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

Italian Lentil Soup Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 40 min.
MAKES: 6 servings


  • 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 cup: 269 calories, 3g fat (trace saturated fat), 0mg cholesterol, 383mg sodium, 48g carbohydrate (9g sugars, 14g fiber), 13g protein


  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, if desired, pepper flakes. 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.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.
    Yield: 6 servings (2 quarts).
Originally published as Italian Lentil Soup in Healthy Cooking April/May 2010, p19

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Reviewed Oct. 25, 2014

"Add some sausage and you have a perfect, balanced meal. This is delicious!!!"

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."

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."

Reviewed Mar. 3, 2012

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

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."

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