Easy Italian Lentil Soup Recipe

This hearty Italian Lentil Soup recipe comes together in just thirty minutes. Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! A total freezer-friendly soup, so you will want to have extra!

This Italian vegetable soup tastes very similar to minestrone, but with the delicious addition of lentils. It is filled with nutritious ingredients that make it extremely filling and perfect meal for a cold winter day.

Every region of Italy has their own version of the humble and delicious vegetarian lentil soup (zuppa di lenticchie). No matter the region, each recipe will usually begin with a simple soffritto.

Originally published December 2020 and republished January 2024. This soup is totally vegan if you use vegetable broth. I had homemade chicken broth on hand to use for the soup. It is also naturally dairy-free and gluten-free.

What does soffritto mean in Italian?

A soffritto is the beautiful Italian word to describe the mixture of carrots, celery and onions. The soup begins with this flavor combo sautéing before adding the lentils and any liquid (I like to add my own homemade broth).

Why Italians eat lentils on New Years?

Italian believe that if you eat lentils on New Years, it will bring good luck.

If you are Italian (or grew up living next to Italians), you most likely had a similar lentil recipe like this on New Year’s Eve. Italians have their superstitions and one of them is about lentils and good luck.

So be a good girl or boy and eat your lentils this New Year’s Eve. Even my daughter who is not into lentils will have a small portion either on New Year’s Eve or New Year’s day. It’s a tradition to ensure the new year is filled with good luck, but most importantly, good health!

This soup is really so easy to make! Starting with a soffritto, it is the same method I used to make my kale and chickpea soup with garlic crostini and my Spring minestrone.

Why you will love my traditional Italian lentil soup

1. Nutritious Ingredients: Packed with healthy lentils, this soup is a great source of protein and fiber.
2. Rich in Flavor: The combination of herbs and spices used in the recipe ensures a rich and savory taste.
3. Easy to Make: The recipe is straightforward and simple, making it accessible for cooks of all skill levels.
4. Comforting and Satisfying: Perfect for chilly days, this soup provides a comforting and hearty meal.
5. Versatile: You can easily adapt the recipe to your taste or dietary preferences, making it a versatile option for various occasions.

What is the Italian Holy Trinity- Soffritto?

Many chefs refer to a soffritto as Italy's Holy trinity. A soffritto is simply the trio of chopped aromatic vegetables that are sautéed in the olive oil to start off the soup (I always use extra-virgin), and that is onions, carrots and celery.

You could even make extra (I always do!)and leave it on hand in a jar and use it all week long in other recipes. It could stay fine in the freezer for up to 3 months. 

This method builds the first and very important layer of the dish. It transports the soup from being simple to a little more complex. I like to add my mother-in-law’s homemade dried herbs to the soffritto. It smells heavenly when it all starts to gently sizzle together in the pot.

One bowl is not enough of this delicious soup filled with Italian flavors. This soup is truly very easy to make…let’s get onto the recipe!

Ingredients

• Olive oil: Used to sauté the vegetables, creating a flavor base for the soup.
• Onion: Provides sweetness and a depth of flavor when sautéed.
• Carrots: Adds sweetness and color, and contribute to the overall vegetable base.
• Stalks celery: Contributes to the savory flavor base of the soup.
• Garlic cloves: Infuses the soup with a robust, aromatic flavor.
• Lentils (brown or green): The main source of protein in the soup, lentils also add a pleasing texture.
• Canned whole tomatoes: These break down during cooking to create a rich, hearty base for the soup.
• Vegetable or chicken stock, low sodium: Forms the liquid base of the soup, adds flavor.
• Bay leaves: Adds a subtle, earthy flavor to the soup.
• Tuscan kale: Adds color, texture and nutritional value to the soup.
• Salt and pepper: Used to season the soup and enhance the flavors of the other ingredients.
• Red pepper flakes (optional): Adds a spicy kick to the soup if desired.
• Extra olive oil: Used for drizzling on top of the finished soup, adding richness and depth of flavor.

Must-Have Kitchen Equipment for Your Recipe

Creating the perfect dish? You need the right tools. Here are the essentials:

Large Pot: This is a must. Boil, simmer, and prep soups or stews. Making pasta, lentil soup, or a one-pot meal? You need this.

Slow Cooker (Optional): Love set-it-and-forget-it cooking? A slow cooker is great. Toss in your ingredients, set the timer, and you're good. Perfect for soups with minimal effort.

Cutting Board: You need a sturdy cutting board for chopping, slicing, and dicing. Pick a high-quality one. Wood, plastic, bamboo – your choice. Use it for prepping spinach, tomatoes, and more for your soups.

How do you make Italian Lentil Soup from scratch?

The first thing is to gather your ingredients.

I had a bag of Italian lentils. I just love them. Even the shape is different than the ones I find here. You have to rinse the lentils and get rid of any impurities. Strain them and set aside.

I like to use my own homemade broth (you could use vegetable or chicken).

Here is the rest of what you'll be gathering up.

• Start first with chopping the onions, carrots and celery. Also the garlic (if you’re using).

