Homemade Italian Lentil Soup
- Yield 8
- Prep 15 minutes
- Cook 40 minutes
- Total 55 minutes
Homemade Italian Lentil Soup is a soup recipe on Avoteb. The yield on the card is 8. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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
Method
Sauté veggies. Warm oil in a large stockpot over medium-a hot burner. Tip in onion, carrots, celery, and sauté for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Tip in garlic and sauté for an additional 2 minutes, stirring occasionally.
Tip in the stock, lentils, tomatoes, bay leaves, Italian seasoning, crushed red pepper flakes, and stir to combine. Continue cooking until the mixture reaches a let it bubble gently.
Let it bubble gently. Lower heat to medium-low, cover and let it bubble gently for 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
Tip in the greens and season. Lift 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.
Plate Plate warm, garnished with lots of Parmesan cheese and extra basil. Enjoy!
