italian lentil soup

Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).This recipe as written yields a very thick soup, so feel free to thin it with additional broth if you prefer a thinner consistency.

Instant Pot Lentil Soup

olive oil

onion

carrots

celery

springs fresh thyme

salt

smoked paprika

black pepper

French green lentils

garlic (minced (about 4 teaspoons))

fire-roasted diced tomatoes ((15 ounces))

crushed tomatoes ((15 ounces))

vegetable broth

parsley (for serving)

Parmesan cheese (optional

Crusty bread (optional for serving)

Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.

While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.

Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.

Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.

Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

https://content.jwplatform.com/videos/h1myIdFL.mp4

Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).

This filling and flavorful vegetarian Italian Lentil Soup is healthy and delicious! Instant Pot and Slow Cooker instructions below.

Italian Lentil Soup

garlic

lentils

14.5 oz canned diced tomatoes

Italian seasoning blend

tsp black pepper

tsp smoked paprika

thyme

rosemary

oz beans

spinach

parsley (to garnish)

Parmesan cheese (for topping)

Peel and dice onion and carrots. Finely chop celery. Mince garlic.

Add 6 cups broth to pressure cooker, followed by onion, carrot, celery, garlic, lentils, diced tomatoes (liquid included) and all herbs/spices.

NOTE: Spinach and cannelini beans will be added at the very end after pressure cooking.

Cover and seal Instant Pot lid. Set to MANUAL 15 minutes HIGH pressure.

It should take approx 20-25 minutes to come to pressure, then 15 minutes active cook time. When the timer beeps, carefully quick release the pressure and allow the IP to depressurize. Safely remove the lid and add drained/rinsed cannelini beans and chopped fresh spinach to the hot soup. Mix and ladle soup into bowls. Top with all your favorite toppings and extras!

INSTANT POT INSTRUCTIONS (6 QT or 8 QT)

Peel and dice onion and carrots. Finely chop celery. Mince garlic. Add all ingredients except for spinach and optional toppings to your slow cooker. Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender. Add your spinach and toppings and enjoy!

CROCK-POT SLOW COOKER INSTRUCTIONS

Italian Lentil Soup, a delicious healthy One Pot Soup Recipe. Made with vegetables and spices this is the perfect cool weather Comfort Dish. 

Lentils* ((190 grams))

carrots (chopped) ((1 cup / 120 grams))

garlic (minced)

broth

pelati tomatoes (mashed) ((1¾ cups /240 grams))

oregano

basil

bay leaf

hot pepper flakes

potatoes

baby spinach leaves ((45 grams))

salt**

In a large bowl of water soak the lentils for approximately 1-2 hours, then drain and rinse.

In a large pot add the oil, chopped onion, carrots and celery, cook for 2 minutes stirring often then add the garlic and cook until onion is transparent.

Then add the lentils, broth, tomatoes and spices. Stir to combine, then bring to a boil, cover and simmer for 30 minutes. Add the potatoes and continue to cook for 30 minutes,  in the last 5 minutes  remove the bay leaf and add the spinach, stir to combine. At this point you can remove ⅓-½ the soup and blend until smooth* then add back into the pot. Heat through and serve.

Italian lentil soup is simple to make and ultra comforting.  Lentils, carrots, onions, and celery are simmered together until soft.  Our version adds baby spinach at the end for an extra dose of green.

extra virgin olive oil

tomato paste

plum tomatoes (hand crushed)

baby spinach

water

brown or green lentils (see notes below)

Parmigiano Reggiano (optional, see notes below)

salt and pepper (to taste)

Heat a large heavy pot to medium-low and add the olive oil, carrots, celery, and onion.  Cook until soft and translucent (about 10 minutes).

Add in the tomato paste and cook, stirring frequently for 5 minutes.

Next add in the plum tomatoes, oregano, lentils, Parmigiano Reggiano rind, and water.  Bring to a boil, then lower heat and cook over a simmer until the lentils are soft (about 45-50 minutes).

After the lentils are cooked through and tender, turn off the heat and add the baby spinach.

Taste test and adjust salt and pepper to taste.  Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side.  Also, serve with crusty bread.  Enjoy!

https://www.youtube.com/watch?v=yKEhXivJGCw

Today we're making Italian lentil soup.  This is such a simple and comforting soup to make.  As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one.  We hope you enjoy this lentil soup recipe!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
https://www.sipandfeast.com/italian-lentil-soup/

INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste

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The Cheap And Easy Soup I Make Every Week In The Fall

This Italian Lentil Soup (Zuppa di Lenticchie) is hearty, nourishing, and easy to make. It is a recipe that you will frequently turn to because it contains simple ingredients that you may already have on hand. With protein-rich lentils, traditional Italian herbs and vegetables, it is nutritious and comforting, as well as being budget-friendly. Just add some crusty bread, and you have a satisfying meal!

