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!

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Cook Time

40 min



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 – 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

if you happen to have canned lentils in your pantry, go ahead and use them. The soup will come together much quicker. Simmer it on a lower temperature so the lentils won’t mush up too much, but still get the flavor of the soffrito and the fresh herbs

– 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).


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