Description
Hearty and flavorful, this Italian lentil soup is a comforting classic, perfect for a chilly evening. A simple recipe with big taste!
Ingredients
Units
Scale
- 4 tbsp Olive Oil
- 1/4 cup Diced Pancetta
- 1 cups (237 ml) Finely Chopped Carrots
- 1 cups (237 ml) Finely Chopped Onions
- 1 cups (237 ml) Finely Chopped Celery
- 2 cloves Garlic Cloves, Minced
- 1 cups (237 ml) Diced Tomatoes
- Salt and Pepper
- 1 tsp Dried Oregano
- 5 cups (1183 ml) Chicken Broth
- 1 cups (237 ml) Dried Lentils
- 1/4 cup Finely Chopped Fresh Parsley
Instructions
- Heat olive oil in a stockpot over medium heat.
- Add the pancetta and cook for 3 or 4 minutes until no longer pink.
- Add the onions, carrot, celery, and garlic to the pot and cook for 5 minutes, stirring often.
- Add the tomatoes, broth, salt, pepper, and oregano and bring to a boil.
- Add the lentils, reduce the heat to low, and cook until the lentils are tender (about 20 to 25 minutes).
- Stir in the fresh parsley and serve with a garnish of your choice.
Notes
- Toasted lentils before adding to the soup will enhance their flavor and texture.
- For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
- This soup thickens as it cools; add a little extra broth if you prefer a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 10
- Protein: 15
- Cholesterol: 10