Zuppa di Lenticchie (Italian Lentil Soup)

Table of Contents

Toggle

#Zuppa di lenticchie

Print Recipe Pin Recipe

Course Main Course, Side Dish

Cuisine Italian

Equipment

• Equipment Needed: Large pot, wooden spoon, knife, cutting board, ladle

Ingredients

  

• 1 cup dried lentils brown or green
• 2 tablespoons olive oil
• 1 medium onion diced
• 2 carrots diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 1 bay leaf
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth or chicken broth for non-vegetarian
• 1 teaspoon dried thyme or rosemary
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar optional, for added depth
• Fresh parsley chopped, for garnish

Instructions

 

• Step 1: Prepping the Lentils
• Start by rinsing the lentils thoroughly under cold water to remove any debris or dust. No need to soak them, which is one of the reasons this recipe is so quick!
• Step 2: Sauté the Vegetables
• Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables become soft and the onions are translucent. Stir occasionally to avoid burning. Next, add the minced garlic and cook for an additional minute until fragrant.
• Step 3: Adding Lentils and Seasoning
• Add the rinsed lentils to the pot, stirring them into the vegetable mixture. Now toss in the bay leaf, thyme (or rosemary), salt, and pepper. This step helps infuse the lentils with flavor right from the start.
• Step 4: Pour in the Broth and Tomatoes
• Pour in the vegetable broth (or chicken broth) and diced tomatoes with their juices. Bring everything to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 30–35 minutes until the lentils are tender.
• Step 5: Adjust the Flavor
• Once the lentils are cooked, remove the bay leaf. Stir in the balsamic vinegar for extra richness. Taste the soup and adjust seasoning as needed with more salt or pepper.
• Step 6: Serve
• Ladle the Zuppa di Lenticchie into bowls and garnish with freshly chopped parsley. This soup is wonderful with crusty bread or over rice for a heartier meal.
• Variations
• Meaty Version: For extra protein, you can add sliced sausage or pancetta. Brown the meat in the pot before adding the vegetables in Step 2 for a rich, smoky flavor.
• Vegetarian or Vegan: This recipe is already vegetarian, but to make it vegan, simply check that your vegetable broth is free of any animal products.
• Gluten-Free: This recipe is naturally gluten-free, but always check labels on your broth and other pre-packaged ingredients to ensure they don’t contain gluten.
• Spice It Up: If you like a bit of heat, add ½ teaspoon of red pepper flakes when sautéing the vegetables.
• Creamy Twist: For a creamier texture, you can stir in some coconut milk or a splash of cream at the end of cooking.

Zuppa di Lenticchie is a hearty, nutritious Italian lentil soup that’s perfect for chilly days. It’s packed with flavor and can be easily customized for different diets. From my own personal experience, this dish is not only comforting but also a versatile base for many meals. Let me show you how I make my version of this classic Italian soup that’s both delicious and beginner-friendly.

What to Expect

From my overall experience, Zuppa di Lenticchie is a filling yet light soup that can be enjoyed as a meal on its own or as a starter. The lentils provide a satisfying bite, while the sautéed vegetables add depth of flavor. This soup is great for meal prep, as it stores well in the fridge and can even be frozen for later use.

Expect a rich, earthy flavor from the lentils with a slight tang from the tomatoes and vinegar. The texture is hearty, and the soup thickens as it sits, making it perfect for leftovers.

Enjoy making this classic Italian dish it’s sure to become a regular in your kitchen.

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 4–6
• Calories: ~250 per serving
• Cost of Ingredients: Budget-friendly (~$10–$12)
• Cuisine: Italian
• Course: Main Course or Side Dish
• Equipment Needed: Large pot, wooden spoon, knife, cutting board, ladle
• Check out the right equipment and Ingredients that you need for making  #zuppadilenticchie here 

Ingredients

• 1 cup dried lentils (brown or green)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 teaspoon dried thyme or rosemary
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional, for added depth)
• Fresh parsley, chopped, for garnish
• Check out the right equipment and Ingredients that you need for making  #zuppadilenticchie here 

Step-by-Step Guide

Step 1: Prepping the Lentils

Start by rinsing the lentils thoroughly under cold water to remove any debris or dust. No need to soak them, which is one of the reasons this recipe is so quick!

Step 2: Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables become soft and the onions are translucent. Stir occasionally to avoid burning. Next, add the minced garlic and cook for an additional minute until fragrant.

Step 3: Adding Lentils and Seasoning

Add the rinsed lentils to the pot, stirring them into the vegetable mixture. Now toss in the bay leaf, thyme (or rosemary), salt, and pepper. This step helps infuse the lentils with flavor right from the start.

Step 4: Pour in the Broth and Tomatoes

Pour in the vegetable broth (or chicken broth) and diced tomatoes with their juices. Bring everything to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 30–35 minutes until the lentils are tender.

Step 5: Adjust the Flavor

Once the lentils are cooked, remove the bay leaf. Stir in the balsamic vinegar for extra richness. Taste the soup and adjust seasoning as needed with more salt or pepper.

Step 6: Serve

Ladle the Zuppa di Lenticchie into bowls and garnish with freshly chopped parsley. This soup is wonderful with crusty bread or over rice for a heartier meal.

Variations

1. Meaty Version: For extra protein, you can add sliced sausage or pancetta. Brown the meat in the pot before adding the vegetables in Step 2 for a rich, smoky flavor.
2. Vegetarian or Vegan: This recipe is already vegetarian, but to make it vegan, simply check that your vegetable broth is free of any animal products.
3. Gluten-Free: This recipe is naturally gluten-free, but always check labels on your broth and other pre-packaged ingredients to ensure they don’t contain gluten.
4. Spice It Up: If you like a bit of heat, add ½ teaspoon of red pepper flakes when sautéing the vegetables.
5. Creamy Twist: For a creamier texture, you can stir in some coconut milk or a splash of cream at the end of cooking.
6. Check out the right equipment and Ingredients that you need for making  #zuppadilenticchie here 

Tips for Success

• Lentil Type: Brown or green lentils are best because they hold their shape well. Avoid red lentils in this recipe, as they tend to get mushy.
• Broth: Use a flavorful vegetable or chicken broth as this is the base of your soup. A bland broth can make a big difference in flavor.
• Texture Control: If you prefer a smoother soup, you can blend part of it with an immersion blender to get a creamier consistency.

Substitutions for Dietary Needs

1. Low-Sodium Diet: Use low-sodium broth and avoid adding extra salt. You can enhance the flavor with fresh herbs like thyme, rosemary, and parsley.
2. Low-Carb Diet: Reduce the amount of lentils to half and add more vegetables like spinach or kale.
3. Protein Boost: To up the protein, you can add cooked chicken or turkey at the end. Lentils already provide a good amount of plant-based protein!

Nutritional Information (Per Serving)

• Calories: 250
• Protein: 12g
• Carbohydrates: 35g
• Fiber: 12g
• Fat: 8g
• Sodium: 400mg (depending on broth used)

Troubleshooting Tips

• Too Thick?: If the soup is too thick for your liking, simply add more broth or water to thin it out.
• Too Thin?: Let the soup simmer uncovered for an additional 10–15 minutes to reduce and thicken.
• Lentils Under-Cooked: Make sure you simmer the soup on low for the full cooking time. If they’re still hard, they may need another 10 minutes to soften.