Italian Lentil Soup Recipe | Gimme Some Oven (2024)

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This cozy Italian-inspired lentil soup recipe is easy to make, full of feel-good ingredients, and always so flavorful and comforting.

Italian Lentil Soup Recipe | Gimme Some Oven (1)

This Italian lentil soup is one of those back-pocket recipes I find myself defaulting to again and again because it calls for super-basic ingredients that we almost always have on hand. And on chilly nights when we find ourselves craving some feel-good vegetarian comfort food, it’s one of those simple recipes that always always hits the spot. ♡

It’s made with a basic mix of veggies and protein-rich lentils, all simmered together in a tomato-herb broth with a slight kick. Then once the lentils are cooked and tender, I always stir in a few handfuls of kale (or whatever greens happen to be hanging out in the crisper drawer) and some extra fresh basil (if you happen to have some on hand), and then finish off each serving bowl with a generous sprinkling of freshly-grated Parmesan and a few twists of black pepper. It’s one of those simple soups that somehow always tastes even better than we remember and — bonus — also makes for amazing leftovers the next day.

So round up those leftover lentils that have been sitting in the back of your pantry and let’s cook up a big pot of lentil soup together!

Italian Lentil Soup Recipe | Gimme Some Oven (2)

Italian Lentil Soup Ingredients

Before we get to the full lentil soup recipe below, here are a few quick notes about the ingredients you will need:

  • Mirepoix:We’ll use the classic trio of onion, carrots and celery as the base for this soup, sautéed in olive oil to soften.
  • Garlic:Lots of fresh garlic, either pressed or minced, to season the broth.
  • Broth:I usually make this soup with vegetable broth, to keep it vegetarian. But chicken or beef stock would work well here too.
  • Lentils:I recommend basic brown or green lentils for this soup, which cook up in around 30 minutes. But other varieties of lentils (red, French or black) could also work in this soup, if you adjust the cooking time as needed.
  • Diced tomatoes:I recommend fire-roasted diced tomatoes to add an extra layer of roasted flavor to the soup, but basic diced tomatoes will work just fine too.
  • Seasoning: This recipe usesa simple pantry mix of bay leaves, Italian seasoning, crushed red pepper flakes, fine sea salt and freshly-ground black pepper. But if you happen to have fresh Italian herbs on hand, feel free to add them to taste in place of the Italian seasoning.
  • Greens:Chopped fresh kale, collard greens or baby spinach are all great options for the greens here.
  • Basil:I like adding a generous amount of fresh basil to the soup, plus adding some as garnish to each of the serving bowls.
  • Parmesan:Finally, I highly recommend serving each bowl with a generous amount of freshly-grated Parmesan on top. And if you happen to have a leftover Parmesan rind on hand, be sure to add it to the broth as it cooks too for an extra flavor.

Italian Lentil Soup Recipe | Gimme Some Oven (3)

Recipe Variations

Here are some other variations you’re welcome to try with this lentil soup recipe:

  • Add a protein:Add Italian sausage, ground beef, or shredded chicken.
  • Add extra veggies: Add bell pepper, fennel, green beans, potato, sweet potato, zucchini or other soup-friendly veggies.
  • Add pasta:Add 1 cup ditalini (or another small pasta shape), along with an extra 2 cups of broth, about 10 minutes before the lentils have finished cooking. You’ll likely need to adjust the amount of seasonings to compensate for the extra broth too.
  • Make it spicier/milder:Use more or less of the crushed red pepper flakes, to taste.
  • Make it vegan:Just omit the Parmesan to make this vegan lentil soup. (You’re welcome to add some plant-based Parmesan or a sprinkling of nutritional yeast, if you’d like.)

Italian Lentil Soup Recipe | Gimme Some Oven (4)

More Lentil Soup Recipes

Looking for more lentil soup recipes to love? Here are a few of my faves…

  • Lemony Lentil Soup
  • Turkish Lentil Soup
  • Mexican-Inspired Lentil Soup
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Italian Lentil Soup Recipe | Gimme Some Oven (5)

Italian Lentil Soup

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 32 reviews

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 -10 servings 1x
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Description

This hearty Italian Lentil Soup recipe is easy to make, naturally gluten-free, and full of the best Italian flavors!

