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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Love your website and recipes! I always some ditalini into my lentil soup.
Thanks for the comment, Joanne, and so happy you’re enjoying the recipes!
So good!
Thanks for the comment, Gena, and so happy you liked the lentil soup!
Hi Jim,
I grew up on Long Island in a Sicilian household and now as an adult mother of two teenagers in New England with no family nearby, I find myself craving the comfort foods of my youth, especially around the holidays. Thanks for bringing it back for me! Everything looks delicious. We made the Sicilian pizza and calamari on Christmas Eve and we are making the Lentil soup on New Years Day. Can’t wait! Also, love the countertop burner. Can you share the make and model?
All the best,
Dawn
Hi Dawn, thanks for the comment! I’m so happy you’re enjoying the recipes and hope you enjoy the soup tomorrow. The burner is in the shop linked on the site under kitchen tools – it’s an Iwatani.
I’ve made this soup, it’s excellent!
I have 2 Tupperware bowls filled in the freezer for days I don’t want to cook,
Thank you Jim!
I will definitely try with the yogurt and your way with the olive oil and Parmesan cheese.
It’s delicious on its own, I did use the Parmesan rind as I have lots in my freezer.
Happy New Year!
Thanks so much for the comment and so happy you enjoyed the lentil soup! Happy New Year!
I can’t wait to try this it looks delicious.
Hi Sarah, I hope you enjoy it!
I first tried this recipe two months ago as a healthier alternative from some other dishes I had been cooking. I thought this soup was going to be rather bland since it calls for water instead of broth. Boy was I wrong! This soup is literally bursting with flavor! I made this again tonight. My parents loved it too. Thanks for sharing your recipe with us!
Hi Paul, I’m so happy you and your parents liked the lentil soup and really appreciate the comment!
Can I use a chunk of cheese if I don’t have the rind? Gonna make this soup this weekend now that’s it’s supposed to get colder here in Tampa.
Hi Scott, if you don’t have a rind I’d just add some grated cheese at the end. Hope you enjoy and stay warm!
I love lentils but haven’t found a good recipe until now. Thank you for the simple but delicious recipe. It’s going in our winter meal rotation for sure.
Hi Peter, I’m happy to hear you enjoyed the lentil soup and really appreciate the comment!
Simple to make and awesome taste!
Hi John, so happy you enjoyed and thanks for the comment!
What are the quantities/how many people does this serve?
Hi there, you can find this information within the recipe card: it makes 8 moderate or 6 large servings.
Hi Jim. How would you advise this. Recipe if you wanted to make it with italian sausage (NYE style)?
Thanks.
Hi Mark, you can either remove the sausage from the casing and saute before adding the veggies, or you can cook in the oven and slice it and add to the soup, gumbo style.
Hi,
I have a question: instead of 8 oz. of canned plum tomatoes, hand crushed, can I substitute 8 of canned crushed plum tomatoes (they come ALREADY crushed when you first buy them)? Or do you think it will ruin the soup? (I have everything on hand except whole peeled tomatoes.) TIA!
P.S. BTW, I can’t wait for you to post your veal parm recipe!
Hi there, you can substitute with crushed tomatoes.
You’re my go-to when I need inspiration. Made this with garlic, garden tomatoes, sliced hot links (Evergood brand – the best), and chopped romaine instead of spinach. Very different from my mom’s lentil soup, this was more of a stew. Husband loved it. Thank you for your great site and videos!
Hi Nancy, I appreciate the comment and am so happy you and your husband enjoyed the lentil soup!
I’m a new subscriber to your channel. I made this soup tonight, it was excellent. I thought it would need garlic but surprisingly it didn’t. I look forward to making more of your dishes. Thanks!
Hi Gina, welcome to the channel and I’m so happy you enjoyed the lentil soup. Thank you for the comment!
This is so good! I made mine vegan (used vegan parmesan shreds) and followed Instant Pot directions from the comments (20 pressure, 15 nat rest). I made this on a day when I was starting to feel sick and was glad to have this prepared when Covid hit. Loaded with recovery nutrients! Thank you for sharing.
Hi Dereka, I’m so happy you liked this one and hope you feel well again soon!
Follow this Family on Youtube. Simple instructions and great tasting soups.
Buon appetito!
Hi John, really appreciate the comment and glad you’re enjoying the soups!
Excellent simple and clean soup! Very modifiable but tasty as written!
Hi Adam, thanks for the comment and happy you enjoyed the lentil soup!
This is so healthy and delicious, even to a Korean family!
Hi Seo, so happy you liked this recipe! Thanks for the comment.
Hit with the whole family. Thanks for sharing.
Thanks, Jim! Glad you all enjoyed it.
Jim, I have saved almost all of your recipes that I have found on FB. This lentil soup is the first one I’ve tried…..delish! Can’t wait to make all the others. Thank you for sharing
Hi Maggie, I’m so happy to hear you enjoyed the lentil soup! Thank you for the comment, and hope you like the other recipes as well!