What type of lentils are best for Italian lentil soup?

I recommend using either brown or green lentils, which have a relatively neutral, slightly nutty flavor that works well in this soup. Red lentils taste great, but break down quickly and won't retain their texture as well.

Does Italian lentil soup have pasta?

That really depends on the recipe! Lentils are hearty on their own, so many variations of this soup do not call for pasta. However, you can certainly choose to add some dried pasta for another layer of texture, if you prefer.

Do they eat lentil soup in Italy?

Yes! Z uppa di lenticchie ("lentil soup" in Italian) is traditionally made on New Year's Day in certain regions of Italy, as all the little lentils represent abundance and good luck. It's a great way to ring in the New Year and it's good for you, too!

Italian Lentil Soup

Name: Italian Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 ½ cups dry brown lentils; 2 tablespoons extra virgin olive oil; 1 medium onion, diced; 2 cloves garlic, finely chopped; 2 medium carrots, sliced; 2 ribs celery, diced; ½ teaspoon Italian seasoning; 2 tablespoons tomato paste; 1 (28 ounces) can diced tomato; 4-6 cups water (or vegetable broth); 2 cups baby spinach; 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper (or to taste); Parmesan cheese, freshly grated (optional, for garnish)

Description

Italian Lentil Soup transforms simple pantry staples (like protein-rich lentils and canned tomatoes) and fresh veggies into a hearty meal guaranteed to warm you up on a cold winter day. As the lentils cook in the broth, they plump up with all that tomato-y goodness, infusing flavor deep into every spoonful. This rustic dish is super simple, ready in just under an hour, and tasty enough to please the whole family!

Ingredients

1 ½ cups dry brown lentils
2 tablespoons extra virgin olive oil
1 medium onion, diced
2 cloves garlic, finely chopped
2 medium carrots, sliced
2 ribs celery, diced
½ teaspoon Italian seasoning
2 tablespoons tomato paste
1 (28 ounces) can diced tomato
4-6 cups water (or vegetable broth)
2 cups baby spinach
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
Parmesan cheese, freshly grated (optional, for garnish)

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Instructions

Add lentils to a large mixing bowl and sort out any debris, then rinse and drain. Pour in some boiling water on top, enough to cover the lentils, and let it sit for 10 minutes. Then, rinse and drain again.
Meanwhile, in a large stockpot, heat oil over medium-high heat until hot, about 2 minutes. Add onions, garlic, carrots and celery. Sauté until softened, about 5 minutes.
Add softened lentils, Italian seasoning, and tomato paste. Stir well until evenly combined.
Add diced tomato and water (or vegetable broth), and bring it to a boil. Then reduce heat to low and simmer, uncovered, until the lentils are cooked through and tender, about 25 to 30 minutes, stirring occasionally. Add 1/2 cup of water at a time if necessary (if too much water is absorbed).
Remove from heat and stir in baby spinach until wilted. Season with salt and pepper to taste.
Garnish with grated Parmesan cheese, if desired, and serve warm.

Notes

How to store: Allow any leftover soup to cool to room temperature, then store in an airtight container in the fridge for 3-4 days.

How to reheat: Either microwave an individual serving for 3-4 minutes, stirring as needed, or warm a larger serving in a pot on the stove. Stir frequently to avoid burning.

How to freeze: Fill freezer-safe containers almost all the way, leaving at least 1 inch of space for expansion. Freeze solid for up to 3 months, then thaw in the fridge overnight before reheating. After thawing, the lentils may start to break down, but it still tastes great.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian