Italian Lentil Soup Classic (Printable Version)
A comforting blend of brown lentils, tomatoes, and herbs enriched with Parmesan and olive oil.
# What You'll Need:
→ Main Ingredients
01 -
3 tablespoons extra virgin olive oil
02 -
1 medium brown onion, peeled and finely diced
03 -
1 large carrot, washed and finely diced
04 -
2 celery ribs, finely diced
05 -
3 cloves garlic, finely chopped
06 -
1 cup dried brown lentils (approximately 7 ounces)
07 -
14-ounce can crushed tomatoes
08 -
5 1/2 cups vegetable stock (44 fluid ounces)
09 -
1 piece Parmesan rind (about 3 inches)
10 -
1/4 teaspoon dried red chili flakes
11 -
1 1/2 teaspoons dried basil
12 -
1 1/2 teaspoons dried oregano
13 -
1 teaspoon fresh rosemary, finely chopped
14 -
Sea salt, to taste
15 -
Freshly ground black pepper, to taste
→ To Serve
16 -
2 tablespoons flat-leaf parsley, finely chopped
17 -
Extra virgin olive oil, for drizzling
18 -
Freshly grated Parmesan cheese
# Step-by-Step Guide:
01 -
Heat extra virgin olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery, sauté for 5 minutes until softened and translucent, stirring occasionally.
02 -
Incorporate chopped garlic and sauté for 1 minute until fragrant.
03 -
Add dried lentils, crushed tomatoes, vegetable stock, Parmesan rind, red chili flakes, dried basil, dried oregano, and fresh rosemary. Stir thoroughly to combine.
04 -
Bring to a boil, reduce heat to low, then simmer gently for 30 to 40 minutes. Stir regularly until lentils are tender and soup thickens. Add extra vegetable stock if soup thickens excessively.
05 -
Remove Parmesan rind. Stir in chopped parsley. Adjust seasoning with sea salt and freshly ground black pepper.
06 -
Ladle soup into bowls, drizzle with extra virgin olive oil, and garnish with freshly grated Parmesan cheese. Serve hot.
# Additional Notes:
01 -
For deeper flavor, simmer the soup longer until lentils completely soften and soup develops a creamy texture.