Italian Lentil Soup Recipe (5 Minute Prep)
This Italian lentil soup recipe literally takes 5 minutes to put all the ingredients into a pot. Then just let it simmer and you’ll have one of the most delicious, and easiest, soups you’ll ever make!
Originally published April 15, 2012.
Even if you don’t have time to cook, there is no excuse for not making this Italian lentil soup recipe.
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It takes just 5 minutes to “throw” everything in a pot, and turn on the burner. No frying, no sautéing, the heat does all the work, turning your ingredients into the most delicious, healthy, unprocessed soup!
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NOTE: just omit the bouillon, substitute a vegetarian bouillon, or use homemade stock
to make this soup vegetarian/vegan and unprocessed.
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Light and tasty pea soup recipe
Just how healthy can this little legume be? Well, lentils are great for lowering cholesterol, they’re high in fiber, and iron (great for vegetarians). This Italian lentil soup recipe is the antithesis of oxtail soup which takes a lot of time and effort to make, although I think it’s worth it if you have the time.
Why not also try this Scottish red lentil soup. It’s another delicious option, but uses red lentils.
Lentils also fill you up so you eat less! I always have at least one bag in my pantry, but those of you in colder climates would do well to stock up with a few bags. And as with many dishes from Italy, this Italian lentil soup uses a handful of ingredients.
Italian Lentil Soup Recipe
My family recipe serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- water
- lentils (brown or green)
- onion
- celery
- extra virgin olive oil
- tomato purée, or a very ripe tomato
- Better Than Bouillon Reduced Sodium Chicken or Vegetarian/Vegan stock base (optional)
- Kosher salt
- black pepper
How to Make Italian Lentil Soup
Place the lentils in a large pot, and rinse several times, checking for foreign objects.
Rinse well.
Begin with 8 cups (64 oz) of water in the pot, adding more later if necessary.
Next, add the chopped onion, celery and the olive oil. The tomato or sauce, and the bouillon go in next, if using. Add about 1 1/2 teaspoons of Kosher salt (at least 2 tsp. if not using bouillon).
Bring to a boil, over medium high heat, then simmer over med-low heat, (adding more water if necessary) stirring occasionally, until lentils are done–about 30 mins. 5 minute lentil soup won’t win any beauty contests, but you won’t care when you taste it.
Finally, add more salt, pepper and olive oil if desired. Now don’t tell me that wasn’t super quick and easy?
Serve immediately, and enjoy with some fresh, crusty bread! I love a little extra freshly ground pepper on mine.
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Five Minute Lentil Soup
Ingredients
- 8 cups water
- 1 lb lentils (brown or green)
- 1 large onion (chopped into small pieces)
- 2 stalks celery (chopped)
- 2 Tbsp extra virgin olive oil
- ½ cup tomato puree (or a chopped, very ripe tomato/ or a squeeze or two of tomato paste)
- 2 tsp chicken bouillon (Better Than Bouillon Reduced Sodium Chicken or Vegetarian/Vegan stock base)
- 1 ½ tsp Kosher salt (more or less to taste)
- ⅛ tsp pepper (as desired)
Instructions
- Place the lentils in a large pot, and rinse several times, checking for foreign objects.
- Add 8 cups (2 litres) of water to start, adding more later if necessary.
- Add the chopped onion, celery, olive oil, tomato puree, and the bouillion, if using. Add about 1 ½ teaspoons of Kosher salt (at least 2 tsp. if not using bouillon).
- Bring to a boil, over medium high heat, then simmer over med-low heat, (adding more water if it's too thick) stirring occasionally, until lentils are done (about 30 mins.)
- Add more salt, pepper and olive oil if desired.
- Serve with warm, crusty bread.
Notes
- Make this vegan by substituting the chicken stock with vegetable stock.
- You can add one peeled, cubed, medium sized potato if you like. My Nonno liked potato in his lentil soup.
Nutrition
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Thank you for the lentil soup, is delicious and very tasty 😋
I love your recipes! Have a wonderful Mother’s Day with your beautiful mom.