This lentil minestrone soup is everything a cold-weather bowl should be - extra comforting, packed with vegetables and hearty enough to be dinner all on its own. It comes together in a single pot, and the lentils make it really different.
If you love a big pot of Italian soup, try my Tuscan minestrone soup with orzo and my cozy Italian lentil soup next.
Can you even call it minestrone if there's not a single bean in it? I'm going to say absolutely yes!
Green lentils give you all the heartiness and protein of beans with none of the soaking, and they turn this into the kind of soup that keeps you full until morning.
The other thing I do differently is fresh herbs.
Most minestrone recipes rely on a spoonful of dried Italian seasoning, but a little fresh sage, oregano and thyme simmered into the broth makes it taste restaurant-worthy.
Why you'll love this lentil minestrone soup
- This is easy peasy weeknight cooking at its best!
- It's hearty enough to be a full meal.
- The fresh herbs make it taste slow-cooked.
What you'll need
Olive oil - for softening all the vegetables at the start.
Onion, carrot and celery - the classic soffritto that flavors the whole pot.
Leek - I add one for a mellow touch the usual minestrone base doesn't have.
Garlic - four cloves as a minimum but follow your heart!
Fresh oregano, sage and thyme - the upgrade over dried seasoning; they make the broth taste slow-simmered.
Tomato paste - I fry it off for a minute first to deepen the color and flavor.
Canned cherry tomatoes - sweeter and brighter than crushed, and they burst into a lovely light sauce.
Green lentils - they hold their shape great here. Brown lentils work as well.
Vegetable stock - the base of the broth, so use a good one.
Ditalini - these little tubes are the traditional minestrone pasta, but anything small would do.
Black kale - also called cavolo nero or Tuscan kale; it's sturdier than curly kale and doesn't go slimy.
Pro tip
Fry the tomato paste in the hot oil for a full minute before you add anything wet. That quick caramelizing step gives the broth a much deeper flavor.
How to make lentil minestrone soup
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil and cook the onion, leek, carrot and celery until soft and sweet. Stir in the garlic and fresh herbs, and cook for another minute until fragrant.
Fry the tomato paste for a minute, then add the cherry tomatoes and break them up a little. Add the lentils, stock and bay leaves, bring to a boil and simmer until the lentils are almost tender.
Stir in the ditalini and simmer until al dente, adding a splash more stock if it gets too thick.
Stir in the shredded black kale and cook until just wilted. Season to taste, fish out the bay leaves and serve.
Substitutions and variations
- Green or brown lentils both hold their shape, but avoid red lentils because they'll dissolve into the broth.
- For an even heartier, more traditional minestrone, stir in a drained can of cannellini or borlotti beans.
- Add more stock for a lighter soup, or less for a stew you can stand a spoon up in.
Helpful tips
- Cut all the vegetables roughly the same size so they cook evenly.
- If you're planning on having leftovers, it's best to cook the ditalini separately and add it to each bowl.
- Taste the soup at the end and adjust the seasoning to taste, especially if you used a low-sodium broth.
What to serve with lentil minestrone soup
- Crusty bread or garlic bread for dipping
- A drizzle of good olive oil and a grating of vegan parmesan on top
- A simple green salad with a sharp lemon dressing
Leftovers and storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop over medium heat, adding a splash of stock or water to loosen it. The pasta will continue to absorb the liquid.
- To freeze, leave the pasta out and freeze just the soup base for up to 3 months. Thaw overnight in the fridge and stir in freshly cooked ditalini when you reheat.
If you've tried this lentil minestrone soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Lentil Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium leek, sliced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 4 garlic cloves, finely diced
- 2-3 sprigs fresh oregano, roughly chopped
- 6-8 fresh sage leaves, roughly chopped
- 2-3 sprigs fresh thyme, roughly chopped
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) cherry tomatoes
- 1 cup (200 g) green lentils
- 4 cups (1000 ml) vegetable stock
- 2 bay leaves
- 1 cup (175 g) ditalini
- 2 cups (40 g) black kale, shredded
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, leek, carrot and celery and cook for 7-8 minutes, stirring occasionally, until softened.2 tablespoons olive oil1 medium onion1 medium leek1 medium carrot3 celery stalks
- Add the garlic and the chopped oregano, sage and thyme and cook for 1 minute more, until fragrant.4 garlic cloves2-3 sprigs fresh oregano6-8 fresh sage leaves2-3 sprigs fresh thyme
- Stir in the tomato paste and fry it for a full minute. Add the cherry tomatoes and break them up a little with your spoon.2 tablespoons tomato paste1 can (14 oz / 400 g) cherry tomatoes
- Add the green lentils, vegetable stock and bay leaves. Bring to a boil, then reduce the heat, cover partially and simmer for about 20 minutes, until the lentils are almost tender.1 cup green lentils4 cups vegetable stock2 bay leaves
- Stir in the ditalini and simmer for about 10 minutes, until the pasta is al dente and the lentils are fully tender. Add a splash more stock or water if it gets too thick.1 cup ditalini
- Stir in the shredded black kale and cook for 3-5 minutes, until wilted and tender. Season generously with salt and pepper, remove the bay leaves and serve hot.2 cups black kaleSalt and freshly ground black pepper to taste
Notes
- Green or brown lentils work best here; avoid red, which will fall apart.
- If you're planning on having leftovers, it's best to cook the ditalini separately and add it to each bowl.
Leave a Reply