Italian Lentil Soup Recipe

Ingredients

• 1 tablespoon Olive Oil
• 1 medium Onion (diced)
• 1 large Carrot (chopped)
• 1 large Celery Stalk (diced)
• 3 cloves Garlic (minced)
• 2-3 tablespoons Tomato Paste
• 1 teaspoon Italian Seasoning
• 4 cups Vegetable Broth (or preferred broth)
• 1 (15-oz can) Diced Tomatoes (or Fire Roasted Tomatoes)
• 1 1/4 cups Dried Brown Lentils or Green Lentils ((8 ounces) sorted and rinsed)
• Parmesan Rind(s) (optional, any size you prefer)
• 1 Bay Leaf
• 1 teaspoon Salt (use more or less, to taste)
• Black Pepper (to taste)
• 1 cup chopped Kale (or other leafy greens)
• Parmesan Cheese, Lemon juice, Fresh Parsley, Crushed Red Pepper Flakes

Instructions

1. 1

   Heat a large pot over medium heat. Add OLIVE OIL and swirl to coat the bottom.

2. 2

   Add the ONION, CARROTS, and CELERY. Cook 5–7 minutes, until tender and fragrant.

3. 3

   Stir in the GARLIC, ITALIAN SEASONING, and TOMATO PASTE. Cook 1–2 minutes, stirring constantly, until the paste darkens slightly and coats the vegetables.

4. 4

   Add a small splash of BROTH and scrape up any browned bits from the bottom of the pot.

5. 5

   Add the LENTILS, TOMATOES (with juices), BROTH, BAY LEAF, and PARMESAN RIND. Bring to a boil for a few minutes.

6. 6

   Reduce the heat to medium-low, partially cover, and simmer for 25–35 minutes, until the lentils are tender to your liking, adding more BROTH (or water) as needed to adjust the consistency.

7. 7

   During the last 5 minutes, add KALE and cook until tender.

8. 8

   Remove the BAY LEAF. Season with SALT and PEPPER. Note: If you used a Parmesan rind, start with less salt than the recipe calls for.

9. 9

   Optional: Serve with grated PARMESAN, a squeeze of LEMON, chopped PARSLEY, and CRUSHED RED PEPPER FLAKES.

10. 10

    To store, cool completely, then refrigerate for up to 5 days or freeze for up to 90 days (longer if vacuum-sealed).