Ingredients

Scale

  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable or chicken stock
  • 1 1/4 cups green or brown lentils, picked over and rinsed
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 2 bay leaves
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups chopped kale or collard greens
  • 1/2 cup chopped fresh basil, plus extra for topping
  • fine sea salt and freshly-ground black pepper
  • freshly-grated Parmesan cheese, for topping

Instructions

  1. Sauté veggies. Heat oil in a large stockpot over medium-high heat. Add onion, carrots, celery, and sauté for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional 2 minutes, stirring occasionally.
  2. Add the broth, lentils and seasonings. Add the stock, lentils, tomatoes, bay leaves, Italian seasoning, crushed red pepper flakes, and stir to combine. Continue cooking until the mixture reaches a simmer.
  3. Simmer. Reduce heat to medium-low, cover and simmer for 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
  4. Add the greens and season. Remove and discard the bay leaves. Stir in the kale and basil until combined. Taste and season with salt, black pepper, and/or extra Italian seasoning as needed.
  5. Serve. Serve warm, garnished with lots of Parmesan cheese and extra basil. Enjoy!

posted on September 29, 2022 by Ali

Gluten-free, Italian-Inspired, Main Dishes, Soups / Stews, Vegan, Vegetarian

132 Comments »

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132 comments on “Italian Lentil Soup”

« Previous12

  1. Brennan @ Our Home on Purpose September 27, 2017 @ 6:28 pm Reply

    I know this is an older recipe but I just found it and I’m so thankful!! We had some awesome lentil soup on our honeymoon and I’ve tried several variations since that have never measured up! My husband took one bite and said it was awesome. It is now on our official rotation of meals ;)

    Thank you, Ali!!

    • Ali September 27, 2017 @ 8:34 pm

      Yay, I’m so happy to hear it! :)

  2. Lynne Messenger October 26, 2017 @ 10:23 am Reply

    Love the soup! Made it today for my son and daughter in law. I substitutes spinach for collards and added hot sauce to my bowl!! Yummy!

  3. Kim Rath November 29, 2017 @ 8:06 pm Reply

    I love this soup! It has great flavor and comes together quickly. I used spinach instead of collard greens and added a lot of fresh flat-leaf parsley, some fresh basil and rosemary. My teenage son complained that I was making lentil soup but ate the entire bowl! I will be making this recipe frequently. Thank you!

  4. LL December 1, 2017 @ 1:39 am Reply

    Tasty!! Nuff said. Why don’t I eat lentils more?

  5. anne January 16, 2018 @ 11:47 am Reply

    I am on a lentil soup kick this month. I made a delicious Indian spiced lentil soup. And now I made yours. Wow, it’s wonderful too. I used red lentils. I didn’t have any fire roasted tomatoes, just diced. But I bet it’s even better with the fire roasted tomatoes. I didn’t have any kale and was planning to add fresh spinach when I make it out of the house. But for now I am eating it without any green, and it still tastes great. I plan to freeze these in single portions for lunches. Thanks so much for a delicious recipe.

  6. Ally January 21, 2018 @ 7:42 pm Reply

    Turned out so good! I added a pound of sausage and some mushrooms :) Super yummy, thanks for the recipe.

  7. Sarah January 28, 2018 @ 10:41 am Reply

    I have made this recipe several times now and each time it comes out amazing! I have used it for a bridal shower menu, comfort food for when family members were sick and for a warm weeknight meal! I love that it is vegetarian so I typically have all the ingredients on hand and I can throw in meat if I want to. Some family members like it a bit more spicy so I add a few more dashes of pepper and red pepper.Thank you!

  8. Jinty March 18, 2018 @ 7:55 am Reply

    Omg this was abs delicious. Sooooo tasty.
    Definitely will be making this again.
    Just so annoyed forgot to take a photo.
    10 out 10.

  9. Goldie March 25, 2018 @ 10:40 pm Reply

    Great recipe! It’s easy, healthy, hearty and delicious! I will definitely make this again. My “meat and potatoes guy” husband loved it, too.

  10. Megan July 22, 2018 @ 7:38 pm Reply

    Excellent recipe!

    It turns out delicious every single time. I usually make a batch of this soup on a Sunday and have it all week for lunch.

