Name: Lentil Soup (Italian Vegetable) – Cozy, Easy, and Full of Flavor
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 1 1/2 cups diced carrots (3 medium); 1 1/2 cups diced yellow onions (1 medium); 1 1/2 Tbsp minced garlic (4 cloves); 4 (14.5 oz) cans vegetable broth; 2 (14.5 oz) cans diced tomatoes; 1 1/4 cups dried brown lentils, rinsed and picked over; 1 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp dried thyme; Salt and freshly ground black pepper; 1 1/2 cups diced zucchini (1 medium); 2 cups packed chopped kale or spinach; 1 Tbsp fresh lemon juice; Parmesan cheese, for serving (optional)

Lentil Soup (Italian Vegetable) – Cozy, Easy, and Full of Flavor

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A hearty Italian vegetable lentil soup packed with fresh veggies, zesty herbs, and protein-rich lentils. Comforting, filling, and easy to make any time of year.

Author: CHEF RAMSAY
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 Tbsp olive oil
1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced yellow onions (1 medium)
1 1/2 Tbsp minced garlic (4 cloves)
4 (14.5 oz) cans vegetable broth
2 (14.5 oz) cans diced tomatoes
1 1/4 cups dried brown lentils, rinsed and picked over
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 Tbsp fresh lemon juice
Parmesan cheese, for serving (optional)

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Instructions

1. Heat olive oil in a large pot over medium-high heat.

2. Add carrots and onions and sauté 2 minutes then add garlic and sauté 2 minutes longer.

3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.

4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.

5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.

6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).

7. Serve warm with parmesan cheese if desired.

Notes

Stick with brown or green lentils or adjust the cooking time. Red lentils cook in over half the cooking time of brown and green.

If you don’t have the dried herbs listed here, you could substitute 1 Tbsp dried Italian seasoning instead of basil, oregano and thyme.

If you are out of vegetable broth, chicken broth will work too.

Don’t skip the lemon. Even though it’s a small amount it adds a nice hint of brightness.

Find it online: https://cookingwithramsay.com/lentil-soup-recipe/