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.
How To Make LENTIL SOUP Like an Italian
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)
1 large cast iron Dutch oven with lid (or slow cooker)
1 wooden spoon
1 large mixing bowl
1 hand sieve
1 ladle (for serving soup)
1 large serving bowl
- 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).
- 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.
- While the vegetables are cooking, rinse the lentils with water and strain them using a hand sieve.
- When the vegetables are soft, add in the diced tomatoes and mix them through.
- Next add the lentils and mix again using a wooden spoon, cooking them on a low-medium heat.
- Sprinkle salt and add a generous amount of freshly ground pepper to the lentil soup.
- Stir through then add about half of the vegetable stock, so the lentils are covered by the liquid.
- 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.
- Stir the lentil soup to combine the flavors and keep the heat on medium.
- 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.
- 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.
- Toast the sourdough bread, or bread of choice, then slice into cubes. This will be the topping for the lentil soup.
- 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.
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.
E ora si mangia, Vincenzo’s Plate….Enjoy!
Here are 2 more Soup Recipes you MUST try:
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