Italian Lentil Soup

This Italian lentil soup is a comforting classic that will warm you up to the core. Packed with nutritious lentils and veggies, this soup is very easy to make and just perfect for meal prep.

There's something undeniably comforting about a bowl of homemade soup, especially when it's as hearty and flavorful as this Italian lentil soup.

This recipe brings together simple ingredients that work in harmony to create a dish that's both nourishing and satisfying.

It's the kind of meal that simply reminds you of home, with each spoonful offering loads of comforting flavors.

Plus, it's a perfect choice for meal prep, as it stores and reheats beautifully.

Why you'll love this Italian lentil soup

• Friendly on the wallet - The soup is remarkably cost-effective, using affordable pantry staples like lentils, carrots, and canned tomatoes.
• Packed with protein - With lentils as its main ingredient, this soup is a powerhouse of plant-based protein.
• Beautiful Mediterranean flavors - Enjoy a burst of Mediterranean flavors with this soup, blending fresh herbs, garlic, and olive oil. Each spoonful is like a mini escape to a cozy Italian kitchen!

Ingredients and substitutions

Olive oil - A good quality extra virgin olive oil can make a big difference in flavor, especially if you drizzle a bit on top of the soup before serving.

Onion, carrot and celery - This classic trio of veggies, known as a mirepoix, form the flavor base. Feel free to adjust the quantities to suit your taste.

Garlic - Fresh garlic is ideal for the best flavor, and I like to add lots of it to this vegan lentil soup. Pre-minced garlic in a jar can be used in a pinch, but the flavor is not quite the same.

Dry white wine - The wine adds acidity and depth to the soup. Any dry white wine like Pinot Grigio or Sauvignon Blanc works here.

If you prefer not to use alcohol, you can substitute with more vegetable stock or a splash of white wine vinegar or lemon juice for the acidity.

Dried herbs - I used a mix of dried oregano, basil, marjoram, and rosemary, but you can definitely use an Italian herb blend for convenience.

Red chili flakes - These add a nice heat to the soup. Adjust the amount to your spice preference, or simply omit it if you're not a fan. Paprika could be a milder substitute.

Plum tomatoes - For a rustic texture, crush the plum tomatoes by hand rather than using a blender. This gives the soup a more homemade and hearty feel.

You can also add some tomato paste if you want a more tomato-ey flavor.

Lentils - Green lentils or brown lentils hold their shape well in soups, and they are both great choices here.

I used Umbrian lentils, which have the perfect texture for this recipe.

If you want to make this soup quicker, you can use canned lentils. The cooking time should be reduced to half.

Tuscan kale - Black Tuscan kale, also known as cavolo nero, adds a lovely texture and nutrients to your soup, as well as that Italian vibe. If unavailable, regular kale, spinach, or Swiss chard are good substitutes.

Fresh basil leaves - Fresh basil adds a beautiful aroma to the finished soup, but you can substitute it with fresh parsley.

How to make Italian-style lentil soup

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery stalks. Sauté these vegetables until they are soft, and the onions are translucent.

Stir in the garlic and cook for another minute until fragrant.

Now, add the dried oregano, dried basil, dried marjoram, dried rosemary, and red chili flakes and cook for another minute.

Pour in the dry white wine to deglaze the pot, scraping any bits off the bottom. Let the wine simmer and reduce slightly for 1-2 minutes.

Mix in the plum tomatoes and bay leaf, then add the lentils. Stir everything well to combine.

Add the vegetable broth to the pot. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.

Allow the soup to simmer for about 30-35 minutes or until the lentils are tender. Stir occasionally to prevent sticking.

Once the lentils are tender, remove the bay leaf and add the Tuscan kale and fresh basil leaves. Cook for another 2-3 minutes until the kale is wilted and soft.

Finish the soup by seasoning it with salt and freshly ground black pepper to taste.

Serve the soup hot with your favorite crusty bread. Garnish it with extra basil or a drizzle of olive oil if you like.

Leftovers and storage

• Cool the soup completely before transferring it to an airtight container. It will keep well in the fridge for up to five days.
• Reheat the soup in a saucepan over medium heat, stirring occasionally, until it's thoroughly warmed. Alternatively, reheat individual portions in the microwave for 1-2 minutes or until hot.
• This soup freezes beautifully. Portion it into freezer-safe containers or bags and freeze it for up to three months. Thaw it overnight in the refrigerator before reheating.

Recipe notes and tips

• Before adding the lentils to the soup, rinse them under cold water to remove any dust or debris.
• Serve this hearty soup with a side of crusty bread for dipping. It's the perfect combination for a more filling meal.
• If you want to turn the soup into a heartier meal, add some small pasta like orzo or ditalini for the last 10-12 minutes of cooking.
• Lentil soup looks different in every country. The Spanish take on it, sopa de lentejas, leans on smoked paprika and potatoes instead of tomatoes and kale.

If you liked this Italian lentil soup recipe, you might also like some of my other easy vegan soup recipes:

• Chickpea Potato Soup
• Orzo Vegetable Soup
• Potato Kale Soup
• Vegan Golden Soup
• Easy Three Bean Soup

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