Lentil Soup (Italian Vegetable)
This comforting Lentil Soup (Italian Vegetable) is packed with fresh veggies and protein-rich lentils, making it a perfect dish for any day of the year.
Equipment
- large pot
Ingredients
Vegetables and Flavoring
- 2 tablespoon olive oil
- 1.5 cups diced carrots (3 medium)
- 1.5 cups diced yellow onions (1 medium)
- 1.5 tablespoon minced garlic (4 cloves)
- 4 14.5 oz cans vegetable broth
- 2 14.5 oz cans diced tomatoes
- 1.25 cups dried brown lentils rinsed and picked over
- 1.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- Salt to taste
- freshly ground black pepper to taste
- 1.5 cups diced zucchini (1 medium)
- 2 cups packed chopped kale or spinach
- 1 tablespoon fresh lemon juice
- Parmesan cheese for serving (optional)
Instructions
Cooking Steps
- 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.
- Serve warm with parmesan cheese if desired.
Notes
Stick with brown or green lentils or adjust the cooking time. If you don't have the dried herbs, you could substitute with 1 tablespoon dried Italian seasoning. Chicken broth can be used instead of vegetable broth. Don't skip the lemon for a hint of brightness.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 35gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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