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 that 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!
Sea salt and freshly ground black pepper - to taste
To Serve:
2tablespoonflat-leaf parsley - finely chopped
extra virgin olive oil - a drizzle
Parmesan cheese - freshly grated
Instructions
Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and 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. Then, add the remaining ingredients.
Bring 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.
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.
Video
Notes
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Parmesan Rind: a small piece of leftover Parmesan rind softens as the soup cooks and adds great flavour. Omit for a vegan soup.
Rosemary: if using dried rosemary, use about ⅓ teaspoon as it is more concentrated than fresh.
Storage: store it in an airtight container in the fridge for up to three days. It can be reheated on the stove or in the microwave. The soup may thicken while standing, so just add some more stock or water.
Freezing: allow to cool completely before storing the soup in a freezer safe container for up to three months.