All Recipes

Lentil Soup (Italian Vegetable)

Lentil Soup (Italian Vegetable)
  • Meal

    Soup

  • Cusine

    Italian

Ingredients

2 Tbsp olive oil

1 1/2 cups diced carrots

1 1/2 cups diced yellow onions

1 1/2 Tbsp minced garlic

4 cans vegetable broth

2 cans diced tomatoes

1 1/4 cups dried brown lentils

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

2 cups packed chopped kale or spinach

1 Tbsp fresh lemon juice

Parmesan cheese

Directions

Heat olive oil in a large pot over medium-high heat. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 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). Serve warm with parmesan cheese if desired.