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Italian Style Lentil Soup

Italian Style Lentil Soup
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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. 

Italian Style Lentil Soup

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

Italian Style Lentil Soup


  • 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


  1. 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.
  2. Add the lentils, diced tomatoes, tomato paste and vegetable broth. Simmer on low heat for 20 minutes, or until the lentils are tender.
  3. Add the kale and stir until wilted.
  4. 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.


Lentil Soup

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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