This homemade Italian lentil soup recipe comes together quickly with a handful of pantry ingredients and can be customized, depending on your family’s tastebuds. Best of all, it’s chock full of folate, fiber and potassium for a heart-healthy soup course any night of the week.
Lentils are a workhouse legume. A nutritious, inexpensive source of protein, these low-fat, lens-shaped seeds are delicious in salads, sides and soups, like our Italian-style lentil soup that’s cozy, comforting and packed with nutrients.
To make it even heartier, we love adding ground beef, cooked sausage or leftover cubed chicken to this vegetarian starter that can easily become a weeknight entrée with a crusty baguette.
Ingredients for Italian-Style Lentil Soup
- Onions, celery and carrots: A mirepoix mix of onions, celery and carrots is the base for this warming, veggie-packed soup. We suggest chopping them into uniform pieces so you don’t run the risk of one caramelizing or browning faster than the others.
- Dried lentils: Brown or green lentils work best for the toothsome texture desired in Italian lentil soup. Just rinse them well so you don’t have any dust or grit clinging to your lentil seeds.
- Beef bouillon: A shortcut starter that imparts so much delicious flavor into this soup. We prefer reduced-sodium beef bouillon granules but in a pinch, beef bouillon cubes or powder will work, too.
- Tomato paste: There are many lentil soup recipes out there and no disrespect to some of the competition, but Italian lentil soup just wouldn’t be Italian without tomato paste.
- White vinegar: You’ll also want 2 tablespoons of white vinegar for acidity purposes, to balance out the other complex flavors swimming in this soup.
- Brown sugar: For a bit of sweetness.
- Parmesan cheese: Lentil soup fans know this cheesy garnish is the ultimate move when it comes to serving the Italian favorite.
DirectionsÂ
Step 1: Sauté the mirepoix
In a large saucepan coated with cooking spray, heat 2 teaspoons of olive oil over medium heat, then add the onions, celery and carrot and cook until crisp-tender, stirring occasionally.
Step 2: Simmer the lentils
Next, stir in the lentils, parsley, bouillon, pepper and water and bring it to a boil. Reduce the heat, then simmer covered for 20 to 25 minutes or until the lentils are tender.
Step 3: Stir in the remaining ingredients
Finally, stir in the tomato paste, vinegar, brown sugar and salt and heat through.
Step 4: Garnish with cheese
Serve with shredded Parmesan cheese on top.
Italian-Style Lentil Soup Variations
- Get creative with garnishes: Parmesan cheese is a classic topper for this savory soup but crumbled feta cheese, crispy bacon pieces or a dollop of sour cream would also be delish.
- Add croutons or grilled cheese bites: Soup and crusty bread go hand in hand, but mini grilled cheese bites? Now that’s taking soup and sandwich night to a whole new level.
- Pile on the greens: Braised collard greens, sauteed spinach and blistered kale also work well in lentil soup and sneak in more vitamins.
How to Store Italian Lentil Soup
Since this recipe feeds six, chances are you’re going to have leftovers. After all, that’s the best part of small or big-batching soup! Divvy up the rest in airtight containers with lids and enjoy for four to five days in the refrigerator, or for up to six months in the freezer.
Can you freeze Italian-style lentil soup?
Absolutely! Feel free to double or triple this recipe for thaw-and-eat meals all winter or simply freeze any leftovers in airtight containers once cooled. When you’re ready for another bowl, partially thaw the soup in the refrigerator overnight, then heat it in a saucepan, stirring occasionally. If it’s looking too thick for your liking, add a little water if necessary.
Italian Lentil Soup TipsÂ
How do I make my lentil soup less bland?
Lentils tend to be on the mild side, flavor-wise. This is why we called upon a blend of beef bouillon granules, tomato paste, white vinegar and brown sugar to amp them up. You could also try curry powder, sumac or garam masala in your soup for a deeper flavor profile.
Should I soak lentils before making soup?
Unlike dried beans, lentils don’t have to be soaked before using them but they should be rinsed.
How do I keep lentil soup from getting mushy?Â
Traditionally, green or French green lentils are used for Italian lentil soup since they hold their shape the best and don’t break down as much. However, brown lentils will also work if that’s what you have on hand.
