Italian Lentil Soup
About this recipe
Italian lentil soup is a simple, comforting dish that's perfect for fall and winter. This version from Sip and Feast highlights the rich flavors of lentils combined with fresh vegetables and a touch of tomato, making it a hearty meal.
The key to this soup is the technique of sautéing the vegetables and tomato paste to build depth of flavor before adding the lentils and water. Plus, the optional addition of Parmigiano Reggiano rinds enhances the taste, making it even more delicious.
Ingredient notes
- You can substitute green lentils for brown lentils; green lentils have a slightly peppery flavor.
- If you prefer, you can use chicken or beef stock instead of water for a richer flavor.
Tips from Sip and Feast’s video
- Sauté the onion, carrots, and celery for 10-15 minutes to soften them and enhance their sweetness before adding other ingredients.
- Bloom the tomato paste by cooking it for about 5 minutes to deepen its flavor before mixing in the lentils and tomatoes.
Good to know
- How long does it take to cook the lentils in this soup?
- Cook the lentils for 30-45 minutes until they are tender but not mushy.
- What can I use instead of water in this recipe?
- You can use chicken stock or beef stock instead of water for added flavor.
No life story here — the video and the recipe are the whole point. All credit to Sip and Feast: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat a Dutch oven or heavy pot over medium heat (4 out of 10).
- 2
Add 54g of extra virgin olive oil to coat the bottom of the pot.
- 3
Add diced onion, diced carrots, and diced celery to the pot. Cook for about 10-15 minutes until softened.
- 4
Stir in 84g of tomato paste and cook for about 5 minutes, stirring frequently to prevent burning.
- 5
Add 454g of lentils and mix well to coat them with the flavors.
- 6
Add 226g of hand crushed canned plum tomatoes and break them up with a spoon.
- 7
Pour in 1890g of water (8 cups) and add the Parmigiano Reggiano rind if using.
- 8
Stir in 2g of dried oregano and 1.5 teaspoons of kosher salt. Bring to a boil, then reduce to a simmer.
- 9
Cook for 30-45 minutes, stirring occasionally, until lentils are tender but not mushy.
- 10
Add 226g of baby spinach and stir until wilted, about 1 minute.
- 11
Season with additional salt and pepper to taste before serving.
Heads up — we had to guess a little:
- The quantity of salt and pepper was inferred based on common seasoning practices.
Credit where it’s due: this recipe was transcribed from Sip and Feast’s original video on YouTube. Follow them there — it’s their dish.
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