Easy Italian Lentil Soup (One Pot 35-Minute Recipe)
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This Italian Lentil Soup Recipe is the soulful, savory soup that’ll get you through your rainy days, snowy days… and any other day! With a mix of creamy and firm lentils, carrots, onions, and herbs floating in a dreamy vegetable broth, my red and green lentil soup recipe is a 30 minute ticket to a totally satisfied tummy!
I love making a large pot of this yummy soup! Pair it with a bit of crusty bread – and call it a day.
This is not only a hearty lentil soup recipe to share with family and friends, but a lot of people say it’s the perfect way to ring in some good luck for the year by making it on New Year’s Day as well.
All I know for sure is that it’s a family favorite. Everyone in my house craves this hearty Italian lentil soup recipe – and it’s literally perfection on a cold day.
The first thing that I do to prep and get my soup bowl ready is to add some red pepper flakes for a kick of heat! I also love to top with diced onions and some fresh rosemary because that flavor combination is just amazing.
The taste and texture of this simple soup makes it feel like it’s a family recipe that’s been passed down over the years. Not only is this an easy soup to make, but this lentil recipe is also a filling soup to fuel you for the day!
Table of Contents
Italian Lentil Soup Recipe
Low budget, low effort, quick, and healthy — this Italian lentil soup recipe has it all!
Lentils are full of vitamins, fiber, calcium, magnesium, and more. They also have a bit of protein!
Bulky and flavorful, you can really make a huge pot of delicious soup that’s good for the body, mind, and soul in no time at all. It only takes 30 minutes to cook!
If you’re even shorter on time, you could even make a quicker version of this red lentil soup recipe in your Instant Pot.
Lentils can bulk up any vegetable soups, too, or even add body to some salad.
Ingredient Notes and Substitutions
- Vegetable Broth – I always use low-sodium broth so that I can salt the soup to taste at the end of cooking.
If using regular broth, leave out the extra salt I have listed in the lentil soup recipe. If you make a big batch of this hearty soup, this is much needed to help thin it out a bit.
- Tomato Paste – A small but mighty ingredient!! Just a little adds so much flavor, and it thickens the Italian lentil soup too.
Tomato sauce or puree can be used as substitutes, but here’s the thing — you’d need to use a lot more. Go with the paste! - Red Lentils – Soft, tender, and nutty, you can be sure any red lentil soup recipe will be creamy and wholesome.
- Green Lentils – These are firmer than the red ones, with a peppery taste. Great for texture and a satisfying bite!
- Fresh Herbs – Parsley, basil, and rosemary add the perfect variety of fresh, herbal flavor. A must for Italian cooking and flavors!
If you’re using dried herbs, be sure to use less — and know that the taste will be more “spicy” than fresh. You can also add some hearty vegetables to this simple soup. Carrots, beans, etc. – all work! Adding some swiss chard or even kale to make this into a kale soup with lentils isn’t a great idea!
Green Lentil Soup Recipe Tips and Tricks
- Add a dash of patience for thick stew.
Some like their vegetable soup with lentils to be thin, while others like it thick. Me? I like it right in the middle.
To thicken it more to your liking, just let it simmer just a bit longer. Another option is to add a cornstarch slurry, made with a 1:2 ratio of cornstarch to water.
It’s a better option for thickening than flour, which might make the broth a bit bland.
- Don’t skip sauteeing the onions and garlic!
The most important part of making soups is the base, so don’t skip laying a solid flavor foundation!
And by this I mean — take care of every ingredient, start to finish. Take a few minutes to heat the garlic in some oil or butter until translucent, and then the garlic until aromatic.
Just these two ingredients release so much deep, rich flavor and aroma into the broth that it makes a world of difference!
- Swap out, sub in, and use seasonal vegetables!
The veggies I use are easy to find all year, but they aren’t the only options.
It’s very common to include leafy greens, such as kale or spinach, in a homemade Italian soup recipe — especially if you’re using fresh herbs.
Seasonal garden vegetables such as zucchini, squash, sweet potatoes, green beans, and whatever else your green thumb can grow can be stewed to perfection with this red and green lentil soup recipe.
Storing and Reheating Italian Lentil Soup
Refrigerate any leftovers for up to 5 days, or freeze for up to 3 months.
Because vegetable soup with lentils lasts so long and maintains its flavor so well, it’s perfect for preparing in bulk!
Reheat Italian lentil soup right on the stovetop in a pot, whether frozen or liquid, until warmed through.
Kitchen Tools You Will Need
- 12 Quart Stockpot – There should be enough room for all of the food to move freely inside.
- A Sharp Knife – There’s no better way to get even, perfect veggie chunks than with a good, sharp knife.
Red Lentil Soup Recipe FAQ
Yes you do! It’s important to remove any dirt or debris before cooking.
Plus, rocks have been known to make their way into bags of dried lentils, so you want to be sure to sort through as you rinse!
You can. However, those canned lentils are already soft, so you don’t want to add them too soon.
Instead, stir them in during the last 5 to 10 minutes — just long enough to warm through.
In Italy, the tasty little lentil is associated with luck, riches, and prosperity. They’re a sign of good things to come! As a result, they’re often served in soups on New Year’s Eve.
Try this tradition in your home this year, and see what fortune awaits you!
You can! If you want to put a spin on this soup, you can add cooked ground beef or cooked Italian sausage as well. This is the best way to add some extra protein and texture to this delicious Italian lentil soup.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Soup And Stew Recipes
Easy Italian Lentil Soup (One Pot 35-Minute Recipe)
Ingredients
- 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
- 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 fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh rosemary, chopped
Instructions
- 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.
- Cover and bring to a boil. Reduce heat to simmer for 30 minutes. Add parsley, basil, rosemary and stir to combine.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2012, updated and republished December 2024
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
We have been eating all kinds of beans this year…love new recipes, thanks for sharing!
This looks delicious and hearty. Perfect with beans and the fall
I love a hearty soup in the fall. This looks delicious!
Oh yes, my kinda soup, thanks.
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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.
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!
This is such a filling, comforting and hearty meal. I love making this soup. I’ve even printed it and added it to my ‘cookbook’. I may just have to buy yours!