Italian Lentil Soup with Tomatoes
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My Italian grandmother made lentil soup the way she made everything — without measuring, without fussing, with total confidence. A handful of lentils, onion and celery cooked in olive oil, with lots of chopped tomatoes and tomato paste stirred in until it was deep and ruddy. I finish this hearty soup with a splash of red wine vinegar — a surprising touch that ties everything together.
In my family this was always a meatless soup — or if there happened to be a ham bone in the pot, that was the only meat it needed. I use brown or green lentils simmered until the broth is thick and deeply savory, and partially purée the soup — just a ladleful blended smooth and stirred back in — which gives the soup body that’s somewhere between chunky and creamy.
A few notes before you cook
- Which lentils to use: Brown and olive-green lentils are what you want — they soften and swell into a thick, satisfying texture. Skip French green lentils — they hold their shape after cooking and will be too firm (which happens to make them perfect for my French lentil salad). And skip red lentils entirely. They break down thoroughly into a purée and drink up twice the liquid. Use them for this red coconut curry soup instead.
- A partial purée: Before serving, scoop out about a cup of the soup, blend until smooth, and stir it back in. This is the trick that thickens the broth naturally — no cream, no potato, nothing extra to add. Leave the rest of the lentils whole so you still get texture in every spoonful.
- The vinegar finish: A small splash of red wine vinegar added at the very end — not during cooking — sharpens the earthy sweetness of the lentils without making the soup taste acidic. Start with a teaspoon, taste, and adjust from there.
How to make Italian lentil soup
1. Spread the lentils on a tray or plate. Sort through them and discard any broken ones or debris. 2. Soften onion and celery in a heavy pot. Add garlic, then stir in the tomato paste, oregano and crushed red pepper. Let it cook for a minute or two until the paste deepens to a dark brick color. 3. Add the lentils. Pour in broth and canned chopped tomatoes. Add a bay leaf and a Parmesan rind, if you have one.
4. Simmer the soup, partially covered, for about 35 minutes, until the lentils are completely tender and the broth has thickened. 5. Remove about a cup of the soup and blend until smooth, then stir the puree back into the pot. 6. Stir in a splash of red wine vinegar, taste for seasoning, then ladle into bowls and finish with fresh parsley or basil..
Italian Lentil Soup with Tomatoes
Equipment
Ingredients
- 3 tablespoons (45 ml) extra virgin olive oil
- 1 cup chopped onion, about 1 medium onion
- 1 cup chopped celery, 2-3 stalks
- 2 teaspoons grated or finely chopped garlic
- 3 tablespoons (45 g) tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ½ pound (225 g) dried brown or green lentils, (1¼ cups)
- 1 14-ounce (400 ml) can chopped or crushed tomatoes
- 5-6 cups vegetable broth, chicken broth, or water
- Salt and freshly ground black pepper
- 1 dried bay leaf, optional
- Small Parmesan rind, optional
- 1 teaspoon red wine vinegar
- 2 tablespoons chopped parsley, or basil
- Grated Parmesan cheese, for serving
Instructions
- Place a large, heavy pot (such as a Dutch oven) over medium heat. Add 3 tablespoons extra virgin olive oil, 1 cup chopped onion, and 1 cup chopped celery and stir. Cover the pot and cook 5 minutes to soften the vegetables.
- Stir in 2 teaspoons grated or finely chopped garlic, 3 tablespoons tomato paste, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepperCook for about 15 seconds, until aromatic. Add ½ pound dried brown or green lentils, 1 14-ounce can chopped or crushed tomatoes, 5 cups broth, 2 teaspoons salt and black pepper to taste. Toss in the bay leaf and cheese rind, if you're using.
- Turn the heat up to medium-high until the liquid comes to a boil. Reduce the heat to a simmer and cook uncovered 30-35 minutes, stirring occasionally, until the lentils are tender and the soup looks thickened. If the lentils are older, they may take up to 45 minutes. Remove the rind and bay leaf and discard.
- Scoop out a generous cup of the soup and puree in a blender. You can also briefly pulse a hand blender right in the pot. At this point, you can add the remaining cup of broth if the soup seems too thick.
- Add 1 teaspoon red wine vinegar and 2 tablespoons chopped parsley to the soup and stir. Taste the soup and add more salt and pepper, if needed. Serve the soup warm in bowls, with some grated cheese over each portion. Add a side of warm crusty bread for dipping!
Karen’s Notes and Tips
- The soup will keep up to 5 days in the refrigerator and 1-2 months frozen. Reheat on medium heat, adding more broth or water as needed if the soup has thickened.
- Depending on the age and freshness of your lentils, their cooking time can vary. To cut down on cooking time, you can briefly soak the lentils while you’re prepping other ingredients.
- Serving ideas: Stir in a big handful of greens (spinach, chopped kale, etc.) until wilted. Add about a cup of cooked pasta, such as orzo or tiny shells.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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I was just wondering, could I use red lentils instead. Thanks.
Hi Gerry! Great question. Red lentils absorb almost double the amount of liquid and would make the soup very thick. I suggest cooking this red coconut curry soup instead.