I wrote my version of Authentic Lentil Soup that pairs protein-rich lentils with classic Italian herbs and a pantry-smart vegetable swap, plus a tiny timing trick I use to get it on the table sooner.

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Ive been obsessed with this Italian Lentil Soup because it’s unpretentious but sneaky in flavor. I use lentils and a good extra virgin olive oil and the bowl ends up with that rustic, hearty body that keeps you guessing.

I tried Downshiftology Lentil Soup once and also fell for a Lentil Minestrone variation, both nudged me to play with texture more than technique. It’s simple but hides tiny surprises in every spoonful, like it knows more than it tells you.

I usually mess things up and it still sings which I love.

Ingredients

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Lentils: Full of fiber and protein, hearty texture, gentle earthy flavor that soaks up broth
Olive oil: Healthy fats, brings silky mouthfeel, boosts flavor, a little goes a long way
Carrots: Sweet, adds color and beta carotene, gives slight natural sweetness when simmered
Crushed tomatoes: Acidic tang, provides umami and body, balances lentils with bright acidity
Garlic: Pungent aroma, small amount adds savory depth, can mellow when cooked long
Parsley: Fresh finish, adds herbaceous lift and vitamin K, sprinkle at end for brightness
Pancetta optional: Salty, adds fat and meaty umami, swap for vegetarian option if wanted

Ingredient Quantities

2 tablespoons extra virgin olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 cup dried brown or green lentils, rinsed and sorted

1 (14 ounce) can crushed tomatoes

4 to 6 cups vegetable or chicken broth, low sodium

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried thyme

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon red pepper flakes, optional

1 to 1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1 tablespoon red wine vinegar or lemon juice

2 tablespoons chopped fresh parsley, for garnish

Grated Parmesan, for serving, optional

Optional 4 ounces pancetta or Italian sausage, diced (omit for vegetarian)

How to Make this

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1. Heat the olive oil in a large pot over medium heat. If you’re using pancetta or sausage, add it now and cook until browned and a little crispy, then scoop it out and set aside, leaving the fat in the pot.

2. Add the diced onion, carrots and celery to the pot with a pinch of salt and cook, stirring, until soft and starting to brown about 6 to 8 minutes. Then add the minced garlic and optional red pepper flakes and cook 30 to 60 seconds, just until fragrant.

3. Pour in the rinsed lentils, crushed tomatoes, bay leaf, oregano, thyme, crushed rosemary and black pepper. Stir to combine and scrape any browned bits from the bottom.

4. Add 4 cups of low sodium vegetable or chicken broth to start (you can add up to 6 cups later for a thinner soup). Bring the mixture to a gentle boil.

5. Reduce heat to low, cover the pot partially with the lid and let simmer until the lentils are tender, about 25 to 30 minutes. Stir every now and then and add more broth if it gets too thick.

6. When the lentils are soft, remove and discard the bay leaf. If you cooked pancetta or sausage, return it to the pot now so the flavors mingle.

7. Taste and season with 1 to 1 1/2 teaspoons kosher salt as needed and more black pepper if you like. If the soup tastes flat, stir in the red wine vinegar or lemon juice to brighten it up.

8. If you want extra richness, drizzle a little more olive oil in, but don’t overdo it. Adjust consistency with extra broth, and warm through a minute or two.

9. Serve hot topped with chopped fresh parsley and grated Parmesan if using. Leftovers get even better the next day so don’t worry if you make too much.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Fine‑mesh sieve or colander (to rinse lentils)
7. Ladle
8. Can opener
9. Box grater (for Parmesan)

FAQ

Q: What kind of lentils should I use and do they need soaking? A: Use brown or green lentils as listed, they hold their shape and do not need soaking. Rinse and pick out any debris. Red lentils will turn mushy so avoid them for this soup.

Q: Can I make this vegetarian or vegan? A: Yes, just omit the pancetta or sausage and use vegetable broth. For extra depth add a splash of soy sauce or a little smoked paprika while sautéing, and finish with the red wine vinegar or lemon for brightness.

Q: How do I fix the soup if it’s too thick or too thin? A: To thin, stir in hot broth or water until it’s the consistency you want. To thicken, simmer uncovered to reduce, or mash a cup of the lentils against the pot side or briefly pulse with an immersion blender.

Q: When should I salt the soup? A: Start with about half the salt called for, then taste when the lentils are almost tender and finish seasoning. If you used pancetta or salty broth add less salt at first. The vinegar or lemon added at the end also brings out flavors so wait till then to do final adjustments.

Q: Can I use a slow cooker or Instant Pot? A: Yes. For Instant Pot, sauté vegetables first, then add lentils and 4 cups broth, cook 10 minutes high pressure and let natural release 10 minutes. For slow cooker, sauté first then cook on low 4 to 6 hours or on high 2 to 3 hours, checking liquid near the end.

