Description
A hearty and flavorful Italian Lentil Soup (Zuppa di Lenticchie) made with brown lentils, fresh vegetables, aromatic herbs, and a Parmesan rind for rich depth. This comforting soup is perfect for a wholesome meal and easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 3 tbsp extra virgin olive oil
- 1 medium brown/yellow onion, finely diced
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
Main Ingredients
- 1 cup (200g) dried brown lentils
- 1 can (14 oz / 400g) crushed tomatoes
- 5 ½ cups (1.375 liters) vegetable stock
- 1 piece Parmesan rind (about 3 inches / 7.5 cm)
Seasonings & Herbs
- 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
To Serve
- Extra virgin olive oil, for drizzling
- Freshly grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery, sautéing 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 the aroma is released, being careful not to burn the garlic.
- Combine Ingredients: Add the brown lentils, crushed tomatoes, vegetable stock, and Parmesan rind to the pan. Sprinkle in the dried red chili flakes, dried basil, dried oregano, and fresh rosemary. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cook uncovered for 30 to 40 minutes, stirring occasionally, until the lentils are tender and the flavors meld together. Add more vegetable stock if the soup becomes too thick.
- Finish & Serve: Remove the Parmesan rind from the soup and stir in the chopped fresh parsley. Ladle the soup into bowls, drizzle with extra virgin olive oil, and sprinkle generously with freshly grated Parmesan cheese. Serve hot, ideally accompanied by crusty bread for dipping.
Notes
- Brown lentils do not require soaking and hold their shape well during cooking, which makes them perfect for soups.
- The Parmesan rind adds umami and richness; remember to remove it before serving.
- Adjust the chili flakes to your heat preference or omit for a milder flavor.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- For a creamier texture, briefly blend a portion of the soup before serving.
