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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Another one for the awesome file from Christina. Delicious soup and every recipe I try, I love.
You are so sweet, Elaine! Thank you! I do LOVE this soup, too!! :)
Born and raised in Germany we had Lentilsoup on the Table a lot and it’s still one of my favorite soups . After moving to the United States many years ago that was one of the dishes I did not need to read a cookbook for , learning how to convert from metric to cups and ounces .My husband learned to love it over the years and my girls now cook it for their families .Never run out – always buy two bags – one for now and one for later :-) since I have to cut down on Salt I played with spices and add a little cumin and about a teaspoon of curry to the soup . Otherwise our recipes are identical . Thanks for posting and I really look forward to your posts . Lots of bringing me back to the days when my family traveled Italy during the summer break while I grew up . Thank you – greetings from Indianapolis IN
Love quick and easy soups! This lentil soup sounds fast and easy!
One of the quickest I know!
Thanks Christina!!! Made the Lentil Soup as per your recipe and it couldn’t be easier and tasted like my Mom’s! I did add the chopped spinach because my husband and I both spinach. No more canned lentil soup in our house! Soooo easy and only one pot!
Woo hoo! Love to hear that, Joanne! If only everybody knew how easy this is, we’d have a country of lentil soup lovers! Thanks so much for letting me know! :)
Perfect soup for winter! Love how simple it is to make.
It is, perfect for winter!
Lentil soup is a long standing family comfort food for me. Try adding a tsp or two of porcini mushroom powder for an even deeper flavor.
Good idea, Nancy!
Hi Christina….It’s been awhile since I commented (due to computer problems) but I do read every one of your emails! I love Lentil soup! I knew that lentils cook fast but I did not know that I could put everything together with the beans and cook it all at one time!!! Thank you! I bought dried lentils after Thanksgiving but just keep looking at them when I opened the pantry door. With your recipe, and I have all the ingredients on hand, I will make this tomorrow! We are having extremely cold weather here in the South so this dish will be perfect! I grew up with Lentil Soup….my Italian Mom made it often in the winter but she always cooked the beans first and I guess that is why I still have the dried lentils in my pantry! She also added a little chopped spinach to her lentil soup and if you like spinach it is delicious with the lentils and even more healthy!
Grazie!
Molta fortuna, salute e felicita nel nuovo anno,
Hi Joanne! Nice to hear from you again! Thank you for your lovely comment. I’m glad you’ll be able to stop looking at the lentils in your pantry (haha!) I’m sure you’ll love this soup, and yes, I can imagine, spinach would be a fabulous addition. In fact, I think I will try that next time. Why not add even more goodness to this soup? Let me know how you like it and Happy New Year to you, too! :) Christina