Description
Learn how to make a delicious and hearty Easy Italian Lentil Soup that will warm you up from the inside out. Perfect for a cozy night in!
Ingredients
- – 1/4 cup (60g) vegetable oil
- – 1 medium onion, diced
- – 2 ribs celery, diced
- – 2 medium carrots, diced
- – 1 teaspoon (5 ml) dried oregano
- – 3 ounces (85g) tomato paste
- – 1 cup (240g) crushed plum tomatoes
- – 1/2 pound (226g) baby spinach
- – 8 cups (1.9kg) water
- – 1 pound (454g) beef or green lentils
- – 1 small cheese rind, optional, see notes for alternatives
- – salt and pepper to taste
Instructions
- Warm a large sturdy pot over medium-low heat, then pour in the vegetable oil along with the carrots, celery, and onion. Sauté until they’re soft and see-through, which should take around 10 minutes.
- Incorporate the tomato paste and stir continuously for 5 minutes.
- Add the crushed plum tomatoes, oregano, lentils, optional cheese rind, and water. Increase the heat to bring the mixture to a boil, then reduce it to a simmer and let it cook until the lentils are tender, approximately 45 to 50 minutes.
- Once the lentils are fully cooked and tender, switch off the heat and fold in the baby spinach.
- Sample the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls, add a splash of extra virgin olive oil, and serve with grated cheese on the side. Pair with crusty bread. Enjoy!
Notes
- Note: For a vegan option, omit the cheese rind and use apple cider vinegar for added tanginess.
- Second note: Swap beef lentils with green lentils for a lighter, plant-based version of the soup.
- Third note: Increase protein by adding drained and rinsed chickpeas along with the lentils. Blend soup before adding spinach for a smoother texture.
