Italian Lentil Soup (Zuppa di Lenticchie) (2024)

This Italian Lentil Soup (Zuppa di Lenticchie) is hearty, nourishing, and easy to make. It is a recipe that you will frequently turn to because it contains simple ingredients you may already have on hand. With protein-rich lentils, traditional Italian herbs and vegetables, it is nutritious and comforting, as well as being budget friendly. Just add some crusty bread, and you have a satisfying meal!

Jump to:

• Why you’ll love this recipe:
• Ingredients in this recipe:
• How To Make Italian Lentil Soup (Zuppa di Lenticchie):
• Tips for success and FAQs:
• Variations and substitutions:
• Serving suggestions:
• More delicious recipes for you to try:
• Italian Lentil Soup (Zuppa di Lenticchie)

Why you’ll love this recipe:

This Italian Lentil Soup with vegetables is a great recipe to have in your repertoire.

Made from simple store cupboard ingredients, it is quickly and easily made, making it perfect when you want a family-friendly, nourishing meal and you don’t have a lot of time.

You will love this recipe for Italian Lentil Soup (Zuppa di Lenticchie) because:

• This is a delicious, satisfying, one-pot meal. We enjoy it year-round and even include it in our New Year’s Eve celebrations.
• It is made from ingredients which are readily available, or you may already have to hand.
• This is a go-to recipe you can customise to suit your family’s taste by including vegetables of your choice.
• You do not need any special culinary skills to make this traditional lentil and vegetable soup. It is such a simple recipe that it is perfect for novice cooks and experienced cooks alike.
• It is suitable for many people with specific dietary requirements as it is naturally gluten-free as well as vegan if you omit the Parmesan.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Olive oil – we have used extra virgin olive oil for the best flavour and nutritional benefit. Use the best olive oil that you have.

Brown/yellow onion – this is the onion most frequently used when cooking. You can use white onion if you prefer.

Carrot – the carrot adds colour, flavour and nutrients.

Celery – one of the trio of vegetables in the flavour base.

Garlic – for the best result, use fresh cloves. The flavour is superior to bottled or pre-minced.

Lentils – we used dried brown lentils in this recipe; we offer some alternative varieties below.

Crushed tinned tomatoes – they are ideal for this recipe. If you have whole tinned tomatoes, chop them a little, or crush them with your hands before adding to the soup.

Vegetable stock – use homemade or store-bought. If you do not need the soup to be vegan, you can use chicken stock.

Parmesan rind – a small piece of leftover Parmesan rind softens as the soup cooks and adds great flavour. For vegan soup, omit the rind.

Dried chilli flakes – add gentle spice. Omit or increase the amount according to your preference.

Dried basil and oregano – these are traditional Mediterranean herbs which add great flavour.

Fresh rosemary – in this instance, we prefer the fresh herb. If you only have the dried herb, use one third of the amount as it is concentrated.

Sea salt and freshly ground black pepper – properly seasoning food is essential to achieving a flavoursome dish. Before serving, check that the soup is to your taste.

Italian/flat leaf parsley – adds flavour.

Parmesan cheese – although optional, we like to serve with freshly grated Parmesan cheese.

How To Make Italian Lentil Soup (Zuppa di Lenticchie):

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

1 – Make your Soffritto:
Makeyour “soffritto” – this is the flavour base for the soup. Add olive oil to a large saucepan, and over medium heat, add diced onion, carrot and celery. Sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.

Add the garlic and sauté for one minute.

2 – Add the remaining ingredients:
To your saucepan, add the remaining ingredients, including your lentils that have been rinsed.

3 – Bring to the boil:
Bring the soup to the boil, then lower the heat and simmer for 30 – 40 minutes, stirring regularly, until the lentils are cooked. If the soup is too thick, add a little extra stock or water.

4 – Serving:
Just before serving, add the chopped parsley and stir well. Ladle the soup into bowls, discarding the parmesan rind, drizzle with extra virgin olive oil and serve with grated Parmesan if you wish.

Tips for success and FAQs:

Instead of discarding your Parmesan rinds, store them in the freezer in an airtight container. They add great flavour to soups, stews, or the stock you use for risotto. The rind doesn’t melt but does soften, and can be removed prior to serving.

It isn’t necessary to soak lentils as they cook quickly. However, if you prefer, soak them for about 2 hours to speed up the cooking process and possibly make digestion easier.

Serving suggestions:

Warm and comforting, this delicious Italian Lentil Soup is ideal to serve for lunch or dinner.

When cooked, if you prefer, you can use an immersion blender to make a creamier, smoother soup.

To accompany the soup, it needs no more than bread, such as our no-knead, easy Spelt Loaf.

It travels well, so is ideal to take to a potluck, or gift some to a friend.

Suggested toppings:

• A drizzle of extra virgin olive oil is a traditional finishing touch.
• Some finely chopped parsley.
• Grated Parmesan cheese.
• Lemon juice – the acidity from a small squeeze of lemon juice really brightens the flavour.

I am certain that you will enjoy this Italian Lentil Soup (Zuppa di Lenticchie). Made in just one pot, using store cupboard ingredients, it will be a great addition to your soup repertoire. And, if you want to bolster your chances for prosperity and good fortune in the coming year, be sure to enjoy a bowl of this Italian Lentil Soup on New Year’s Eve!

Alex xx

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