Description
A hearty and flavorful Italian Lentil Soup (Zuppa di Lenticchie) made with brown lentils simmered in a savory tomato and vegetable broth, enriched with aromatic herbs, garlic, and a Parmesan rind for added depth. This comforting soup is perfect for a nutritious meal, served hot with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese.
Ingredients
Scale
Main Ingredients
- 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
- 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)
Spices and 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 Garnish
- Extra virgin olive oil, for drizzling
- Freshly grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat the extra virgin olive oil in a large saucepan over medium heat. Add the finely diced onion, carrot, and celery. Sauté these vegetables for about 5 minutes until they become soft and fragrant.
- Add Garlic: Stir in the chopped garlic and cook for an additional 1 minute. This will release its aroma and enhance the flavor base of the soup.
- Combine Ingredients: Add the dried brown lentils, crushed tomatoes, vegetable stock, Parmesan rind, dried red chili flakes, dried basil, dried oregano, and fresh rosemary to the saucepan. Stir all ingredients thoroughly to combine.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 30 to 40 minutes. Stir occasionally until the lentils are tender. If the soup thickens too much, add a little more vegetable stock as needed.
- Finish & Serve: Once the lentils are cooked, stir in the chopped fresh parsley. Remove and discard the Parmesan rind. Ladle the soup into bowls, drizzle with extra virgin olive oil, and sprinkle freshly grated Parmesan cheese on top. Serve hot, ideally with crusty bread for a complete meal.
Notes
- You can substitute brown lentils with green lentils, but cooking times may vary slightly.
- For a vegan version, omit the Parmesan rind and cheese or use a vegan cheese alternative.
- Adding the Parmesan rind during simmering adds richness and depth; do not eat the rind itself.
- If you prefer a thicker soup, blend a portion of the lentils before serving.
- Adjust chili flakes according to your desired level of heat.
- Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
