Monday, October 8, 2012

Italian Lentil Soup

Just recently I spent a week in Florida with my family.  I sure did a lot of cooking (cooking is an expression of love for me.  I love to cook for my family, so every trip I take or every time they visit I find myself in the kitchen...  a lot).

We focused on healthy dishes and my mom shared her recipe for lentil soup.  Keep in mind, my moms recipes come in code.  So, I took her 'dash of this' and 'a little of that' and translated it into a recipe.  Then of course I put a little TSRI spin on it and came up with the most amazing lentil soup with fabulous Italian flair.

The lentils, tomatoes and vegetable broth help to make this a hearty dish even with no meat.  The red pepper flakes do not give this dish heat, just depth of flavor.  I love it so much, I will be eating it for dinner all week.  Enjoy!

Dinner's Ready!
With love from our kitchen table to yours!  XO

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Yield: 6
Author: Donna Elick
Italian Lentil Soup

Italian Lentil Soup

The lentils, tomatoes and vegetable broth help to make this a hearty dish even with no meat. The red pepper flakes do not give this dish heat, just depth of flavor.
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min


  • 1 pound baby carrots, sliced
  • 1 medium onion, chopped
  • 8 garlic cloves, pressed
  • 6 cups low sodium vegetable broth
  • 10 tablespoons tomato paste (or a 6 ounce can)
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup dried red lentils, rinsed
  • 1/2 cup dried green lentils, rinsed
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh rosemary


  1. In a 12 quart stock pot, heat oil over medium heat. Add onions and cook until translucent. Add garlic and carrots, cook until garlic is aromatic (about 2 minutes). Add vegetable broth, tomato paste, diced tomatoes, lentils, red pepper, salt and black pepper.
  2. Cover and bring to a boil. Reduce heat to simmer for 30 minutes. Add parsley, basil, rosemary and stir to combine.
  3. Serve and enjoy!


  1. We have been eating all kinds of beans this new recipes, thanks for sharing!

  2. This looks delicious and hearty. Perfect with beans and the fall

  3. Oh yes, my kinda soup, thanks.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

  4. I love a hearty soup in the fall. This looks delicious!

  5. The highs yesterday were about 50 and it was rainy too. We've had soup for dinner two nights in a row and tonight is a good candidate for #3. I like this lentil soup.

  6. This soup was great! However, I made two modifications: 1. I cooked the soup approximately 20 minutes longer, so that the carrots soften more, but still al dente. 2. I added some Feta cheese to finish - delish!


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