Italian lentil soup is a hearty soup that is perfect for cooler weather. Simple to make and budget friendly, our version includes carrots, onions, celery, and plum tomatoes, plus baby spinach, a touch of oregano, and a rind of Parmigiano Reggiano. Perfect served alongside a salad, sandwich, or some crusty bread, this soup can be ready in about 1 hour.
Full Instructional Video
One of the things I like best about Italian lentil soup is that it can be made with items that I almost always have on hand in the pantry, and in the refrigerator.
I usually keep several bags of lentils in my pantry as well as plum tomatoes and beans. Carrots, celery, and onions are also always there waiting to be used in some way. From beef barley soup and Tuscan white bean soup, to pasta e ceci and split pea soup we make plenty of soup recipes during the fall and winter months.
This is the soup I grew up eating. Nothing fancy about it at all. In fact, it is really basic. More basic than my sausage lentil soup, though that one isn’t too difficult either.
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How to make the best lentil soup
Note: Whenever using lentils, make sure to inspect them in a bowl for any hard rocks or debris and be sure to discard.
Each number corresponds to the numbered written steps below.
- Dice 2 celery ribs, 2 medium carrots, and 1 medium onion (Photo #1). Tip: Include the celery leaves for more flavor!
- Heat a large heavy pot to medium-low and add a 1/4 cup of olive oil along with the carrots, celery, and onion. Cook until soft and translucent (about 10 minutes). (Photo #2)
- After the veggies are nice and soft add in 3 ounces of tomato paste (half a standard can) and cook, stirring frequently for 5 minutes (Photo #3).
- Next, add in 8 ounces of hand-crushed plum tomatoes, 1 teaspoon of dried oregano, 1 bag of lentils (standard 1 pound bag), a Parmigiano Reggiano rind, and 8 cups of water. Bring to a boil, then lower heat and cook over a simmer until the lentils are soft (about 45-50 minutes) (Photo #4). Note: I always recommend saving the rinds from Parmigiano Reggiano blocks. They add great flavor to almost all soups! Just omit this step if you don’t have one.
- Taste test the lentils to make sure they are all tender and that no hard pieces are left. Once satisfied, turn off the heat and add the baby spinach (Photo #5).
- Adjust salt and pepper to taste to get the flavor just right (Photo #6).
Bring your pot of lentil soup to the table and serve alongside a delicious green salad and this light and fluffy no knead focaccia.
Drizzle your best extra virgin olive oil onto each bowl and offer grated cheese for anyone who would like some.
Top tips
- Check your lentils. Whenever working with lentils, make sure to inspect them in a large bowl for any hard pebbles or debris. Sometimes they can erroneously be packaged at the sorting facility. Just discard anything that is not a lentil.
- Save your Parmigiano Reggiano rinds. When you’ve used the last bit of cheese and are about to toss the rind, think twice. Adding the rind to sauce and soups, like sausage lentil soup, spicy sausage potato and kale soup or pasta e ceci adds another layer of flavor that is just so darn good.
- Make ahead of time. Making any soup ahead of time and allowing it to sit in the fridge for a day or two will allow the flavor time to mature, yielding an even better tasting soup.
- Don’t be afraid to add. I added baby spinach to this recipe, but don’t be shy to add other ingredients depending on your mood. I usually add red wine vinegar right before I eat lentil soup. My wife usually adds Greek yogurt to hers for some extra protein. Sausage or even ground turkey would be great add-ins as well.
More great soup recipes
In addition to the soups I mentioned above, these are some of my favorites, and more reasons to hang on to those Parmigiano Reggiano rinds!
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Italian Lentil Soup
Ingredients
- 1/4 cup (60g) extra virgin olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 1 teaspoon dried oregano
- 3 ounces (85g) tomato paste
- 1 cup (240g) crushed plum tomatoes
- 1/2 pound (226g) baby spinach
- 8 cups (1.9kg) water
- 1 pound (454g) brown or green lentils see notes below
- 1 small Parmigiano Reggiano rind optional, see notes below
- salt and pepper to taste
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Instructions
- Heat a large heavy pot to medium-low and add the olive oil, carrots, celery, and onion. Cook until soft and translucent (about 10 minutes).
- Add in the tomato paste and cook, stirring frequently for 5 minutes.
- Next add in the plum tomatoes, oregano, lentils, Parmigiano Reggiano rind, and water. Bring to a boil, then lower heat and cook over a simmer until the lentils are soft (about 45-50 minutes).
- After the lentils are cooked through and tender, turn off the heat and add the baby spinach.
- Taste test and adjust salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side. Also, serve with crusty bread. Enjoy!
Notes
- Makes 8 moderate or 6 large servings.
- Brown and green lentils can both be used. Brown cook a bit quicker and have a milder taste than peppery green lentils.
- Always save your Parmigiano Rinds! They are excellent for soups like this, but if you don’t have one just serve with grated cheese.
- A drizzle of extra virgin olive oil and/or a splash of red wine vinegar is an excellent addition to each bowl.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave. Lentil soup can be frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love your recipes. They are delicious and remind me of my dear mother and grandmothers recipes.
I like the original Italian recipes. No alterations.
We’re so happy you feel that way, Maureen!
Loved this recipe! I didn’t have crushed tomatoes but I did use a bottle of Mutti “Passata” puree. Sweet and Velvety flavor! Amazing! No rind but used shredded parm reggiano and melted fine. Also, red pepper flakes spiced it up a bit and was balanced by the sauce. One box chicken broth and 4 cups of water gave more flavor too. Can’t wait to try more!
We’re so happy you enjoyed, Dee!
This was delicious and healthy! We added parmesan and a drizzle of olive oil and balsamic vinegar to our bowls. This will definitely be in regular dinner rotation.
So happy you enjoyed!
That’s how I make it, and it’s delicious. Grated cheese on top, Yes! Will add olive oil also. O have some in the freezer now.
I love your recipes, James . Can’t wait to try fried artichokes.
You cook so much like my mother, grandparents and mother-in-law.
We appreciate the comment, Rosetta!
Perfect Lenten meal.
Wholesome and delicious.
So happy you enjoyed, Barbara!
Thank you for sharing .I’m going to try this recipe 😋
Hearty and easy to make soup! Used brown lentils. Jim, I added an entire 28oz can of tomatoes and 4 cups of water to the pot. Had to add about 1 more cup of water at the end of the cook. (Lentils absorbed quite a bit of liquid.) The Parmesan rind was the chef’s kiss. Turned out great.
I like how simple all of your recipes are!
We’re so happy you enjoyed it, Thomas!
Can I make this in the crock pot?
Hi Annette, we haven’t made it in a crock pot but pretty sure it would work.
I love your video’s. My mother was Sicilian you cook a lot like us. We always fry up pepperoni for more flavor in our lentils. It’s delish.
We’re so happy you’re enjoying the videos!
Can red lentils be used in place of brown or
white or brown?
Yes, though the texture may be different.
Great video with your family. Big snow here in Chicago tomorrow. Italian lentil soup on the menu. Thanks
We hope you enjoy the soup, Mark! Stay warm!