Italian Style Lentil Soup
The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Italian Style Lentil Soup is the perfect healthy, protein-packed soup to start the year off right. This lentil soup features Heinen’s green lentils, but feel free to use whatever lentils you have on-hand. Heinen’s rosemary, thyme and oregano mix together to create a savory flavor in the soup. Your family will love this soup during those cold winter days.
If you are meal-prepping for the week, this soup works great and will make nice leftovers. You also can freeze this soup for a busy night. When you need a healthy, filling meal that is easy to make, this Italian Style Lentil Soup is the recipe for you!
Italian Style Lentil Soup
Servings: 6
Ingredients
- 2 Tbsp. Heinen's olive oil
- 4 garlic cloves, minced
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1/2 of a red bell pepper, seeded and diced
- 1 small zucchini, halved
- 1 tsp. Heinen's oregano
- 1/2 tsp. Heinen's thyme
- 1/2 tsp. Heinen's rosemary
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 2 cups green or brown Heinen's lentils, rinsed until water runs clear
- 1 15 oz. can Heinen's diced tomatoes
- 3 Tbsp. Heinen's tomato paste
- 4 cups Heinen's vegetable broth
- 2 cups kale, chopped (or greens of your choice)
- Fresh Italian parsley, for garnish
- Freshly grated Parmesan cheese, for garnish
Instructions
- Heat the olive oil in large pot over medium heat. Sauté the garlic until soft, about 2 minutes, then add carrot, celery, bell pepper and zucchini, oregano, thyme
and rosemary. Sauté for 5 minutes. - Add the lentils, diced tomatoes, tomato paste and vegetable broth. Simmer on low heat for 20 minutes, or until the lentils are tender.
- Add the kale and stir until wilted.
- Serve warm with lemon wedges, crushed red pepper, freshly parsley and Parmesan cheese.
Notes: You can eat the soup as is with the chunks of carrots, lentils and tomatoes, or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
Store this soup in the refrigerator in an airtight container for up to 5 days. You also can freeze this soup for up to 3 months.
