Italian lentil soup

WHAT'S SPECIAL
An incredibly tasty and healthy vegetable soup that is super easy to make.
Italian lentil soup

If you cannot find kale, or you are not a big fan of it, this soup can be made with savoy cabbage instead. Both options work fantastic and the change in flavor is modest. Green cabbage will also result in a delicious soup but the change in flavor will be more noticeable.

The bay leaves and thyme really help to bring the Italian lentil soup to the next level, so be sure not to skip them. Also, feel free to adjust the amount of water or stock that you use depending on how thick you want your soup to be. And of course, try to make or get your hands on some quality vegetable stock.

Italian lentil soup

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Italian lentil soup

Italian lentil soup

Servings 4
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 30 minutes

Ingredients

  • ¾ cup red lentils
  • 1 small onion
  • 1 large carrot
  • 1 celery stalk
  • 5 cups vegetable stock
  • ½ can tomatoes
  • 3 oz chopped kale
  • 2 bay leaves
  • ¼ tsp dried thyme
  • 2 tbsp olive oil
  • salt and pepper
  • fresh parsley for garnishing

Instructions

  • Peel and chop the carrots, celery and onions.
  • In a large saucepan, heat up olive oil and throw in the carrots, celery and onions. Fry for a few minutes until the onion is translucent.
  • Add the washed red lentils, canned tomatoes, kale and vegetable broth. Then add a couple of bay leaves, the thyme, salt and pepper.
  • Bring to a boil and simmer for 15 minutes or until the lentils are cooked.

Notes

  • If you cannot find kale, or you are not a big fan of it, this soup can be made with savoy cabbage instead.
  • Feel free to adjust the amount of water or stock that you use depending on how thick you want your soup to be.
Course: Soup
Keyword: Healthy, Vegan, Vegetable, Vegetarian, Warm
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