  11. Nancy Thompson August 2, 2018 @ 5:19 pm Reply

    This is delicious! I made it last night. The recipe is a keeper. Thank-you.

  12. Amy October 27, 2018 @ 8:11 am Reply

    Great recipe! Will absolutely make it again!

  13. Kirsti Young November 27, 2018 @ 10:38 pm Reply

    This (and your potato crock pot soups too) is one our family’s favourite soups now – thank you!

  14. Edwin M Oyarzo January 20, 2019 @ 3:39 pm Reply

    Delicious! Just like other Gimme Some Oven recipes we’ve enjoyed. So glad it popped up on Yummly yesterday. Our variations: Brown pork sausage in stew pot first. Remove sausage, and saute onions in the rendered fat. Adds flavor, saves a pan from washing. Used mixture of red/green lentils, because that’s what was at hand. Increased spices to 1 tsp thyme, 1 tsp rosemary, 3 bay leaves. Had some leftover tomato paste, so tossed in a couple tablespoons. Be sure to use good fire roasted tomatoes, like Hunt’s, not store brands. Added five mushrooms (crimini best, white ok). After lentils cooked (25 min), added sausage and my secret ingredient: Half of a Knorr’s chicken bouillon cube. Think umami. Returned to simmer for 5 min. Added collards, returned to simmer for 5 min. Parm cheese and parsley toppers. There’s only two of us, so we’ll enjoy it for dinner again tonight!

  15. Jaylene February 19, 2019 @ 3:53 pm Reply

    Can I just say, this soup is so pretty! I’m in the process of making it now and instead of the broth you suggested I’m using ham bone stock that I had made and frozen and it tastes so good. I didn’t have celery so I’ve added mushrooms and zucchini instead, which are two things I love in soups. So I guess I actually took your recipe and ran with it ;) Thanks for sharing your recipe!

  16. Sabrina Davitt June 10, 2019 @ 2:50 am Reply

    Enjoyed this healthy, wholesome & yummy soup on a cold winters day in oz. Enjoyed by the whole family.

  17. Paula January 6, 2020 @ 4:18 pm Reply

    I’m so happy I found this recipe, which my husband described as “phenomenal”. We followed your advice and cooked up a batch of mild Italian sausage (removed from casings) and added it. I couldn’t find collard greens, so I added spinach instead…but will try collard greens the next time. One bowl is so filling and the lentils and veggies really pack a nutritious punch!

  18. Stephanie Kruger May 23, 2020 @ 7:52 pm Reply

    This is one of my husbands favorite recipes and I make it several times a year! Thank you!

  19. Eileen Brown August 12, 2020 @ 8:20 pm Reply

    Love your recipes. Of course I had to improvise due to lack of ingredients and turned it out delicious!! Instead of celery, I used cabbage. Added a spicy italian sausage (crumbled & cooked with Mirepoix); Instead of collard greens, I used curly leaf lettuce (outer leaves similar to collard greens). Instead of canned tomatoes, I used mild salsa and 1/4 c macaroni for hardy soup. Otherwise, I followed the recipe : ) The soup is so good but the parmesan cheese really was the topper!! Even in summer its a hit and had enough for freezer too. PS. Found this on Yummly!

  20. Mycala October 6, 2020 @ 6:37 pm Reply

    I cannot believe I have found a vegetable soup recipe that I like so much, but oh my goodness this is amazing. I had almost everything on hand except the greens, but I did have a huge fennel bulb and that was a most excellent substitute since it fits with the Italian theme. With a side of bread warm from the oven and herby olive oil dipping sauce, I absolutely felt like we ordered takeout. Thank you, thank you for this!

  21. Renee November 17, 2020 @ 7:53 am Reply

    Wonderful, hearty flavor. I used your suggestion to add Italian sausage if wanting a meat. Didn’t have collard greens so just used spinach. Tasted like something you would get at a restaurant! Thx for the recipe!

  22. Jim Rubin January 28, 2021 @ 12:04 am Reply

    Looks great. I will be making this soon.

