Description
A hearty and comforting Italian Lentil Soup (Zuppa di Lenticchie) featuring tender brown lentils simmered with aromatic vegetables, herbs, and a Parmesan rind for rich flavor. Perfect as a wholesome, nutritious meal served with crusty bread.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium brown/yellow onion, finely diced
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
Main Ingredients
- 1 cup (200g) dried brown lentils
- 1 can (14 oz / 400g) crushed tomatoes
- 5 ½ cups (1.375 liters) vegetable stock
- 1 piece Parmesan rind (about 3 inches / 7.5 cm)
Seasonings & Herbs
- 3 tbsp extra virgin olive oil
- ¼ tsp dried red chili flakes
- 1 ½ tsp dried basil
- 1 ½ tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- Salt and black pepper, to taste
- 2 tbsp fresh flat-leaf parsley, chopped
- Extra virgin olive oil, for drizzling
- Freshly grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add finely diced onion, carrot, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the chopped garlic and cook for 1 minute until fragrant, making sure not to burn it.
- Combine Ingredients: Add the dried brown lentils, crushed tomatoes, vegetable stock, Parmesan rind, dried red chili flakes, dried basil, dried oregano, and chopped fresh rosemary to the saucepan. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking, and add more vegetable stock if the soup becomes too thick. Cook until the lentils are tender and fully cooked through.
- Finish & Serve: Stir in freshly chopped parsley, remove the Parmesan rind from the soup, and season with salt and black pepper to taste. Serve the soup hot, drizzled with extra virgin olive oil and sprinkled with freshly grated Parmesan cheese. Enjoy best with crusty bread on the side.
Notes
- Use brown or green lentils as they hold their shape well during cooking.
- Add extra vegetable stock or water if the soup thickens too much while simmering.
- The Parmesan rind adds depth of flavor; do not eat it but remove before serving.
- For a spicier kick, increase the amount of dried red chili flakes.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
