Italian Lentil Soup with Tomatoes
This is the kind of lentil soup I grew up eating — hearty, tomato-rich and deeply savory. It starts with a classic Italian combination of olive oil, onion, celery, tomato paste and lentils, then simmers until the broth turns rich and rustic. A splash of red wine vinegar at the end is my chef's touch, adding just enough brightness to balance the earthy lentils.
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!
Notes
- 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
Calories: 229kcalCarbohydrates: 31gProtein: 11gFat: 8gSodium: 868mgFiber: 13gSugar: 5g
