Description
A hearty and nutritious Italian Vegetable Lentil Soup packed with fresh veggies, aromatic herbs, and protein-rich lentils. This comforting soup is easy to prepare, simmered to perfection on the stovetop, and ideal for any time of the year. Enhanced with a splash of lemon juice and optionally topped with Parmesan cheese for extra flavor.
Ingredients
Scale
Vegetables & Aromatics
- 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)
- 1 1/2 cups diced zucchini (1 medium)
- 2 cups packed chopped kale or spinach
Liquids & Canned Goods
- 4 (14.5 oz) cans vegetable broth
- 2 (14.5 oz) cans diced tomatoes
Dry Ingredients & Spices
- 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, to taste
Other Ingredients
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- Parmesan cheese, for serving (optional)
Instructions
- Heat the Olive Oil: In a large pot, heat 2 tablespoons of olive oil over medium-high heat to prepare the base for sautéing your vegetables.
- Sauté Carrots and Onions: Add diced carrots and onions to the pot and sauté them for about 2 minutes until they begin to soften and release their aroma.
- Add Garlic: Incorporate the minced garlic and continue sautéing for an additional 2 minutes, allowing the garlic to become fragrant without burning.
- Add Liquids and Lentils: Pour in the vegetable broth and canned diced tomatoes, then add the rinsed brown lentils into the pot. Stir in dried basil, oregano, thyme, and season the mixture with salt and freshly ground black pepper to taste.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to medium-low. Cover and let it simmer for 35 minutes, stirring occasionally to prevent lentils from sticking to the bottom.
- Add Zucchini and Greens: Add diced zucchini and chopped kale to the pot, simmering for an additional 10 minutes. If using spinach, add it only during the last 2 minutes of cooking to keep it tender and vibrant.
- Finish with Lemon Juice and Adjust Consistency: Stir in 1 tablespoon of fresh lemon juice to brighten the flavors. Add up to 1 cup of water if necessary to thin the soup, as lentils tend to soak up broth while resting.
- Serve: Ladle the soup into bowls and optionally top with grated Parmesan cheese for a rich, savory finish. Serve warm and enjoy!
Notes
- This is the best lentil soup with quick prep and easy cooking steps, perfect for a nutritious and filling meal.
- Rich with fresh vegetables, herbs, and protein-packed lentils, it is an excellent comforting dish for any season.
- For a vegan option, omit the Parmesan cheese or substitute with a plant-based alternative.
- You can substitute kale with spinach or other leafy greens as preferred.
- If desired, adjust the seasoning to your taste and add more herbs or spices for enhanced flavor.
- Adding lemon juice at the end adds a bright note that complements the earthy lentils beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 13 g
- Sodium: 1323 mg
- Fat: 6 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 16 g
- Protein: 15 g
- Cholesterol: 0 mg
