Italian Lentil Soup
Total TimePrep: 15 min. Cook: 40 min.
Makes6 servings (2 quarts)
The wonderful thing about soup recipes is that they are so amenable to changes. I am always looking for ways to lower the calorie content so I eliminated the olive oil and just used olive oil spray to saute the onions and garlic. I had some cabbage, celery and yellow squash in the fridge that needed to be used up, so I chopped and dumped those in. I had a partially used can of cannellini beans that I wanted to get rid of so they joined the veggies. I only used 1 tblsp. tomato paste and in place of plain water used some beef bouillon cubes. I added some chopped cilantro on top.. I didn't use any meat, but you could add some Italian sausage, ground beef or ground turkey. DELICIOUS!
Add some sausage and you have a perfect, balanced meal. This is delicious!!!
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.
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.
Rich and filling. It's a family favorite. Sometimes I chop the carrots to make preparation a little easier.
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.
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
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.
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I added some sliced sausages. My husband LOVED it.