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Italian Lentil Soup Recipe

Italian Lentil Soup Recipe

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. YIELD: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

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, 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).

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

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MY REVIEW
Reviewed Oct. 25, 2014

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

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"

MY REVIEW
Reviewed Oct. 17, 2010

"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."

MY REVIEW
Reviewed Jun. 7, 2010

"I added some sliced sausages. My husband LOVED it."

MY REVIEW
Reviewed Apr. 29, 2010

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

MY REVIEW
Reviewed Apr. 11, 2010

"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!"

MY REVIEW
Reviewed Mar. 29, 2010

"Tomatoey and delishious. And easy!"

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