Italian Vegetable Lentil Soup
Introduction:
Welcome to the realm of exquisite flavors and heartwarming comfort with our meticulously crafted Italian Vegetable Lentil Soup. Bursting with the freshness of handpicked vegetables, zesty Italian herbs, and protein-rich lentils, this soup is a symphony of taste and nutrition. Perfectly balanced and effortlessly easy to prepare, it’s an ideal addition to your repertoire of culinary delights, suitable for any day of the year.
Servings and Time:
Serving Size: 6
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients:
2 tablespoons of premium olive oil
1 1/2 cups of meticulously diced carrots (equivalent to 3 medium-sized carrots)
1 1/2 cups of finely diced yellow onions (equivalent to 1 medium-sized onion)
1 1/2 tablespoons of minced garlic (about 4 cloves)
4 cans (14.5 oz each) of high-quality vegetable broth
2 cans (14.5 oz each) of diced tomatoes
1 1/4 cups of wholesome dried brown lentils, thoroughly rinsed and picked over
1 1/2 teaspoons of aromatic dried basil
1/2 teaspoon of flavorful dried oregano
1/2 teaspoon of fragrant dried thyme
Salt and freshly ground black pepper, finely tuned to your taste
1 1/2 cups of finely diced zucchini (equivalent to 1 medium-sized zucchini)
2 cups of densely packed chopped kale or spinach
1 tablespoon of freshly squeezed lemon juice
Parmesan cheese, for serving (optional)
Instructions:
- Sautéing Aromatics:
Begin the culinary journey by heating 2 tablespoons of premium olive oil in a generously sized pot over medium-high heat. Add the impeccably diced carrots and onions, sautéing for 2 minutes, followed by the addition of minced garlic for an additional 2 minutes. - Building Flavors:
Pour in the rich vegetable broth and add the diced tomatoes. Introduce the brown lentils, dried basil, oregano, thyme, and season the concoction with salt and freshly ground black pepper, meticulously adjusting to your taste preferences. - Gentle Simmer:
Allow the soup to reach a gentle boil, then gracefully reduce the heat to medium-low, covering the pot to simmer for a tantalizing 35 minutes. Stir occasionally to ensure a harmonious melding of flavors. - Vegetable Symphony:
As the lentils tenderize, add in the finely diced zucchini and the vibrant kale or spinach. Continue simmering for an additional 10 minutes, ensuring the vegetables achieve the perfect texture and the soup reaches its full depth of flavor. - Finishing Touch:
Stir in the invigorating lemon juice and adjust the soup’s consistency by adding up to 1 cup of water as needed. Remember, as the soup rests, the lentils absorb more of the broth. - Serving Elegance:
Present this culinary masterpiece warm, and for an added touch of indulgence, sprinkle with Parmesan cheese as desired.
Cooking Tips and Additional Information:
Opt for brown or green lentils for a heartier texture, adjusting the cooking time accordingly. Red lentils, cooking in half the time, are a suitable alternative.
If you lack the specified dried herbs, a convenient substitution is 1 tablespoon of dried Italian seasoning in place of basil, oregano, and thyme.
In the absence of vegetable broth, chicken broth serves as a worthy substitute, ensuring the soup retains its savory allure.
Emphasize the inclusion of fresh lemon juice; its subtle brightness elevates the entire flavor profile.
Nutrition Facts:
Each serving of this Italian Vegetable Lentil Soup offers a wholesome balance of nutrition:
Calories: 300
Fat: 6g (9% daily value)
Sodium: 1323mg (58% daily value)
Potassium: 1252mg (36% daily value)
Carbohydrates: 50g (17% daily value)
Fiber: 16g (67% daily value)
Sugar: 13g (14% daily value)
Protein: 15g (30% daily value)
Rich in Vitamins A, C, Calcium, and Iron.
Conclusion:
Delight your senses and nourish your body with the culinary symphony that is our Italian Vegetable Lentil Soup. A testament to the beauty of simplicity and the perfection of flavors, this recipe invites you to savor every spoonful. Share this culinary masterpiece with your loved ones, making every day a celebration of taste, health, and warmth.
Lentil Soup (Italian Vegetable)
Italian Vegetable Lentil Soup: A Culinary Masterpiece
This is the best lentil soup plus prep is quick and it’s so easy to make! It’s packed with fresh veggies, zesty Italian flavors and plenty of protein rich lentils. A filling comforting soup perfect for serving any day of the year!
Servings: 6
Prep10minutes minutes
Cook1hour hour
Ready in: 1hour hour 10minutes minutes
Ingredients
2 Tbsp olive oil
1 1/2 cups diced carrots (3 medium)
1 1/2 cups diced yellow onions (1 medium)
1 1/2 Tbsp minced garlic (4 cloves)
4 (14.5 oz) cans vegetable broth
2 (14.5 oz) cans diced tomatoes
1 1/4 cups dried brown lentils , rinsed and picked over
1 1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 Tbsp fresh lemon juice
Parmesan cheese , for serving (optional)
Instructions
Heat olive oil in a large pot over medium-high heat.
Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.
Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
Serve warm with parmesan cheese if desired.
Notes
Stick with brown or green lentils or adjust the cooking time. Red lentils cook in over half the cooking time of brown and green.
If you don’t have have the dried herbs listed here, you could also substitute 1 Tbsp dried Italian seasoning instead of basil, oregano and thyme.
If you are out of vegetable broth, chicken broth will work too.
Don’t skip the lemon. Even though it’s a small amount it adds a nice hint of brightness.
Nutrition Facts
Lentil Soup (Italian Vegetable)
Amount Per Serving
Calories 300Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 1323mg58%
Potassium 1252mg36%
Carbohydrates 50g17%
Fiber 16g67%
Sugar 13g14%
Protein 15g30%
Vitamin A 10765IU215%
Vitamin C 79.9mg97%
Calcium 168mg17%
Iron 6.1mg34%
Percent Daily Values are based on a 2000 calorie diet.