Hearty Italian Lentil Soup Food

HEARTY LENTIL SOUP (DUTCH OVEN RECIPE)

Steps:

• Mince 6 cloves of garlic, 1 onion (can use white, red, or yellow), and 2 stalks of celery.
• Chop 4-5 large carrots (about 3 cups) into slices. Make sure the carrots are of uniform thickness to ensure that they cook evenly.
• Heat cast iron Dutch oven or large soup pan and add 2 Tbsp. olive oil.
• Add the minced garlic, onions, and celery to the pan and saute for 4-5 minutes, stirring often.
• Add the chopped carrots along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often.
• Deglaze pan with 1/4 cup of vegetable stock or water if necessary.
• Add 1 1/4 cup brown lentils, 1 15 oz. can crushed tomatoes, 1 tsp. sugar, 4 cups vegetable stock, 1 tsp. Italian seasoning, and 1/4 tsp. kosher salt and pepper.
• Bring soup to boil, cover, and then reduce to a simmer/low boil.
• Cook for about 45 minutes covered. Stir the soup every so often. Check to see if lentils and carrots have softened around the 45-minute mark. Continue to cook for another 5-10 minutes if necessary.
• Add more vegetable stock to thin the soup out if necessary.
• Serve with a warm loaf of gluten free crusty bread (or regular bread if not gluten free) (optional).

HEARTY ITALIAN LENTIL SOUP

Steps:

• Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
• Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
• In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

ITALIAN LENTIL SOUP RECIPE

Steps:

• Heat the oil in a large pot over medium-high heat.
• Lower the heat to medium, add the diced onions (1 medium), carrots (2 medium) and celery (2-3 stalks) and saute for about 10 minutes until soft.
• Add the minced garlic and saute for a couple of minutes.
• Increase heat to medium-high, add ½ cup of white wine and cook for an additional minute or so.
• Add the rest of the ingredients. More specifically, the hand-crushed tomatoes (2 cups), the sorted and rinsed dried lentils (2 cups), and 8 cups of stock (vegetable or chicken).
• Finally, add 1 bay leaf, ½ teaspoon dried thyme, 4-5 basil leaves and salt and pepper to taste. As an option, you can add ½ teaspoon of red pepper flakes.
• Bring to a boil, cover slightly, lower heat and simmer for approximately 30-40 minutes or until lentils are soft. Adjust the consistency of the soup by adding water.
• Taste and adjust seasonings.
• Remove bay leaf.
• Serve with a drizzle of olive oil and garnish with chopped parsley and cheese.OPTIONAL: a squirt of lemon juice.

HEARTY LENTIL SOUP

Steps:

• In a Dutch oven, saute the celery, onion and garlic in butter until tender. Stir in the water, tomatoes, lentils, barley, bouillon, oregano, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender., Add carrots; simmer for 15 minutes or until the carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

ITALIAN LENTIL SOUP

Steps:

• Heat the oil in a large pot over medium heat.
• Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
• Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
• Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
• Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
• Next, add in the broth and bay leaf.
• Bring to a boil for a few minutes and then lower the heat to a simmer.
• Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
• Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
• If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
• When ready to serve, remove the bay leaf.
• Ladle into serving bowls and drizzle on some olive oil.
• Add in red pepper flakes, if using.
• SLOW COOKER DIRECTIONS:
• Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
• Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
• Stir in the kale during the last hour of cooking.
• Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
• Serve warm, garnished with optional toppings if desired.

VEGAN TOMATO LENTIL SOUP

Steps:

• Heat the oil in a large soup pot over medium heat.
• Add the garlic, onion and carrots and cook for 5-6 minutes, stirring often until soft and fragrant.
• Add the celery, stock, lentils, tomatoes, herbs and spices and bring to a simmer. Start with 5 cups of broth and if needed, slowly add a little more as it cooks to adjust the thickness.
• Simmer lightly until lentils are soft and tender, approximately 20-25 minutes.
• Season with salt and additional pepper, to taste, and add a squeeze of lemon juice.
• Remove the bay leaves and serve right away. Leftovers can be stored in the fridge for up to 5 day or frozen for up to 3 months.

HEARTY ITALIAN WHITE BEAN SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

HEARTY & HEALTHY LENTIL & FARRO SOUP

Steps:

• In a large stock pot, heat the olive oil until sizzling.
• Add the onion, carrots, and celery, and cook, stirring often until the vegetables have softened, about 5 minutes.
• Add the garlic and continue to cook a minute or two.
• Add the remaining ingredients except the lemon juice and bring to a boil.
• Reduce the heat to a simmer, and continue to cook for about 25 minutes until the lentils and farro are tender but still hold their shape, adding additional water if the soup begins too thicken too much.
• When the soup is done, stir in the lemon juice.
• Serve warm or hot with garnish of choice.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

HEARTY VEGETARIAN LENTIL SOUP

Steps:

• In soup pot, sauté onion in oil until soft.
• Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
• Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
• Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
• Lower heat and simmer 25-30 minutes till everything is tender.
• Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.

BEEF AND LENTIL SOUP

Steps:

• In a medium bowl add the lentils and enough water to cover them, let sit 30 minutes. Drain.
• In a large pot add the olive and minced garlic, chopped onion and beef, brown the beef, then add the broth, puree, chopped carrots, lentils and spices.
• Bring to a boil then lower and simmer (not fully covered) for 45-60 or until the lentils are tender. Serve immediately. Enjoy!