Description
This traditional Italian Lentil Soup, or Zuppa di Lenticchie, is a hearty and nutritious dish featuring tender brown lentils simmered with aromatic vegetables, herbs, and a Parmesan rind for depth of flavor. Perfect for a cozy meal, it combines fresh ingredients with simple cooking techniques to create a comforting and protein-rich soup.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium brown/yellow onion, finely diced
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
Liquids & Canned Goods
- 1 can (14 oz / 400g) crushed tomatoes
- 5 ½ cups (1.375 liters) vegetable stock
Legumes
- 1 cup (200g) dried brown lentils
Herbs & Spices
- ¼ tsp dried red chili flakes
- 1 ½ tsp dried basil
- 1 ½ tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- Salt and black pepper, to taste
- 2 tbsp fresh flat-leaf parsley, chopped
Additional Ingredients
- 3 tbsp extra virgin olive oil
- 1 piece Parmesan rind (about 3 inches / 7.5 cm)
- Extra virgin olive oil, for drizzling
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté Aromatics: Heat the extra virgin olive oil in a large saucepan over medium heat. Add the finely diced onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the chopped garlic and cook for an additional 1 minute until its aroma is released, being careful not to let it burn.
- Combine Ingredients: Pour in the dried lentils, crushed tomatoes, and vegetable stock. Add the Parmesan rind, dried red chili flakes, dried basil, dried oregano, and fresh chopped rosemary. Stir everything thoroughly to combine the ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 to 40 minutes. Stir occasionally and check the lentils for tenderness. Add more vegetable stock if the soup becomes too thick during cooking.
- Finish & Serve: Once the lentils are tender, stir in the chopped fresh parsley and remove the Parmesan rind from the soup. Ladle the soup into bowls, drizzle with a little extra virgin olive oil, and sprinkle generously with freshly grated Parmesan cheese. Serve hot, ideally accompanied by crusty bread for dipping and enjoying.
Notes
- You can substitute brown lentils with green lentils if preferred, but cooking times may vary slightly.
- For a vegan version, omit the Parmesan rind and cheese or use vegan alternatives.
- Adding extra vegetable stock can adjust soup thickness to your liking.
- The Parmesan rind adds depth to the broth; if unavailable, a sprinkle of nutritional yeast can provide some umami notes as a substitute.
- Serve with crusty bread to soak up the flavorful broth.
