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Lentil Soup (Italian Vegetable)

Lentil Soup will are available many sorts. My favorite kind is that this one, that is speech act with zesty Italian flavors and much of recent vegetables! It tastes heaps like petite marmite, however with the addition of protein-rich lentils. In alternative words, it’s 100 percent satisfying! 

Lentil Soup (Italian Vegetable)

This eater soup could be a should in your dinner rotation. I’ve tried many alternative types of soup and this is often simply the one I’d label the best! It brimfull with wholesome ingredients, it’s utterly filling and it’s super simple to create. Plus, it’s utterly comforting for of these cold fall days.

Even my youngsters love this Italian vegetable soup! we have a tendency to still have those dinners wherever it are often a struggle to urge them to end off their dinner, however no downside here! we have a tendency to like it with a aspect of buttered recent bread or daft.

Lentil Soup (Italian Vegetable)


  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/4 cups dried brown lentils , rinsed and picked over
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese , for serving (optional)


  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. 
  3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
  4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
  5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 
  6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). 
  7. Serve warm with parmesan cheese if desired.

Recipe From : Cooking Classy

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