LENTIL SOUP

LENTIL SOUP

Lentil soup is bold, hearty and bursting with flavour. In Italy, it is a New Years’ tradition to eat this soup at the stroke of midnight. My lentil soup recipe has an aromatic twist – fresh rosemary and oregano which I’m convinced Nonna would approve of, just the smell in your kitchen is enough to tempt tastebuds! Each bowl is filled with soft lentils drowning in a delicious herby tomato broth then topped with crispy bread bites and a fresh parsley garnish.

Watch the Lentil Soup video recipe


How To Make LENTIL SOUP Like an Italian

lentil soup recipe

Ingredients:

500g/17.6oz red lentils

1 carrot (chopped)

400g/14oz diced tomatoes

1 celery stick (chopped)

½ onion (chopped)

1 litre/4 cups vegetable stock

Bunch fresh oregano

A few slices of sourdough bread 

Bunch fresh thyme or bay leaves

4 tablespoons extra Virgin Olive Oil (EVOO)

Salt & Pepper

Chopped fresh parsley (optional garnish)

 

Utensils:

1 large cast iron Dutch oven with lid (or slow cooker)

1 wooden spoon

Food shears/Scissors 

1 large mixing bowl

1 hand sieve 

Toaster/Grill

1 knife

1 ladle (for serving soup)

Cutting board

1 large serving bowl

 

Method:

  1. This lentil soup recipe is easy, fast, and filling! Start your lentil soup with 4 tablespoons of extra virgin olive oil and add it to a large pan on medium heat. Add in your soffritto (pre-chopped carrot, celery, and onion).
  2. Stir the vegetable mixture gently, then cover and cook for 5-7 minutes on medium heat.

VINCENZO’S PLATE TIP: If the vegetables are cooking too fast, add 2 tablespoons of water to help prevent the onion from burning.

  1. While the vegetables are cooking, rinse the lentils with water and strain them using a hand sieve. 
  2. When the vegetables are soft, add in the diced tomatoes and mix them through. 
  3. Next add the lentils and mix again using a wooden spoon, cooking them on a low-medium heat.
  4. Sprinkle salt and add a generous amount of freshly ground pepper to the lentil soup.
  5. Stir through then add about half of the vegetable stock, so the lentils are covered by the liquid.
  6. Now add in your fresh rosemary, pulling the leaves off by hand along with thyme, oregano or bay leaves. Be generous – Use as much as you’d like!

VINCENZO’S PLATE TIP: Using scissors to cut the oregano will keep the flavor off the cutting board and in your soup! Bay leaves can be added whole.

  1. Stir the lentil soup to combine the flavors and keep the heat on medium.
  2. After five minutes, the lentils should have absorbed some stock, once you see the liquid drying up, add the rest of the stock and continue stirring. 

VINCENZO’S PLATE TIP: Start the timer for the lentils when you add the stock. Remember to read the directions on your lentil package as cooking times can vary.

  1. Cover the lentils and cook until soft remembering to stir them every 5-10 minutes. These red lentils only need 30 minutes to cook, so I set the timer for 25 minutes. 

VINCENZO’S PLATE TIP: You can create this recipe as an instant pot lentil soup or make it in the slow cooker if you don’t have a cast iron pot.

  1. Toast the sourdough bread, or bread of choice, then slice into cubes. This will be the topping for the lentil soup.
  2. Taste the lentils before serving to make sure they are soft; if they aren’t ready, add more water and continue cooking gently until done.

lentil soup vincenzosplate

easy lentil soup

How to Serve:

Add the soup into a large serving bowl and place this in the middle of your table so you and your guests can serve as much as you all like. It also makes it easier to back for seconds! This warm, herby soup is the perfect way to get in a filling, delicious meal. 

Top the soup with chopped parsley and add the crunchy, toasted bread bites to the center. You’re left with an incredibly tasty, hearty soup with a nice crunch of bread for texture.

lentil soup

E ora si mangia, Vincenzo’s Plate….Enjoy!

italian lentil soup

Here are 2 more Soup Recipes you MUST try:

minestrone soup

italian fish soup

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate

Print Friendly, PDF & Email

Share Post

No comments yet.

Leave a Reply

Related Posts

2022-06-19T02:00:30+10:00 2022-06-22T03:58:12+10:00
  • Servings : 4-6

HOW TO MAKE CAPRESE SALAD

how to make CAPRESE SALAD Caprese salad, the Italian flag on a plate and one of...

Cook Now

2022-06-12T17:39:52+10:00 2022-06-14T22:13:04+10:00

Rolled Eggplant Involtini Pasta

Share on Tumblr Rolled Eggplant Involtini Pasta Rolled eggplant involtini pasta is a classic Sicilian...

Cook Now

2022-06-05T17:00:26+10:00 2022-06-09T05:19:41+10:00

How Dry Pasta is Made in

Share on Tumblr How Dry Pasta is Made in an Italian Pasta Factory Everybody loves...

Cook Now

2022-05-29T01:47:49+10:00 2022-05-29T18:01:32+10:00

Lemon Cake

Share on Tumblr Lemon Cake Italian Style This lemon cake recipe results in a moist,...

Cook Now

2022-05-22T02:00:31+10:00 2022-05-22T20:05:11+10:00

Egg Yolk Ravioli

Share on Tumblr Egg Yolk Ravioli This delicious egg yolk ravioli recipe was created in...

Cook Now

2022-05-15T16:00:43+10:00 2022-05-26T10:10:45+10:00

Spaghetti al Limone

Share on Tumblr Spaghetti al Limone Take a trip to Sicily or the Amalfi Coast...

Cook Now

MENU