Italian Lentil Soup
A hearty and comforting Italian lentil soup made with green lentils, vegetables, and Italian herbs. Perfect for a nutritious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
1 cup green lentils, rinsed and drained
1 tablespoon extra virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, with juices
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
2 cups fresh spinach, roughly chopped
1 tablespoon fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the rinsed lentils, diced tomatoes with their juices, and vegetable broth to the pot. Stir to combine.
Add the dried oregano, dried basil, dried thyme, and bay leaf. Stir well.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 35-40 minutes, or until the lentils are tender.
Remove the bay leaf from the soup.
Stir in the chopped fresh spinach and cook for an additional 3-5 minutes until the spinach is wilted.
Season the soup with salt and freshly ground black pepper to taste.
Remove from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve warm.