Italian Lentil Soup
A hearty and comforting Italian lentil soup made with green lentils, vegetables, and aromatic herbs, perfect for a nutritious meal any day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
1 cup green lentils, rinsed and drained
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 juice
6 cups vegetable broth
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5 to 7 minutes until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed lentils, diced tomatoes with their juice, dried thyme, dried oregano, and bay leaf.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to low, cover the pot, and let the soup simmer for 35 to 40 minutes, or until the lentils are tender.
Remove the bay leaf and season the soup with salt and freshly ground black pepper to taste.
Stir in the chopped fresh parsley just before serving.
Ladle the soup into bowls and serve warm.