ teaspoon red pepper flakes (optional)
salt and pepper to taste
extra olive oil for drizzling
2 tablespoons parsley (for topping)
2 tablespoons grated cheese (for topping, optional)

Steps:

  • Heat the oil in a large pot over medium-high heat.
  • Lower the heat to medium, add the diced onions (1 medium), carrots (2 medium) and celery (2-3 stalks) and saute for about 10 minutes until soft.
  • Add the minced garlic and saute for a couple of minutes.
  • Increase heat to medium-high, add ½ cup of white wine and cook for an additional minute or so.
  • Add the rest of the ingredients. More specifically, the hand-crushed tomatoes (2 cups), the sorted and rinsed dried lentils (2 cups), and 8 cups of stock (vegetable or chicken).
  • Finally, add 1 bay leaf, ½ teaspoon dried thyme, 4-5 basil leaves and salt and pepper to taste. As an option, you can add ½ teaspoon of red pepper flakes.
  • Bring to a boil, cover slightly, lower heat and simmer for approximately 30-40 minutes or until lentils are soft. Adjust the consistency of the soup by adding water.
  • Taste and adjust seasonings.
  • Remove bay leaf.
  • Serve with a drizzle of olive oil and garnish with chopped parsley and cheese.OPTIONAL: a squirt of lemon juice.

Nutrition Facts : ServingSize 1 serving, Calories 370 kcal, Carbohydrate 50 g, Protein 18 g, Fat 10 g, SaturatedFat 1 g, Sodium 1382 mg, Fiber 21 g, Sugar 8 g

ITALIAN LENTIL SOUP



Italian Lentil Soup image

Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3-1/4 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup dried lentils, rinsed
1 medium carrot, shredded
1 small green pepper, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (6 ounces) tomato paste
1 tablespoon lemon juice
2 cups cooked brown rice

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.

ITALIAN LENTIL SOUP



Italian Lentil Soup image

This hearty Italian Lentil Soup comes together in just thirty minutes. Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! A total freezer-friendly soup, so you will want to have extra!

Provided by Lora

Categories     Dinner

Number Of Ingredients 13

¼ cup olive oil (extra virgin)
1 medium onion (finely diced)
2 carrots (peeled finely diced)
2 stalks celery (leaves removed and finely diced)
2 cloves garlic (minced)
2 cups lentils (brown or green picked over and rinsed)
14 ounces canned whole tomatoes (hand crushed)
7- 8 cups stock (vegetable or chicken, low sodium (I used my homemade chicken broth))
2 bay leaves
1 head Tuscan kale (destemmed and chopped (regular kale is fine too))
salt and pepper to taste
½ teaspoon red pepper flakes (optional)
extra olive oil (for drizzling)

Steps:

  • Heat the oil in a large pot over medium heat.
  • Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
  • Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
  • Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
  • Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
  • Next, add in the broth and bay leaf.
  • Bring to a boil for a few minutes and then lower the heat to a simmer.
  • Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
  • Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
  • If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
  • When ready to serve, remove the bay leaf.
  • Ladle into serving bowls and drizzle on some olive oil.
  • Add in red pepper flakes, if using.
  • SLOW COOKER DIRECTIONS:
  • Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
  • Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
  • Stir in the kale during the last hour of cooking.
  • Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
  • Serve warm, garnished with optional toppings if desired.

LENTIL SOUP



Lentil Soup image

Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  • Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

THE BEST LENTIL SOUP



The Best Lentil Soup image

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped

Steps:

  • Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
  • Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
  • Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

ITALIAN-STYLE LENTIL SOUP



Italian-Style Lentil Soup image

I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. -Rachel Keller, Roanoke, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

2 teaspoons olive oil
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
5-1/4 cups water
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

HEARTY ITALIAN LENTIL SOUP



Hearty Italian Lentil Soup image

You can change the recipe to suit your tastes; use your favorite jarred sauce if you don't have any homemade, or use your own family's meatball recipe!

Provided by Kristin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 14

1 cup lentils
1 ⅓ quarts water, divided
⅔ cup uncooked long grain white rice
1 tablespoon vegetable oil
1 pound ground beef
1 egg, lightly beaten
2 cloves garlic, minced
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley
3 tablespoons Italian bread crumbs
salt, to taste
ground black pepper, to taste
1 quart tomato sauce
¼ cup grated Parmesan cheese for topping

Steps:

  • Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
  • Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
  • Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
  • In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 34.1 g, Cholesterol 60.9 mg, Fat 11.9 g, Fiber 6.8 g, Protein 20.9 g, SaturatedFat 4.3 g, Sodium 786.6 mg, Sugar 6.2 g

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian ...
From recipeschoice.com


ITALIAN LENTIL SOUP | WHAT'S COOKIN' ITALIAN STYLE CUISINE
2019-09-23 Drain and rinse. Process in food processor garlic, celery, garlic, parsley ( grandma chopped by hand). Put oil in a large soup pot, add the minced vegetables, carrots and tomatoes escarole, garlic powder, add salt and pepper to taste. Add any meat if using (IE bacon, ham, Italian sliced sausage or even pepperoni slice).
From whatscookinitalianstylecuisine.com


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