Italian Lentil Soup Recipe
Italian Lentil Soup Recipe photo by Taste of Home

Italian Lentil Soup Recipe

Publisher Photo
Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. Marybeth Gessele - Gaston, Oregon
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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).
Originally published as Italian Lentil Soup in Healthy Cooking April/May 2010, p19

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.

Reviews for Italian Lentil Soup

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 2, 2013

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.

MY REVIEW
Reviewed Nov. 19, 2012

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.

MY REVIEW
Reviewed Mar. 3, 2012

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

MY REVIEW
Reviewed Oct. 8, 2011

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.

MY REVIEW
Reviewed Nov. 18, 2010

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

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