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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New subscriber here, found you on YouTube and loved watching you and your son or wife rating your creations! I also wanted to add that I love how you post all of the pictures to show the steps in creating your recipes. I have made a few of your creations and should go back and comment on those. Like I said, I’m new here.. but I will do that. Thank you for the detail you put into all of your recipe posts.
Hi Victoria, we really appreciate the comment and feedback on the recipes. Thank you and we hope you enjoy following along!
Love lentils
I prepare them with the lentils soaked over night or a couple of hours before until they absorbe the whole of the water.Never occurred to me to add Spinach though.We use lemon instead of vinegar. Topping with yoghurt is to my taste too. Excellent recepe
It wouldn’t hurt to use European measures parallel with the ounces
Thank you
Easy recipe with ingredients out of my pantry AND my 6yo & hubby ❣️this! Next I freeze some for my future self. Great recipe.
How about red lentils? Can they be used in this recipe?
Yes, you can use red lentils.
I’m cooking Italian Mental Soup right now. It smalls delicious. Thank you. I know I will enjoy it. I’m making a note of your website. I love the sound of your listed recipes.
Joan
Jim. I would love to see a simple recipe for ROASTED RED PEPPER SOUP?
This is delicious. Thank you!
Thanks James loved this recipe
So delicious and perfect for this subzero degree week. Thanks for the email reminder.
Great recipe that you can tweak and make your own. I leave out the salt and do half of the water and replace the other half with Better Than Bullion vegetable broth. I’ll also brown some pancetta at the start, take out most of the rendered fat and then add the crispy meat back in with the lentils.
I made this yesterday! Absolutely great soup! Froze some and will try adding some greek yogurt to it for the protein! Saved the recipe will be making often..I make a pot of soup every week..
Oh my goodness! I have wanted to make lentil soup for a long time and found your receipe to be absolutely divine! It was very easy to make. Quite flavorful! I did add a few extra ingredients from my spice rack that added a little kick to it. I am currently not eating meat and I had a feast eating two bowls of this for lunch! Can’t wait to explore more of your recipes. Thank you for sharing!!
Bon apetit!
If using crushed tomatoes, how much would I use by the way? I already made this and it’s delicious.
Hi Annette, you’d use the same amount – 8 ounces. So happy to hear you enjoyed this one!
I was eager to try this recipe but after the veggies were in the pot I discovered I only had a half bag of lentils. I forged ahead following the recipe closely only subbing the spinach for red chard in my garden. After finding that I had an excess of liquid, I added about 1/3 C of Acini di Pepe, checked for seasoning and added a sprinkle of cayenne, salt & some thyme. I served with lemon juice and some grated parm. My husband loved it. I did too!
I only have red lentils. Could I use them?
Hi Sharon, yes, you can use red lentils. Hope you enjoy!
You have a picture of 28oz can of tomatoes, should I just use 8oz? Thanks
Hi Ginger, yes, you’d remove 8 ounces worth from the can and use that. The amounts in the recipe card are specific and that’s what should be followed.
Thank you, I did as the recipe said, and it has come out delicious, natch. I’m saving it for tonight at midnight with champagne. Thank you again.
Making this recipe today for New Year’s Eve midnight meal.
Happy New Year!
Hope you enjoy it, Ginger, and thanks for the comment!
Best Italian lentil soup we’ve had. Followed recipe as written, except only had fresh plum tomatoes on hand. Also had to make my own tomato paste, super easy. Pantry was a little bare right after Christmas! Love Sip and Feast! Use many of their recipes. Simple, smart, straightforward. Thank you!!!
Hi James and Tara. I hope you had a lovely Christmas. I have a turkey carcass and I’m going to make stock/broth from it and use it to make this recipe. The soup looks great.
Tuning in to my favorite cooking show here! Thank you and your family! I am making your soup for Christmas this year. Can’t think of anything I’ve love to do better now. Homemade Italian bread will put it over the top.
Hi Robin, we’re so happy you’re enjoying following along with us! Enjoy the soup and have a wonderful Christmas!
I made this for my elderly parents recently, and I have to say, it was incredibly good… Total YUM. I don’t know what it is about it, but it is a total winner. A perfectly delicious, filling, healthy soup. Thank you for the recipe!!!
Hi Michele, we’re so happy you enjoyed!