Q: How should I store and reheat leftovers? A: Cool to room temp, refrigerate up to 4 to 5 days or freeze up to 3 months. Thaw overnight in fridge then reheat gently on the stove, adding a splash of broth if it’s thick. Parmesan on top only at serving time, otherwise it can get grainy.

Italian Lentil Soup (Zuppa Di Lenticchie) Recipe Substitutions and Variations

Extra virgin olive oil: try avocado oil (neutral, higher smoke point), grapeseed oil, or light olive oil — butter also works for a richer finish, just watch the heat.
Dried brown/green lentils: swap in red split lentils (cook faster and get creamy), French Puy lentils (hold their shape), or canned lentils (about 2 cups drained) to save time.
Crushed tomatoes: use tomato passata, blend a can of diced tomatoes until smooth, or substitute plain tomato sauce; if tomatoes taste sharp add a pinch of sugar.
Pancetta / Parmesan options: for pancetta use diced bacon, Italian sausage, or sautéed mushrooms for a vegetarian twist; for Parmesan use Pecorino or Asiago, or nutritional yeast if you want vegan flavor.

Pro Tips

– Cook the pancetta or sausage till it’s nicely browned and a little crispy, scoop it out but leave the fat in the pot, its what gives the soup real depth. After you add the lentils and tomatoes give the pan a quick splash of broth or red wine and scrape up the browned bits, they add tons of flavor.

– Don’t rush the soffritto. Let the onion, carrot and celery soften and get a bit of color before you add garlic, salt early helps draw out the moisture. Small even dice makes everything cook the same so you dont end up with big chunks while the lentils are done.

– Control texture by adjusting liquid and what you mash. Start with 4 cups of broth for a thicker soup and add more later if you want it thinner. For a creamier, bowl-friendly texture mash 1/3 of the soup with a potato masher or use an immersion blender for a few seconds, it makes it feel richer without cream.

– Brighten and finish at the end. Add the vinegar or lemon juice right before serving, taste then salt, cause acidity wakes up flat soups. If you want extra umami toss a Parmesan rind in while it simmers then fish it out, or stir in a teaspoon of miso or soy sauce for depth.

Italian Lentil Soup (Zuppa Di Lenticchie) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I wrote my version of Authentic Lentil Soup that pairs protein-rich lentils with classic Italian herbs and a pantry-smart vegetable swap, plus a tiny timing trick I use to get it on the table sooner.

Servings

servings

Calories

300

kcal

Equipment: 1. Large heavy‑bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Measuring cups and measuring spoons
6. Fine‑mesh sieve or colander (to rinse lentils)
7. Ladle
8. Can opener
9. Box grater (for Parmesan)

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 cup dried brown or green lentils, rinsed and sorted
1 (14 ounce) can crushed tomatoes
4 to 6 cups vegetable or chicken broth, low sodium
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon red pepper flakes, optional
1 to 1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon red wine vinegar or lemon juice
2 tablespoons chopped fresh parsley, for garnish
Grated Parmesan, for serving, optional
Optional 4 ounces pancetta or Italian sausage, diced (omit for vegetarian)

Directions

Heat the olive oil in a large pot over medium heat. If you're using pancetta or sausage, add it now and cook until browned and a little crispy, then scoop it out and set aside, leaving the fat in the pot.
Add the diced onion, carrots and celery to the pot with a pinch of salt and cook, stirring, until soft and starting to brown about 6 to 8 minutes. Then add the minced garlic and optional red pepper flakes and cook 30 to 60 seconds, just until fragrant.
Pour in the rinsed lentils, crushed tomatoes, bay leaf, oregano, thyme, crushed rosemary and black pepper. Stir to combine and scrape any browned bits from the bottom.
Add 4 cups of low sodium vegetable or chicken broth to start (you can add up to 6 cups later for a thinner soup). Bring the mixture to a gentle boil.
Reduce heat to low, cover the pot partially with the lid and let simmer until the lentils are tender, about 25 to 30 minutes. Stir every now and then and add more broth if it gets too thick.
When the lentils are soft, remove and discard the bay leaf. If you cooked pancetta or sausage, return it to the pot now so the flavors mingle.
Taste and season with 1 to 1 1/2 teaspoons kosher salt as needed and more black pepper if you like. If the soup tastes flat, stir in the red wine vinegar or lemon juice to brighten it up.
If you want extra richness, drizzle a little more olive oil in, but don't overdo it. Adjust consistency with extra broth, and warm through a minute or two.
Serve hot topped with chopped fresh parsley and grated Parmesan if using. Leftovers get even better the next day so don't worry if you make too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.