Italian-Style Lentil Soup

Name: Italian-Style Lentil Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 2 teaspoons olive oil; 2 medium onions, chopped; 2 celery ribs, thinly sliced; 1 medium carrot, chopped; 1 cup dried lentils, rinsed; 1/4 cup minced fresh parsley; 1 tablespoon reduced-sodium beef bouillon granules; 1/2 teaspoon pepper; 5-1/4 cups water; 1 can (6 ounces) tomato paste; 2 tablespoons white vinegar; 2 teaspoons brown sugar; 1/2 teaspoon salt; 2 tablespoons shredded Parmesan cheese

I like to serve lentils often because they are inexpensive and nutritious. I sometimes add them to my homemade spaghetti sauce and serve over noodles. —Rachel Keller, Roanoke, Virginia

Ingredients

2 teaspoons olive oil
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
5-1/4 cups water
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Directions

In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender.
Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally.
Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese.
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 water if necessary.

Health Tip: Unlike dried beans, lentils don’t have to be soaked before using. They are a quick-to-cook source of iron, most B vitamins and fiber.

Nutrition Facts

1 cup: 122 calories, 2g fat (1g saturated fat), 1mg cholesterol, 420mg sodium, 21g carbohydrate (11g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

Originally published as Italian Style Lentil Soup in Healthy Cooking December/January 2009

Reviews

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Average Rating:

LeslieH

Jan 29, 2019

Very tasty and easy to make. I used a box(4cups) of low sodium beef broth plus 1 1/4 cups water instead of using beef bouillon. I also did as another reviewer and added a clove of minced garlic and a dash of thyme. I did not have fresh parsley so added less of dried instead. I would definitely make again.
lapodo

Dec 3, 2018

I've been using this recipe for a long time. It is so tasty and easy to make. I always make a double batch and freeze. Enjoy!
Bonnie

Jan 2, 2018

nice soup
Georgia Peach

Dec 31, 2017

Wonderful soup! I used homemade turkey broth and added some leftover rice that had been cooked in turkey broth in addition to the red lentils - everything else as per the recipe. Really enjoyed this one and will be sure to make it again!
BobbysChicagoBAbe

Sep 27, 2015

Really great flavor! Plan to make again!
valdater

Apr 13, 2015

This is one of the better lentil soups I have ever had. It was so easy to make and super cheap to make because I already had many of the ingredients on hand. It is hearty, healthy, and low fat. Very satisfying.
dotsie63

Jan 4, 2015

First time making lentil soup, excellent recipe, I added a couple cloves of garlic and a little bit of tyme.
rmbarr059

Sep 21, 2011

I was pleasantly surprised by the flavor of this soup! I've never cooked lentils before, but my husband and I really enjoyed this nice, low-cal addition to dinner.
Jennifer1069

May 9, 2011

This was my first time cooking with lentils and I really enjoyed this soup and will make it again!!
joedebfry

Oct 4, 2009

Tasty, simple to make, nutritious!