Italian Lentil Soup
8 servings
60 minutes
Italian lentil soup is a warming and aromatic dish from traditional Italian cuisine. Its history dates back centuries when lentils were a staple for many Mediterranean peoples due to their nutrition and availability. This soup combines the delicate flavor of lentils with the sweet notes of carrots and celery, the spiciness of garlic and tomatoes, and a hint of thyme and bay leaf. The finishing touch is young spinach that adds freshness and color. Perfect for cold evenings, it is served with cheese and herbs to enhance the richness of flavor. Healthy, hearty, and incredibly comforting, it is great for both everyday dinners and cozy gatherings with family.
1
Heat oil in a large pot over slightly higher than medium heat. Add carrots and celery. Sauté for 6-7 minutes, stirring regularly.
- Olive oil: 2 tablespoons
- Carrot: 2 pieces
- Celery root: 2 stems
2
Add garlic and fry for another 1-2 minutes until fragrant, stirring continuously.
- Garlic: 6 cloves
3
Add broth, lentils, tomatoes (I have passata), bay leaf, thyme, pepper, and mix. Continue cooking until it lightly simmers.
- Vegetable broth: 1 l
- Red lentils: 350 g
- Canned tomatoes: 700 g
- Bay leaf: 4 pieces
- Dried thyme: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Ground paprika: 1 teaspoon
- Ground chili pepper: pinch
4
Reduce the flame, partially cover with a lid, and continue to cook on low heat for 25-30 minutes until the lentils are done.
5
Add spinach and continue cooking for 5 minutes, or until soft.
- Baby spinach: 150 g
6
Taste and season with salt and pepper. Remove the bay leaves and serve with cheese and fresh herbs if desired.
- Suluguni cheese: to taste