Italian-Style Lentil Soup
A light, nutritious, and flavorful soup with tomato sofrito, fresh vegetables, thyme, and Parmigiano Reggiano rinds. Perfect for cool days or when you're craving a comforting bowl of soup.
Servings: 8
Calories: 286kcal
Ingredients
- 2 tablespoons olive oil 30 ml
- 3 garlic cloves, minced 15 g
- 1 cup diced onion 160 g
- 1 cup diced celery 120 g
- 2 cups peeled and diced carrots 250 g
- 3 cups canned diced tomatoes, prtite diced 720 g
- Coarse sea salt and freshly ground black pepper to taste
- 1 pound lentils 450 g
- 2 liters water 8 cups
- 4 to 6 fresh thyme sprigs
- 3 to 4 pieces of Parmesan cheese rind
- Grated Parmesan cheese Parmigiano Reggiano to taste
Instructions
- In a pot over medium heat, heat the olive oil and sauté the onion, garlic, and celery for about 5 minutes.
- Add the carrots and cook for 5 more minutes.
- Add the tomatoes with their juice. Cook over low heat, stirring, for about 10 minutes until the liquid reduces slightly.
- Add the water and lentils, turn up the heat, and bring to a boil.
- When boiling, add the Parmesan rinds and thyme bouquet. Cover, lower the heat, and cook for 30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve hot with grated Parmesan on top.
- This soup tastes even better the next day, when the flavors settle.
Video
Nutrition
Calories: 286kcal | Carbohydrates: 46g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 172mg | Potassium: 974mg | Fiber: 21g | Sugar: 8g | Vitamin A: 5643IU | Vitamin C: 16mg | Calcium: 98mg | Iron: 6mg