Italian Lentil Soup Recipe | Yummly
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Italian Lentil Soup

GIMME SOME OVEN(49)
nadwoods: "Love it! So easy to make and super delicious. Had…" Read More
15Ingredients
80Minutes
150Calories
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Ingredients

US|METRIC
9 SERVINGS
  • 2 tablespoons virgin olive oil (extra-)
  • 2 cups white onion (diced , about 1 large onion)
  • 1 cup carrots (diced , about 2 large carrots, peeled)
  • 1 cup diced celery (about 2 celery stalks, leaves removed)
  • 4 cloves garlic (peeled and minced)
  • 8 cups vegetable stock
  • 1 cup lentils (rinsed,  , red, green or brown)
  • 15 ounces fire-roasted diced tomatoes
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper (freshly-)
  • 1 pinch crushed red pepper
  • 2 cups collard greens (roughly-chopped)
  • finely chopped fresh parsley (optional)
  • grated Parmesan cheese (optional)
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    NutritionView More

    150Calories
    Sodium37% DV890mg
    Fat5% DV3.5g
    Protein14% DV7g
    Carbs7% DV21g
    Fiber32% DV8g
    Calories150Calories from Fat35
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol0mg0%
    Sodium890mg37%
    Potassium360mg10%
    Protein7g14%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber8g32%
    Sugars5g10%
    Vitamin A60%
    Vitamin C15%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(49)

    nadwoods a day ago
    Love it! So easy to make and super delicious. Had kale in the fridge and added a few sprinkles of provincial herb mix. Will definitely make this again, and again, ana again :)
    Kathleen Duchesne 16 days ago
    This was quick, easy, and delish. I’ve made this soup twice First time I substituted veg broth for beef broth, second time I used chicken broth. Both were great. Also used spinach instead of collards bc that’s what I had in the fridge
    Gillian Stemp a month ago
    It was very good and yummy
    Sweet A 2 months ago
    I liked it a lot it was very tasty.
    Chris M. 3 months ago
    Really good great flavor
    Bintou Doumbia 4 months ago
    Very good even if i I didn't add green
    sf 6 months ago
    Better on day 1, added some extra veggies and parm
    Alexa Drozdova 6 months ago
    very nice, didn't have greens however it's still good.
    allison watts 6 months ago
    Adjusted with a few extra ingredients, delicious.
    Devon 7 months ago
    Easy, and so good! I added some quinoa and used chicken stock. This came together nicely and would lend itself to lots of other spice profiles; I will def make it again.
    Melissa P 7 months ago
    Delicious!!! Like other reviewers I used kale! I also added chicken and replaced the broth with chicken broth. This was so yummy! My husband loved it! Will be making again!
    January01272005 7 months ago
    Made this tonight and it was perfect! We did use baby kale instead of the collard greens since I had the kale. We used coconut oil instead of olive oil.
    Kate B. 8 months ago
    We loved this!!! We substituted rainbow chard for the collard greens, added a diced bell pepper and added 15 oz. more diced tomatoes. When it was done we each had seconds and were glad there were still some leftovers for the next day.
    Charee 8 months ago
    This was absolutely amazing! Great flavor! I added more broth and used kale instead of collards because that was all I had, next time I’ll use collards Also sautéed Beyond Burger hot sausage links I sautéed those and added it to the pot. Definitely my favorite lentil soup ever. I tasted before adding the sausage and it was still amazing I felt like it needed more substance and hardiness for my husband and son
    Katie Lundmark 10 months ago
    It was packed with flavor and full of different textures. The Parmesan cheese on top really tied it together. There was a huge amount of leftovers, so I have a couple of servings in the freezer right now, too. I'm always searching for ways to get vegetables in our diet during the winter, and this was a great way to do that.
    Abigail Clark 10 months ago
    made great leftovers!
    David 10 months ago
    Easy prep and very flavorful also very easy to adapt to own tastes
    Brenda Kutos a year ago
    We loved this. I actually did it in the instapot under pressure for 9 minutes, then just stirred in spinach (and added parsley). Shredded grana padana on top.
    Mothiane 2 years ago
    really easy to make. tastes great
    Melendez 2 years ago
    loved it easy recipe
    Tama S. 2 years ago
    Easy to make and very good
    B SIG 2 years ago
    Wonderful, was a hit with family and friends
    Shamaila 3 years ago
    Absolutely delicious! The family loved it!
    Mathilde A. 3 years ago
    This soup is SO GOOD! It’s super tasty and filling and delicious without leaving you feeling stuffed! Will absolutely make this again!
    Nidia Ac 3 years ago
    We didn't have celery so we put some bell pepper instead and it was still delicious
    Jeremy Brock 3 years ago
    So good. 3rd time I'm making this. My family loves it so much, we never have left overs.
    Stacey 3 years ago
    Very good soup. I added zucchini and substituted the thyme for basil and oregano, simply because I was out of thyme. Served with warm Italian bread.
    Randall Skeeters 3 years ago
    absolutely delicious! I added a little more spice to mine (smidge of cayenne) and a pinch of sea salt. I will definitely make this again
    Jacinta C. 3 years ago
    Was so delicious... have made it 3 times already
    Mary 3 years ago
    Good poverty food. Turned out fine. Used spinach instead of collard greens.

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