Italian Lentil Soup

Veg and Herb Summer Soup
Veg and Herb Summer Soup
Share it on your social network:
Or you can just copy and share this url


¼ cup Olive oil extra virgin
1 Onion medium, finely diced
2 Carrots finely diced
2 stalks Celery finely diced
3-4 cloves Garlic minced
½ cup White wine
14 ounces canned whole Tomatoes (2 cups) hand crushed
2 cups Lentils brown or green, picked over and rinsed
8 cups Vegetable stock or chicken stock, low sodium
1 Bay leaf
½ tsp Dried thyme
4-5 leaves Basil fresh
½ tsp Red pepper flakes optional
Salt to taste
Black pepper to taste
Olive oil extra for drizzling
2 tbsp Parsley for topping
2 tbsp Cheese grated, for topping optional

Nutritional information


Italian Lentil Soup


I really enjoy cooking things that take a little love and this Italian Lentil Soup is full of love and all things that foodies enjoy!

A clear soup with onion, carrots, celery and garlic, white wine, whole tomatoes, and lentils, a combination that is wholesome and homey. With Italian herbs such as bay leaves, dried thyme, fresh basil and a little red pepper flakes, it may just be the grated cheese topping that wins over the hearts of everyone!

To make Italian Lentil Soup, you will need the following ingredients:

Ingridiens for Italian Lentil Soup

Steps to make Italian Lentil Soup


Cook vegetables


In a large pot over medium-low heat, heat ¼ cup of olive oil then reduce heat to medium and add 1 finely diced onion, 2 finely diced carrots and 2 finely diced celery stalks. Cook for about 10 minutes until vegetables have softened.


Add garlic


Add 3-4 cloves of minced garlic and cook for a few minutes, to saute.


Add wine


Increase the heat to medium high, pour in ½ cup of white wine and allow to cook away for a minute.


Add remaining ingredients


Add 14 ounces of canned whole tomatoes, crushed by hand, 2 cups of rinsed lentils, 8 cups of stock, 1 bay leaf, ½ teaspoon of dried thyme, 4-5 leaves of fresh basil and ½ teaspoon of red pepper flakes, if using. Bring to a boil then reduce the heat, cover half of the top of the pot and cook on a simmer for about 30-40 minutes until the lentils have softened. Season to taste and add water as needed.



To serve, discard bay leaf, drizzle with olive oil and garnish with sprinkles of parsley and grated cheese, if you wish! Enjoy!

I love the fresh vegetables and ingredients used in this Italian Lentil Soup recipe. Visit your local grocer and start experimenting. You’re going to love it! Let us know when you do and share our recipe with others using our hashtag online #cookmerecipes!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

  • Recipe Reviews:
Rigatoni and Cheese With Peas and Mint Recipe-How To Make Rigatoni and Cheese With Peas and Mint-Homemade Rigatoni and Cheese With Peas and Mint
Rigatoni & Cheese with Peas
Instant Pot Ranch Chicken and Rice Recipe-How To Make Instant Pot Ranch Chicken and Rice-Delicious Instant Pot Ranch Chicken and Rice
Instant Pot Ranch Chicken and Rice
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

Healthy & colorful soup!

Write your own review

You can optionally upload your own image along with a review

Add Your Comment