How to Make Lentil Soup, Italian Style

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective base, while homemade broth is healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red pepper flakes

🥗Healthier: smoked paprika

💰Cheaper: black pepper

Black pepper provides heat at a lower cost.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar offers acidity at a lower price.

Start with 7 cups of chicken stock, which can be bone broth or homemade.

Add 2 tablespoons of olive oil to a large pan and heat it up.

Chop 2 sticks of celery, 2 carrots, and 1 small onion to create a mirepoix, then add them to the pan.

Sweat the vegetables for about 7-9 minutes, adding salt to help release moisture from the onions.

Once softened and translucent, add 2 large cloves of finely diced garlic and cook for 1.5 to 2 minutes until fragrant.

Add 2 cups of rinsed dry lentils to the pan and let them cook with the vegetables for about 3 minutes on medium heat.

Season the mixture with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of basil, and 1 teaspoon of thyme, then mix well.

Add the 14 ounces of petite diced tomatoes to the pan and mix them in with the other ingredients.

Pour in the 7 cups of chicken stock and bring the mixture to a rapid boil.

Once boiling, reduce the heat to a simmer and cover the pan, cooking for 30 minutes.

Every 10 minutes, stir the soup to prevent sticking to the bottom of the pan.

After 30 minutes, check the lentils for tenderness; if not done, continue cooking for an additional 6 minutes.

Add 2 handfuls of baby spinach to the soup and stir it in, cooking for just a few minutes until wilted.

Turn off the heat and serve the soup, optionally garnishing with grated pecorino Romano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary