Italian lentil soup is a delightful combination of flavors that will keep you wanting to eat more and more. And guess what? Since it is so, so healthy, you may as well just eat it as often as you want! Plus, this recipe is vegetarian and vegan friendly, so everyone can join the feast 🙂
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.
Similar recipes
If you like the Italian lentil soup, you may also like the following recipes:
- Tortellini and spinach soup
- Red lentils and coconut soup
- Kidney bean and mushroom soup
- Easy vegetable soup
Italian lentil soup
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.