Italian Lentil Soup
Cozy Up with a Bowl of Italian Red Lentil Soup
As the weather cools down, there’s nothing quite like a warm and comforting bowl of soup. Today, we’re sharing a recipe for Italian Red Lentil Soup that’s packed with flavor, incredibly easy to make, and perfect for a weeknight dinner or a cozy lunch. This isn’t your average lentil soup; the Italian-inspired herbs and fire-roasted tomatoes create a depth of flavor that will have you coming back for seconds (and thirds!).
Red lentils cook quickly, making this soup a fantastic option when you’re short on time. Plus, it’s naturally vegan and gluten-free, making it a great choice for a variety of dietary needs. We’ve added artichoke hearts and kale for extra texture and nutrients, but feel free to customize it with your favorite vegetables.
What makes this Italian Red Lentil Soup special?
- Flavorful Base: The combination of dried oregano, basil, and fire-roasted tomatoes creates a rich and authentic Italian flavor.
- Quick & Easy: Red lentils cook in about 20 minutes, making this soup a weeknight winner.
- Nutrient-Packed: Lentils are a great source of protein and fiber, while kale and artichokes add essential vitamins and minerals.
- Versatile: Easily customize with different vegetables or spices to suit your taste.
Serving Suggestions:
Serve this soup with a drizzle of extra virgin olive oil and a generous sprinkle of shaved Parmesan cheese (optional). Crusty bread is also a must for soaking up all the delicious broth! A simple side salad complements the soup perfectly.
Frequently Asked Questions:
Q: Can I use green or brown lentils instead of red lentils?
A: While you can, the cooking time will be significantly longer. Red lentils break down more easily, creating a creamier texture. If using other lentils, you’ll need to simmer for at least 45-60 minutes, or until tender.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup freezer-friendly?
A: Yes, it is! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: Can I add meat to this soup?
A: Certainly! Italian sausage or pancetta would be delicious additions. Brown the meat before adding the onions and garlic.
Q: What if I don’t have fire-roasted tomatoes?
A: You can use regular diced tomatoes, but the fire-roasted tomatoes add a smoky flavor that really elevates the soup. If using regular tomatoes, consider adding a pinch of smoked paprika.
We hope you enjoy this comforting and flavorful Italian Red Lentil Soup! Let us know in the comments what you think!
Italian Red Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 cup dried red lentils
- 2 cups water
- 1 bay leaf bay leaf
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 2 28-ounce cans fire roasted whole tomatoes
- 1 medium onion diced
- 2 cloves garlic minced
- 1/2 kale thinly sliced
- 1 cup artichoke hearts chopped
- to taste shaved Parmesan cheese optional, for garnish
Instructions
- Dice the onion and mince the garlic. Drain and chop the artichoke hearts. Wash and thinly slice the kale.
- In a large soup pot, heat the olive oil over medium heat and saute the onion for 5 minutes, until translucent. Add the minced garlic, dried oregano, and dried basil. Sautè for another minute.
- Add the red lentils, water, red pepper flakes, kosher salt, and bay leaf and bring to a boil.
- Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the whole tomatoes into bite sized pieces, and add them to the pot.
- Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.
- Taste, and add additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.
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