Brimming with healthy, hearty vegetables and deliciousness this Italian lentil soup is deeply savory with a rich umami flavor.
The simple lentil has a rich history dating as far back as Ancient Rome. It has been a staple in Asian, Arab, and Mediterranean countries for many years. Lentils are said to symbolize Roman coins while they are cooking, and many cultures believe they bring luck, prosperity, and abundance to any who eat them. In Italy, lentils are served just after the stroke of midnight on New Year’s to bring said prosperity for the whole year to come.
I can’t guarantee you will have great luck or prosperity after eating this Italian lentil soup recipe, but I can guarantee you will be incredibly happy and full. Brimming with healthy, hearty vegetables and delicious lentils, this dish is deeply savory with a rich umami flavor. Aromatics from the Italian herbs will waft through your kitchen as you cook, smelling fragrant and irresistible. The earthiness of the lentils adds depth of flavor and the freshness of the spinach rounds out the entire meal.
More on lentils
Lentils come in an abundance of sizes and colors, each one cooks and tastes slightly differently. In Ancient Rome there were different lentils for every region and each had their own unique recipes—recipes that inspired our Italian lentil soup and many other dishes. Red lentils have a sweeter taste and dissolve when cooking to add a rich smoothness to any dish. The brown and green lentils have a slightly peppery flavor and hold their texture, making them perfect for soups and stews.
Lentils are high in fiber and protein, making them the perfect addition to any recipe, especially vegetarian or vegan ones. This recipe is not only delicious but it is also very healthy, containing many of the daily recommended vitamins and minerals our bodies need, like iron, calcium, and potassium. This dish will keep you satisfied for hours, and you won’t get that heavy, bogged-down, sleepy feeling.
FAQs & Tips
How do I prep and store the soup?
Our Italian lentil soup recipe is delicious when made ahead of time and reheats well. Make this dish as directed in the recipe, then cool it off and place it in an airtight container. You can store this dish in the refrigerator for up to five days or freeze it for up to three months.
How to save time
If you worry about portion control or meal prep, I recommend dividing up your lentil soup into single-serving containers. Then when you go to reheat this dish, you already have the perfectly sized meal—no need to worry about eating too much or not having enough.
Do I need to soak my lentils before I cook them?
No, unlike beans you do not have to soak lentils. I do suggest that you give the lentils a good rinse before cooking to remove any impurities.
Serving Suggestions
Our Italian lentil soup is one of those one-pot meals that is as tasty as it is easy. The versatility of this lentil soup keeps it in rotation in our kitchen all-year long. I love to add a pinch of red pepper flakes for that oh-so-perfect kick. A bit of vinegar or red wine can add a lovely tang, and chopped parsley provides a nice freshness. Other traditional versions of this recipe have pork or other proteins added, great for the meat eaters in the family.
Pair this Italian lentil soup with a side salad or a bit of crusty bread and you have a well-rounded dinner. The recipe is easy to make and great for any occasion, event or gathering… definitely a crowd pleaser. Another of our one-pot crowd pleasers is our Vegan Gumbo or our Crockpot Salsa Chicken. Looking to go a different route? If so, our Baked Potato Bar has just what you are looking for.Â
Italian Lentil Soup Recipe
Ingredients Â
- 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
- 1 rind Parmigiano Reggiano optional
- 1 1/2 teaspoons kosher salt
- Salt and pepper to taste
InstructionsÂ
- Start by heating the olive oil in a large pot over medium-low heat. Add the diced carrots, celery, and onion, cooking until they’re soft and the onions are translucent, about 10 minutes.
- Stir in the tomato paste and cook for about 5 minutes, stirring often to prevent sticking and burning.
- Add the hand-crushed plum tomatoes, dried oregano, lentils, optional Parmigiano Reggiano rind, and water. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook until the lentils are tender, approximately 45-50 minutes.
- Once the lentils are tender, remove the pot from heat and stir in the baby spinach until it wilts.
- Taste and adjust the seasoning with kosher salt and pepper. Serve the soup hot with a drizzle of extra virgin olive oil and grated cheese on the side, if desired. Pair with crusty bread for a complete meal.
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