Italian Lentil Soup (Zuppa di Lenticchie)

carrot

(200 g) dried brown lentils

tomatoes

(1.375 litres) vegetable stock

Parmesan rind

tsp dried red chilli pepper flakes

rosemary (See Note 3)

Sea salt and black pepper

parsley

Parmesan cheese -

Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.

Add the garlic and sauté for one minute. Then, add the remaining ingredients. 

Bring to the boil, then lower the heat and simmer for 30 - 40 minutes, stirring regularly, until the lentils are cooked. If the soup is too thick, add a little extra stock.

Just before serving, add the chopped parsley and stir well. Ladle the soup into bowls, discarding the parmesan rind.Drizzle with extra virgin olive oil and serve with grated Parmesan.

One of the best lentil soups I have made. Great flavor!

Made this last night and absolutely loved it. So yummy! Great flavors.

Super easy to make, and very very delicious. I thought to leave out the parmesan rind, but then decided to put it in, and it’s so good! I’m definitely making this again.

Absolutely delicious. I don’t generally eat leftovers but I ate this delicious soup 3 days in a row.

This Italian lentil soup brought me back to my childhood, as we have a very similar soup in Spain (Lentejas), but the addition of parmesan cheese, was a total game-changer! So so delicious, thank you for the recipe!

https://content.jwplatform.com/videos/AjtPVNRD.mp4

Lentil Soup

Red lentils (17.6 ounces)

Carrot (chopped)

Diced tomatoes (4 ounces)

Celery stick (chopped)

½ Onion (chopped)

L Vegetable stock (4 cups)

Sourdough bread

thyme (or Bay leaves)

tbsp Extra Virgin Olive Oil (EVOO)

Salt & Pepper

parsley (optional garnish)

This lentil soup recipe is easy, fast, and filling! Start your lentil soup with 4 tablespoons of extra virgin olive oil and add it to a large pan on medium heat.

Add in your soffritto (pre-chopped carrot, celery, and onion).

Stir the vegetable mixture gently, then cover and cook for 5-7 minutes on medium heat.

While the vegetables are cooking, rinse the lentils with water and strain them using a hand sieve.

When the vegetables are soft, add in the diced tomatoes and mix them through.

Next add the lentils and mix again using a wooden spoon, cooking them on a low-medium heat.

Sprinkle salt and add a generous amount of freshly ground pepper to the lentil soup.

Stir through then add about half of the vegetable stock, so the lentils are covered by the liquid.

Now add in your fresh rosemary, pulling the leaves off by hand along with thyme, oregano or bay leaves. Be generous - Use as much as you’d like!

Stir the lentil soup to combine the flavors and keep the heat on medium.

After five minutes, the lentils should have absorbed some stock, once you see the liquid drying up, add the rest of the stock and continue stirring.

Cover the lentils and cook until soft remembering to stir them every 5-10 minutes. These red lentils only need 30 minutes to cook, so I set the timer for 25 minutes.

Toast the sourdough bread, or bread of choice, then slice into cubes. This will be the topping for the lentil soup.

Taste the lentils before serving to make sure they are soft; if they aren't ready, add more water and continue cooking gently until done.

E ora si mangia, Vincenzo’s Plate….Enjoy!

https://www.youtube.com/watch?v=gZSKV7SyB_8

Lentil soup is bold, hearty and bursting with flavour. In Italy, it is a New Years' tradition to eat this soup at the stroke of midnight. My lentil soup recipe has an aromatic twist - fresh rosemary and oregano which I’m convinced Nonna would approve of, just the smell in your kitchen is enough to tempt tastebuds! Each bowl is filled with soft lentils drowning in a delicious herby tomato broth then topped with crispy bread bites and a fresh parsley garnish.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/recipe-items/lentil-soup/

#lentilsoup #italian #vincenzosplate

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Lentil Soup
1:05 Ingredients for Lentil Soup
2:10 How to Cook the Soffritto
3:06 How to Rinse the Lentils
4:01 How to Cook the Lentils
7:42 How to Toast and Cut the Bread
9:05 How to Know if the Lentils are Cooked
9:45 How to Serve Lentils Soup
11:25 How to Eat Lenil Soup, E ora si Mangia, Vincenzo's Plate!

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How to Make LENTIL SOUP Like an Italian

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