Lentil Italian Soup
My one pot Lentil Italian Soup is full of veggies, lentils, and flavor! Make a double batch and freeze half for an easy, make-ahead meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 8 garlic cloves minced (about 4 teaspoons)
- 1 pound baby carrots sliced
- 6 cups chicken stock
- 6 ounces tomato paste
- 1 can 14.5 ounces fire roasted diced tomatoes with garlic
- 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
- Sauté the Aromatics: Heat a 6–8 quart stock pot over medium heat. Add 2 tablespoons extra virgin olive oil. Once warm, add 1 medium yellow onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 3–4 minutes. Add 8 garlic cloves and 1 pound baby carrots. Cook for another 1–2 minutes until the garlic smells aromatic.
- Build the Soup: Add 6 cups chicken stock, 6 ounces tomato paste, 1 can 14.5 ounces fire roasted diced tomatoes with garlic, 1/2 cup dried red lentils, 1/2 cup dried green lentils, 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Stir well to dissolve the tomato paste and combine the ingredients.
- Simmer: Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally, until the lentils and carrots are tender and the soup has thickened slightly.
- Finish with Fresh Herbs: Remove the lid, stir in 2 tablespoons fresh parsley, 1/4 cup fresh basil leaves, and 2 tablespoons fresh rosemary, and taste. Adjust seasoning if needed.
- Serve: Ladle into bowls and enjoy warm.
Notes
Make-Ahead: This soup reheats beautifully and thickens as it sits. You can make it 1–2 days in advance and store it in the fridge.
Storage: Store in an airtight container for up to 5 days.
Reheating: Reheat on the stovetop over medium heat or microwave in 30-second bursts. Add a splash of stock or water if the soup becomes too thick.
Freezing: Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Fresh Herb Substitutions: If you don’t have fresh herbs, you can use dried. Substitute with 1 teaspoon dried parsley, 1 teaspoon dried basil, and 1/2 teaspoon dried rosemary. Add dried herbs with the seasonings so they have time to soften and release their flavor.
Nutrition
Serving: 1 | Calories: 200cal | Carbohydrates: 39g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 762mg | Sugar: 11g | Fiber: 15g | Calcium: 91mg | Iron: 5mg