  23. Nan Shields March 1, 2021 @ 5:01 pm Reply

    I haven’t made this soup yet, but I have lentils and I was looking for a way to use them. I especially like the idea of serving with rice, so I plan to make your soup soon while the weather is still cool. I live alone and love to cook, so I make large quantities and share with different peoples. After reading the comments, it’s always irritating to see some with the recipe almost completely changed. I like reading comments about the recipe as it was made by the person who has spent the time that it takes to prepare and present
    a recipe. I cant wait to make your recipe…I know it is going to be delicious!

  24. Trixie March 24, 2021 @ 8:00 am Reply

    My partner is Italian and prefers Italian-style lentil soup to the Middle East versions but could never find one as good as his Silician mother used to make. UNTIL THIS ONE! Made it yesterday and he LOVED it. Switched out thyme for oregano to make it more Italian; dried basil would also probably be good. I also finished each bowl with a small glug of basil-infused olive oil. Super-delish!

  25. Carolyn August 15, 2021 @ 9:41 pm Reply

    Super good soup! Very easy to make, and everyone at the table LOVED it. It was especially good with grated parmesan cheese. Will definitely make this again and likely with italian sausage!

  26. Marjorie Sterner October 29, 2021 @ 4:40 pm Reply

    Wonderful soup! Thanks.

  27. Jen December 19, 2021 @ 10:09 am Reply

    I made this in the Instant Pot… cook 9 minutes, natural release 15 minutes. So, so easy and so, so good!!! I used kale for the greens, adding them in after cooking. It was great…. except with leftovers, the kale got too fibrous-y, so next time I’d just add it in each serving separately.

    • mary replogle February 28, 2022 @ 5:14 pm

      Thanks for the Instant Pot timing. I have been making this soup for years and I’d love to try it in the Instant Pot. I am never sure how to convert my soup recipies.

  28. mary replogle February 28, 2022 @ 5:19 pm Reply

    A longtime family favorite. Every time I have house guests I make it to go with an Italian based dinner. I have to give the recipe up every time! It works for me as a full meal. I add a little parmesan cheese and enjoy with a few slices of crusty bread. I like using collard greens because they hold up when you reheat the soup. Spinach can get soggy.

  29. Paula June 1, 2022 @ 4:46 pm Reply

    Love it! I added more red pepper and cayenne…we like it extra spicy! May add green chillies next time! Yum!!

  30. Paula Wheeler June 10, 2022 @ 8:02 pm Reply

    This was so good the first time I made it again, this time adding turkey breakfast sausage and hatch green chili seasoning…so yummy…and hot!

  31. Laura October 11, 2022 @ 11:12 am Reply

    Made this soup last night and all I can say is oh my goodness! This soup was easy and so delicious. I make a lot of different soups and this honestly might be one of my favorites. Thank you for sharing this wonderful recipe.

  32. Jenny Lynn October 12, 2022 @ 8:14 pm Reply

    I’ve never commented on a recipe online before but HOLY MOLEY this was too good not to leave a *raving* review. Came together easily, super flavorful, with just the right amount of kick… it’s safe to say I’m obsessed with this soup. It’s going in my recipe box and will be eaten by my family and me for years to come, I’m sure!

  33. The Fratis October 26, 2022 @ 7:50 pm Reply

    This recipe was incredible. The whole family including the 3.5-year-old loved it. I made exactly as written and it was great but at the last minute of tasting I added about 3 tablespoons of liquid aminos that I felt took it over the edge from fantastic to heavenly. In doing again, I would double the lentils and perhaps up the greens because they did so nicely in the soup. I’ve also made a fantastic sausage ball variation using impossible sausage that I could see pairing nicely in this soup. We’ve already decided we’re making this again next week. Thank you, thank you.

  34. Julie October 30, 2022 @ 3:59 pm Reply

    Love it, love it love it. Makes enough to feed 2 and have some to freeze for winter. My husband didn’t even miss the meat.

  35. Brenda November 3, 2022 @ 4:30 pm Reply

    Easy and quick. Wonderful comfort soup!

  36. Heather November 14, 2022 @ 1:06 pm Reply

    Super simple and incredibly delicious!

  37. Colorado Cook November 18, 2022 @ 7:05 pm Reply

    Made this on a cold and snowy night in Colorado. Could be the best lentil soup I have ever tasted! Thank you!