• I used a can of very naturally sweet Italian cherry tomatoes. Otherwise, I would use a can of San Marzano plum tomatoes. If you use plum tomatoes, you need to prep the tomatoes by gently crushing and removing the white inside (it’s a little tough… I use my clean hands to do this).
• In a large pot, heat the olive oil over medium heat.
• Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
• Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
• Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
• Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils. Let this simmer together for a few minutes and season with salt (and pepper, if you’re using).
• If you’re not using a low sodium broth, wait to add salt until after you add your broth. Next, add in the broth and bay leaf.
• Bring to a boil for a few minutes and then lower the heat to a simmer.
• Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don’t mind it on softer side.
• Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes. If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is).
• The lentils will thicken up as they cook. When ready to serve, remove the bay leaf.
• Finally, ladle into serving bowls and drizzle on some olive oil (if you like it spicy, add in red pepper flakes, if using).

Tips to make the best lentil soup:

• Soaking: Since lentils cook up so quickly, it’s not necessary to soak them. There is no need to soak these pulses as they cook in less than one hour.
• Rinse: It’s best to rinse fresh lentils.  Always rinse and sort your lentils to ensure there are no impurities.
• Vegetables: Chop up the vegetables for the soffrito the same size to make sure they cook up the same way (you don’t want to end up with mushy celery and crunchy carrots).
• Tomatoes: I used a can of Italian cherry tomatoes. They are really naturally sweet and I love to cook with them. You could use your favorite brand of tomatoes, San Marzano is always best (if you can find them). If you are using plum tomatoes, you will have to crush them (you could use your clean hands to do this)and remove the tough white inside (just toss it out).
• Herbs: Add fresh parsley and fresh rosemary. Even fresh thyme or marjoram is really nice in this lentil soup.

What to serve with authentic Italian lentil soup

Here are some delightful side dishes from our blog that would pair wonderfully with Italian lentil soup:

1. Easy Italian Roasted Cauliflower: This dish involves roasting cauliflower until it's delightfully crispy, making it a perfect complement to the soft texture of the lentil soup​​.
2. Italian Green Beans: A classic side, these green beans are cooked until tender and can add a lovely crunch and freshness to balance the richness of the soup​​.
3. Italian Broccoli Rabe (Easy Rapini Recipe): Broccoli rabe, with its slightly bitter taste, offers a nice contrast to the earthy flavors of lentil soup​​.
4. Traditional Peperonata (Sauteed Peppers and Onions): This sweet and savory dish made with bell peppers and onions would provide a colorful and flavorful addition to the meal​​.

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Some other soup recipes to enjoy:

• Slow Cooker Whole Chicken Soup
• Immune Boosting Turmeric Chicken Soup
• French Onion Soup
• Cabbage, Lentil and Chickpea Stew

Some other lentil recipes to try:

• Cabbage, Lentil and Chickpea Stew
• Easy Lentil Bolognese
• Lentil Soup with Caramelized Onions

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Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX

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5 from 13 votes

Authentic Italian Lentil Soup

This hearty Italian Lentil Soup comes together in just thirty minutes. Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! A total freezer-friendly soup, so you will want to have extra!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dinner

Cuisine: Italian

Keyword: gluten-free, lentils, soup, vegan

Servings: 6

Calories: 357kcal

Author: Lora

Equipment

• large pot
• Slow cooker optional
• Cutting Board

Ingredients

• ¼ cup olive oil extra virgin
• 1 medium onion finely diced
• 2 carrots peeled finely diced
• 2 stalks celery leaves removed and finely diced
• 2 cloves garlic minced
• 2 cups lentils brown or green picked over and rinsed
• 1 tsp dried sage
• 1 tsp dried rosemary
• 14 ounces canned whole tomatoes hand crushed
• 7- 8 cups stock vegetable or chicken, low sodium (I used my homemade chicken broth)
• 2 bay leaves
• 1 head Tuscan kale destemmed and chopped (regular kale is fine too)
• salt and pepper to taste
• ½ teaspoon red pepper flakes optional
• extra olive oil for drizzling

Instructions

• Heat the oil in a large pot over medium heat.
• Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
• Add in the dried sage and rosemary and give it a stir.
• Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
• Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
• Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you’re using). If you’re not using a low sodium broth, wait to add salt until after you add your broth.
• Next, add in the broth and bay leaf.
• Bring to a boil for a few minutes and then lower the heat to a simmer.
• Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
• Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don’t mind it on softer side.
• If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
• When ready to serve, remove the bay leaf.
• Ladle into serving bowls and drizzle on some olive oil.
• Add in red pepper flakes, if using.

Slow Cooker instructions:

• Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
• Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
• Stir in the kale during the last hour of cooking.
• Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
• Serve warm, garnished with optional toppings if desired.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Lentils: The lentils need to be rinsed. The lentils do not have to be soaked, as they cook up so quickly. I used brown lentils. Green lentils also work. If you use red lentils, it will be a mushy soup.
• Kale: You could omit kale if you don't have any on hand. 
• Vegetable: Be sure to chop up the soffritto vegetables all the same size to make sure they cook evenly.
• Herbs: I have a combo of dried rosemary and sage (about 1 teaspoon of each)that my mother-in-law made in a little jar and I like to add that to the lentils when they are sautéeing. Homemade dried herbs tastes a bit different than store-bought. Dried herbs are always more concentrated than fresh, so use the amount that fits your taste.
• Fresh herbs: If you have fresh rosemary and sage on hand, go ahead and use a few sprigs of the rosemary (just the leaves)and a few sage leaves, instead of dried. 

Nutrition

Calories: 357kcal | Carbohydrates: 51g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 2467mg | Potassium: 812mg | Fiber: 21g | Sugar: 9g | Vitamin A: 4808IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 6mg

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