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Italian Lentil Soup

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 (2 quarts)


  • 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


  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 269 calories, 3g fat (0 saturated fat), 0 cholesterol, 383mg sodium, 48g carbohydrate (9g sugars, 14g fiber), 13g protein.

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  • sdipiazza
    Jul 12, 2016

    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!

  • themoorfamily
    Oct 25, 2014

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

  • rkj620
    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.

  • smagal
    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.

  • kabuki
    Mar 3, 2012

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

  • MelissaIG
    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.

  • Bakerj
    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

  • kdhcooks
    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.

  • GerlindaJ
    Jul 10, 2010

    No comment left

  • avalonblythe
    Jun 7, 2010

    I added some sliced sausages. My husband LOVED it.