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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Exact same recipe we use for decades,~~ we add a heaping tbsp of ricotta or sour cream~ just before serving. So creamy and delish! One of the healthiest soups on earth!
Hi Kathy, thanks for the comment and so happy you enjoyed the recipe!
One of our favorite dishes! I add some hot Italian sausage to give it some more substance and it’s a great flavor addition! Thanks for this and many other recipes!
Hi Shawn, thanks for the comment and so happy you enjoyed this. Sausage is a great addition!
such a lovely dish! made it the 2nd time today and added 3,5 ounces of lightly smoked, finely cubed pancetta to the vegtables – gave it a wonderful flavour and richness!
Hi Sebastian, I’m so happy you’re enjoying the recipe, thank you for the comment!
I’ve tried the rest, found yours to be the best🤗
Hi Judy, thank you so much for the comment and so happy you enjoyed the recipe!
I love this soup, I cook it up on Sunday and have it for my lunch every day
Hi Jess, so happy you enjoy the lentil soup and really appreciate the comment!
It’s even getting better every time you heat it up again. So it’s a good idea to cook a large pot right away.
Hi Wolfgang, I’m so happy you enjoyed the lentil soup and really appreciate the comment and review!
This is wonderful! Used French lentils, and that Parmesan rind really adds to the flavor. Thank you!
Hi Gloria, I’m so happy you enjoyed the soup and really appreciate the comment!
Thank you for the tips! I love feta cheese crumbles & Parma & chopped avocado for garnish !!
Hi Regina, so happy you enjoyed the recipe.
Soo good. I added some fresh minced garlic and replaced 4 cups of water will homemade chicken bone broth and a splash of lemon juice before serving. Very yummy!
Great to hear, Laurie!
Love this recipe;I’ve been making it for a while.I just made it with Chorizo cut up and it turned out great!
Hi Lorraine, thanks for the comment! Chorizo sounds like a great addition!
Made this a week ago and it is a keeper! Full of flavor even though I forgot to add the spinach. Added it when I reheated and did not add a lot to the taste but certainly to the nutritional value and appearance! Now I have several servings in the freezer to enjoy when I feel lazy!
Hi Abby, I really appreciate the comment and so happy you enjoyed the soup!
I love the way that you teach people how to cook. You are so down to earth and relatable. Don’t change a thing! Thank you for doing what you do!
P.S. I have tried so many of your recipes and haven’t come across a bad one!
Hi Debbie, I really appreciate the kind words and thanks for following along!
Delicious as all your recipes are!! I love everything you make . I find it easy the way you explain things and you have so many recipes I remember my grandparents making!!
Hi Judy, thanks for the comment and so happy you’re enjoying the recipes!
I love lentil soup. Grew up eating this during lent since no meat was allowed being Catholic. I still make it. Today and I love your version.
Diane
Hi Diane, thanks for the comment and so happy you enjoyed!
This soup is delicious. I used canned mutti cherry tomatoes. I also added a little vinegar with the olive oil and cheese. I will definitely make this again.
Thanks for the recipe.
Hi Renee, thanks for the comment and so happy you enjoyed!
Watching your video convinced me to try lentil soup for the first time because it looked so good.
Followed the recipe and the result was fantastic! We even tried the soup the different ways your family did and all are very good and our favorite was with the added vinegar.
I’m looking forward to trying many more of your creations. Thanks so much!
Hi Jeannie, so happy you enjoyed the lentil soup and that you tried the different ways! Thanks so much for the comment and review!
Do you think I could use some baby book choy instead of spinach
Hi Joann, I haven’t tried it with baby bok choy but it would probably work. If you give it a try, let us know how it turns out.
Your version of this Lentil Soup is delicious. I sometimes add Ditalini pasta, so good. I have a question; how come you never use Himalayan salt in any of your dishes. Does it make any difference?
Hi Janet, I like kosher salt because it’s easier to handle when cooking and it’s more affordable. Cooking-wise, I believe they can be used interchangeably.
Made this today and it was delicious. I made half the recipe and it turned out fantastic. Thank you for sharing this and I am looking forward to trying the manicotti next!
Hi Jeannie, thanks for the comment and so happy you enjoyed it!
Jim you have become one of my most fav chefs. Thae lentils are one of my most fav legumes. My Mom used to put baby onions and hot red chilies fried in ghee in it. I can’t cook like my Mom did but I really like your version. Your younger judge’s taste is a bit like mine. I put a spoonful of lemon juice or apple cider vinegar in it with a drizzle of extra virgin olive oil.
Hi Vinod, thanks for the comment and I’m so happy you enjoyed this version. Your mom’s version sounds awesome too!