{"id":222,"date":"2012-10-28T22:32:00","date_gmt":"2012-10-28T22:32:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2012\/10\/28\/italian-style-lentil-soup-with-parmesan-cheese\/"},"modified":"2026-06-02T11:49:23","modified_gmt":"2026-06-02T15:49:23","slug":"italian-style-lentil-soup-with-parmesan-cheese","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2012\/10\/28\/italian-style-lentil-soup-with-parmesan-cheese\/","title":{"rendered":"Italian-Style Lentil Soup Recipe with Parmesan Cheese + VIDEO"},"content":{"rendered":"\n

Today’s recipe is a vegetarian lentil soup that I’ve dubbed Italian-style lentil soup, because it’s made with a sofrito of onions, garlic, celery, and tomatoes, to which carrots are added, and to top it off, it’s cooked with Parmesan rinds and scented with a bouquet of fresh thyme. And as if that weren’t enough: it’s ready in an hour.<\/p>\n\n\n\n

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What more could you ask for? Well, a handful of Parmigiano Reggiano when serving and you’ll have a soup that’s both light and comforting. Pair it with a salad and a good piece of bread, and you’ve got the perfect lunch.<\/p>\n\n\n\n

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As a member of the\u00a0Amazon Affiliate Program<\/a>\u00a0and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/em><\/p>\n\n<\/div>\n\n\t\t\t\t

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  1. The Olympus of soups<\/a>
  2. Ingredients<\/a>
  3. How to make Italian-style lentil soup<\/a>
  4. FAQs<\/a>
  5. More legume soups you're going to love<\/a>
  6. Italian-Style Lentil Soup<\/a><\/ol>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\n\n\n
    \"Diced<\/figure>\n\n\n\n
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    The Olympus of soups<\/em><\/em><\/h2>\n\n\n\n

    I made this soup for the first time during my first fall in Miami, back in 2012. Although it never got cold, I dreamed of comfort food. I had seen a similar recipe on Food Network and made it my own.<\/em><\/em><\/em><\/p>\n\n\n\n

    I called it Italian-style lentil soup because thanks to the base sofrito, the tomatoes that give it its characteristic color, the Parmigiano Reggiano rinds\u2014which are the best flavor enhancer in the world\u2014and the perfume of thyme, it tastes like Italy.<\/em><\/p>\n\n\n\n

    So I gave it a nationality to distinguish it from my Spanish-style lentil soup with chorizo<\/a>, my French bistro-style lentil soup<\/a>, and my Venezuelan lentil soup with cilantro.<\/em><\/p>\n\n\n\n

    And yes, just like my other lentil soups, this veggie-packed stew also has a place in the Olympus of my favorite soups and was one of my best-selling soups when I had my modest catering service in Miami<\/em>.<\/p>\n\n\n\n

    \u00a1Buon appetito!<\/em><\/p>\n\n\n\n

    Enri<\/strong><\/em><\/p>\n\n<\/div>\n\n

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    \"Enri<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n