This hearty and flavorful Italian lentil soup is the perfect comfort food for a chilly evening. Packed with nutritious lentils, vibrant vegetables, and aromatic herbs, this recipe is surprisingly easy to make and incredibly satisfying. It's a budget-friendly meal that's both healthy and delicious, ideal for busy weeknights or a relaxed weekend gathering. The rich, earthy broth is complemented beautifully by the sweetness of carrots and celery, and the subtle tang of tomatoes adds a delightful complexity. This recipe is easily adaptable to your taste, allowing you to add your favorite vegetables or spices.
Forget complicated recipes and lengthy cooking times; this simple yet elegant Italian lentil soup comes together quickly and effortlessly. Ready to experience the deliciousness of this comforting classic? Let's dive into the step-by-step instructions and create a bowl of warmth and flavor together.
Tools Needed
- Heavy enamel-coated cast iron pot
- knife
Ingredients
- Yellow Onions: 2
- White Onions: 1
- Leeks
- Garlic Cloves: 6
- Celery: 3 cups, chopped
- Carrots: 3 cups, chopped
- Collard Greens
- Ground Thyme: 1 tbsp
- Ground Cumin: 1 tbsp
- Tomato Paste: 1 cup
- Green Lentils: 1 pound
- Vegetable Broth: 4 cups
- Water: 6-8 cups
- Olive Oil: 1 tbsp
- Salt
- Pepper
- Cherry Vinegar or Lemon Juice: 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Chop 2 yellow onions and 1 white onion. Aim for about 3 cups of chopped onions.
- Chop leeks; rinse thoroughly to remove dirt.
- Mince 6 garlic cloves.
- Chop 3 cups of celery and 3 cups of carrots.
- Prepare collard greens by removing the tough stems and chopping into ribbons.
Step 2. Sauté Aromatics and Vegetables
- Heat olive oil in a pot over medium-low heat. Add onions, leeks, and garlic; sauté for 10 minutes until softened.
- Add thyme, cumin, carrots, celery, and collard greens. Cook for 5-10 minutes until slightly softened.
Step 3. Simmer the Soup
- Stir in tomato paste, lentils, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until lentils are tender.
Step 4. Season and Serve
- Season with salt and pepper to taste. Stir in cherry vinegar or lemon juice.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- Use brown or green lentils; red or yellow lentils will break down during cooking.
- Add extra water if the soup becomes too thick.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition
- N/A
FAQs
1. Can I use canned lentils instead of dried?
Yes! Canned lentils will significantly reduce cooking time. Just drain and rinse them before adding to the soup in the last 20 minutes of cooking.
2. How can I make this soup vegetarian/vegan?
This recipe is already vegetarian! To make it vegan, ensure you're using vegetable broth and avoid any added cheese or meat products for garnish.
This easy Italian lentil and vegetable soup is a delicious and nutritious meal that's perfect for any occasion. Enjoy the warmth and satisfaction of this simple yet flavorful recipe, knowing you've created a healthy and budget-friendly dish for yourself and your loved ones. Now get cooking and savor every spoonful!