Description
A hearty and comforting Italian vegetable lentil soup packed with nutritious brown lentils, fresh veggies like carrots, zucchini, and kale, simmered in a flavorful broth with herbs and finished with a touch of lemon juice and optional Parmesan cheese. Perfect for a satisfying meal any time of the year.
Ingredients
Scale
Main Ingredients
- 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
Herbs and Seasonings
- 1 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
Vegetables and Finishing Ingredients
- 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)
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium-high heat.
- Sauté vegetables: Add diced carrots and onions and sauté for 2 minutes, then add minced garlic and sauté 2 minutes longer to develop flavor.
- Add liquids and lentils: Pour in vegetable broth and diced tomatoes. Stir in rinsed dried lentils, dried basil, oregano, thyme, and season with salt and freshly ground black pepper to taste.
- Simmer soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover and let it simmer for 35 minutes, stirring occasionally to prevent sticking.
- Add zucchini and greens: Add diced zucchini and chopped kale, continue to simmer for 10 minutes more. If using spinach, add it during the last 2 minutes of cooking to prevent overcooking.
- Finish soup: Stir in fresh lemon juice and add up to 1 cup of water if the soup is too thick, as lentils continue to soak up broth as it rests.
- Serve: Ladle the warm soup into bowls and garnish with Parmesan cheese if desired.
Notes
- This lentil soup is quick to prep and easy to make, making it perfect for any day.
- The soup is packed with protein-rich lentils and fresh vegetables for a filling, healthy meal.
- Use kale for a heartier texture, or spinach if you prefer a milder green flavor added at the end.
- Adjust thickness by adding water as needed after cooking since lentils absorb broth as the soup cools.
- Parmesan cheese is optional but adds a lovely savory finish.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 13 g
- Sodium: 1323 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 16 g
- Protein: 15 g
- Cholesterol: 0 mg
