Italian lentil soup is a hearty, comforting dish that combines simple ingredients with rich, savory flavors to create a meal that warms both body and soul. This classic soup is beloved for its depth, versatility, and nourishing qualities, making it a staple in Italian kitchens.
The base of the soup usually begins with a soffritto of onions, carrots, and celery sautéed in olive oil. Garlic, tomatoes, and aromatic herbs such as rosemary, thyme, and bay leaves are added to build layers of flavor. Lentils, the star ingredient, are simmered slowly in vegetable or chicken broth until tender, absorbing the herbs and seasonings while lending a creamy texture to the soup. Some versions include pancetta or Italian sausage for extra richness, though it works equally well as a vegetarian dish.
What makes Italian lentil soup so satisfying is its balance. The earthy lentils, sweet vegetables, and savory broth come together harmoniously, creating a hearty yet light meal. A drizzle of good olive oil and a sprinkle of freshly grated Parmesan cheese just before serving adds a finishing touch of flavor and richness.
This soup is also incredibly versatile. You can add potatoes, kale, or spinach for extra nutrition, or serve it over small pasta like ditalini or orzo to make it even more filling. Leftovers taste even better the next day, as the flavors continue to meld and deepen.
Italian lentil soup pairs beautifully with crusty bread, focaccia, or a simple side salad, making it perfect for a cozy weeknight dinner or a satisfying lunch. It is nourishing, flavorful, and comforting, yet simple enough to prepare with everyday ingredients.
More than just a meal, this soup embodies the Italian philosophy of cooking: using fresh, quality ingredients, and letting each one shine. Every spoonful is a reminder of home, tradition, and the timeless pleasure of a warm bowl of soup.
Ingredients
- 1 cup dry lentils rinsed and drained
- 2 tablespoons olive oil extra virgin
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can diced tomatoes 14 ounces, with juices
- 4 cups vegetable broth low-sodium
- to taste salt and pepper
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the sliced carrots and chopped celery, and cook for about 5 minutes.
- Add the rinsed lentils, dried oregano, dried basil, diced tomatoes with their juices, and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30-35 minutes, or until the lentils are tender.
- Season with salt and pepper to taste before serving.
Nutrition
Perfect for a chilly day! Loved it, 10/10!
I made this soup last night, and it was so hearty! Definitely a new favorite.
I don’t know, I think it might have been too bland for my taste. Needs more spices or something.
Easy recipe, but I added some chili flakes for an extra kick! Yummy!
Chili flakes sound like a great idea! I might try that next time.
How do you get lentils to be tender in 30 minutes? Mine took forever!
This soup was amazing! So hearty and filling. Will definitely make again!
Is this really Italian? It lacks the flavor I expect. Maybe try adding some parmesan.
Too much stuff in there! Just stick to basic soup!
Not bad. I think I put too much garlic though. Next time I’ll use less.
Garlic is awesome! But yeah, it can be strong. Next time, maybe just one clove? Or do like I do and let it shine! 😂
Woah, lentil soup? Kinda weird but surprisingly tasty!
Didn’t like it. Just not my thing. Lentils taste weirdt.
Absolutely delicious! I’m not a great cook but even I managed this. Thanks!