Italian Vegetable Lentil Soup

Course: Main Course, Soup

Cuisine: North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 373kcal

Author: Lord Byron's Kitchen

Italian Vegetable Lentil Soup is in fact more like a stew than a soup! It has a homestyle tomato flavour combined with the heartiness of tender, cooked lentils, and is paired with lots of fresh and good-for-you vegetables too. Top with grated parmesan and serve with crusty bread!

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Ingredients

2 tablespoons olive oil
1 cup onion, finely chopped (white or yellow onion)
1 cup carrot, peeled and diced
1 cup celery, diced
2 cloves garlic, minced
4 cups canned diced tomatoes, with juice
8 cups low sodium vegetable stock
3 teaspoons Italian Seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups dried lentils, washed and cleaned
1/2 cup grated parmesan
1/2 cup fresh parsley, finely chopped

Instructions

Add the olive oil, onion, carrots, and celery to a large, heavy-bottomed stock pot. Over medium heat, cook the vegetables for 5 minutes, stirring often.
Add the garlic and cook for 2 minutes.
Add all of the remaining ingredients with the exception of the parmesan and parsley. Stir well. Bring to a boil. Once boiling, reduce the heat to simmer and place the lid on the pot. Cook for 30 minutes, stirring often.
Depending on the lentils, you may need a few minutes more or less of cooking time. Cook until the lentils are tender. Additionally, if the soup begins to thicken too much, add another 1/2 cup of low-sodium vegetable stock or water. (The thickness of the soup is based on your preference, so only add the stock if you want soup with more broth.)
Once the lentils are tender, turn off the heat and stir in half of the chopped parsley and half of the grated parmesan.
Ladle the soup into bowls and top with parmesan and more parsley. Serve with crusty bread.

Nutrition