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Italian Lentil Soup Recipe

Italian Lentil Soup Recipe photo by Taste of Home

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Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. Marybeth Gessele - Gaston, Oregon

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Healthy

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Italian Lentil Soup Recipe

Prep: 15 min. Cook: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3-1/4 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup dried lentils, rinsed
1 medium carrot, shredded
1 small green pepper, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (6 ounces) tomato paste
1 tablespoon lemon juice
2 cups cooked brown rice

Directions

In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Yield: 6 servings (2 quarts).

Nutritional Facts 1-1/3 cups with 1/3 cup rice equals 269 calories, 3 g fat (trace saturated fat), 0 cholesterol, 383 mg sodium, 48 g carbohydrate, 14 g fiber, 13 g protein.

Originally published as Italian Lentil Soup in Healthy Cooking April/May 2010, p19

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Reviews for Italian Lentil Soup

Italian Lentil Soup

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Reviewed on Jan. 02, 2013 by rkj620

The recipe was good, but it was a little too acidic for my taste. Next time I make it I will add something to balance it out.

Reviewed on Nov. 19, 2012 by smagal

It was okay, but it seemed to need something, you when I heated up the leftovers I added some spaghetti sauce to it and it was much better.

Reviewed on Mar. 03, 2012 by kabuki

Rich and filling. It's a family favorite. Sometimes I chop the carrots to make preparation a little easier.

Reviewed on Oct. 08, 2011 by MelissaIG

Made it for company and they all loved it. I cooked the lentins separately, for me they needed more cooking time, then I followed the directions and it came out great.

Reviewed on Nov. 18, 2010 by Bakerj

We really like this soup and it's good for you. Yummy. I too just sliced the carrots thin, and I used more broth than water and simmered it longer than the stated time. But I will make this again

Reviewed on Oct. 17, 2010 by kdhcooks

This soup is fantastic! Delicious comfort food. Easy to make and so tasty! Husband approved as well. Instead of shredding the carrot, I sliced it thin. I also had to simmer the lentils 5 more minutes till they were tender.

Reviewed on Jun. 07, 2010 by avalonblythe

I added some sliced sausages. My husband LOVED it.

Reviewed on Apr. 29, 2010 by DonnaLadley

I really liked this one. It was easy and good.

Reviewed on Apr. 11, 2010 by adrianaj24

When making the Italian Lentil Soup, I accidentally substituted the diced tomatoes with crushed tomatoes-- Oh my gosh! It was so delicious! It was like eating sphaghetti with no guilt at all. For my husband who hates lentils to like this, you know it's really good!

Reviewed on Mar. 29, 2010 by Gabrielle Schroader

Tomatoey and delishious. And easy!