Italian Lentil Soup is a warm, comforting dish that embodies the essence of rustic Italian cuisine. With its rich, earthy flavors and heartwarming texture, it feels like a nourishing embrace on a chilly day. This soulful soup carries with it the spirit of slow-cooked tradition, where each simmering moment deepens the harmony of its flavors. The lentils, tender yet hearty, soak up the vibrant broth, which is subtly seasoned with aromatic herbs and a touch of olive oil, giving every spoonful a taste of Italy’s rich culinary heritage. Perfect for both cozy family meals or sharing with friends, Italian Lentil Soup is a reminder of the simple joys of good food and great company.
Italian Lentil Soup
Italian Lentil Soup is a wholesome and flavorful dish that combines the earthiness of lentils with a medley of aromatic herbs and vegetables, capturing the heart of traditional Italian cooking. Known for its comforting texture and rich, savory broth, this soup is a perfect balance of simplicity and depth.
Ingredients
- 1 tablespoon olive oil
- 4 carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1 medium onion, cut into large chunks
- 1 tablespoon minced garlic
- 1 cup dry lentils
- 4 cups water
- 2 (15 ounce) cans Italian-style diced tomatoes
- 3 cubes chicken bouillon
- 1 bay leaf
- ½ cup small pasta
- 1 medium zucchini, cut into large chunks
- 1 medium yellow squash, cut into large chunks
- 1 teaspoon dried basil, or to taste
- ½ teaspoon dried oregano, or to taste
- ground black pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat. Sauté the carrots, celery, onion, and garlic for about 5 minutes, or until the onion becomes soft and translucent.
- While the vegetables cook, rinse the lentils. In a large pot, combine water, tomatoes, bouillon, and bay leaf over medium heat. Stir in the sautéed vegetables and lentils, and simmer for 7 minutes. Add pasta and cook for 3 minutes. Then, stir in the zucchini and squash, cooking until tender, about 5 minutes. Finish by seasoning with basil, oregano, and black pepper.
- Take the soup off the heat and let it rest, covered, for 30 minutes to allow the flavors to meld.