  38. Sk December 14, 2022 @ 12:58 am Reply

    This recipe was originally stated to have red or green lentils, and it no longer list red lentils at all, which honestly was the best ratio

    I definitely recommend red lentils instead of green in this recipe

  39. Kristina February 9, 2023 @ 3:39 pm Reply

    Delicious and hearty meal. Perfect for a cold winter day. I also added some mixed vegetables, basil and spinach. I would definitely make this again! I made this in a slow cooker and sautéed the vegetables separated before incorporating them.

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Italian Lentil Soup Recipe | Gimme Some Oven (2024)

FAQs

Do lentils need to be soaked before making soup? ›

The other good news: Lentils don't need to soak as beans do (though you do need to sort and rinse them before cooking). Different types of lentils cook in different amounts of time. Red lentils are the fastest cooking and they dissolve as they cook and make for a smooth soup.

Why is my lentil soup tasteless? ›

To avoid a bland lentil soup, use a flavorful broth—whether that's homemade or store-bought chicken or vegetable broth. The other key is building flavor. To do so, use aromatics like onions and garlic, include fresh or dried herbs, and season well with salt and pepper.

Can you overcook lentil soup? ›

One of the biggest mistakes when cooking with lentils, or making lentil soup is overcooking them. Toasting the green lentils with the aromatics before adding any broth helps them retain their shape and elevate their flavor. To make a traditional French Lentil Soup, you need to buy Lentilles du Puy.

How to make lentil soup Jamie Oliver? ›

Add the lentils, then pour in 1 litre of water and bring to the boil, stirring occasionally. Reduce the heat to low and simmer for about 20 minutes, or until the lentils are soft. Sieve, blend, mash or leave the soup as is, then serve. For more information on stages of complementary feeding, click here.

What happens if you don't soak lentils before cooking? ›

What If You Don't Soak Lentils Before Cooking? Without soaking, they may take slightly longer to cook, but still be edible and nutritious. Soaking can reduce cooking time and improve texture, but it is not necessary.

What makes lentils taste better? ›

I toss them with lemon juice, Dijon mustard, fresh herbs, and red pepper flakes to make a nutritious side dish or base for plant-based bowls.

How do you thicken lentil soup? ›

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Is it OK to leave lentil soup out overnight? ›

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

Why does my lentil soup taste sour? ›

There are several reasons why your vegetable soup may taste sour. It could be due to the vegetables used, such as tomatoes or vinegar, which naturally have a tangy flavor. Another reason could be that the soup was left to sit for too long and the acidity from the vegetables increased.

What is the white foam on lentil soup? ›

That means the foam will typically appear when making meat-based broths and, to a lesser degree, soups made from high-protein vegetables such as chickpeas and lentils. When those coagulated proteins cluster together, they can create air pockets, which is what causes the “sudsy bubbles,” says Trout.

Why is my lentil soup so thick? ›

If things get a bit too thick: Often times lentil (or other bean soups) will substantially thicken up, especially overnight; if this happens and the soup becomes a bit too thick, simply thin it out with a little water or stock.

Are green or brown lentils better for soup? ›

What type of lentils are best for lentil soup? Dried lentils are best for lentil soup. You can use most types of lentils for this recipe – brown, green, red or yellow, though it will affect the colour of the soup.

Can I add uncooked lentils to soup? ›

Do you cook lentils before adding to soup? Nope! Dried lentils cook in 35 minutes in the soup, and there's no need to soak them either!

Why are my lentils still hard in soup? ›

Over 6-7 hours, the lentils should be at least hydrated, which would not leave them "hard". My guess is too much salt too early at too low a temp. Cook for longer, and/or increase the heat for this recipe. Also, if it calls for an acid of any kind, tomato, vinegar, lemon juice, etc.

What is the minimum time to soak lentils? ›

How Long to Soak Lentils. Lentils are tiny, so they don't need to soak at all to cook in a reasonable amount of time; unsoaked lentils will cook in 15 to 30 minutes depending on the type. But if you want to soak them to potentially ease digestion, aim for a minimum of two hours and a maximum of 12.

Should I throw water after soaking lentils? ›

It is a common misconception that soaked water contains antinutrients and should be discarded.” Adding, Sushma PS, dietitian, Jindal Naturecure Institute told indianexpress.com, “The water used for soaking grains can be used for many purposes, so refrain from throwing it away.

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