Italian Lentil Soup

4.95 from 103 votes

Italian lentil soup is simple to make and ultra comforting. Lentils, carrots, onions, and celery are simmered together until soft. Our version adds baby spinach at the end for an extra dose of green.

Prep Time10

Cook Time55

Total Time1 5

Course: Soup

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

1/4 cup extra virgin olive oil
1 medium onion diced
2 ribs celery diced
2 medium carrots diced
1 teaspoon dried oregano
3 ounces tomato paste
8 ounces canned plum tomatoes hand crushed
8 ounces baby spinach
8 cups water
16 ounces brown or green lentils see notes below
1 rind Parmigiano Reggiano optional, see notes below
1 1/2 teaspoons kosher salt
salt and pepper to taste

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!

Video

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