Italian Lentil Soup

Ingredients

• 400 g (2 cups)dried brown lentils, soaked overnight in water and drained before use
• 150 g (1 cup)chopped onion
• 130 g (1 cup)chopped carrots
• 100 g (1 cup)chopped celery
• 227 g (½ pound)cubed guanciale (optional)
• 1.4 litres (6 cups)chicken stock or water
• 3 clovesgarlic, minced
• 1 tablespoonfennel pollen or oregano
• 1Parmigiano rind
• 120 ml (½ cup)Aceto Balsamico
• 60 ml (¼ cup)extra virgin olive oil (if omitting the guanciale)
• 1 small cantomato paste
• to tastesalt and pepper

Instructions

1. 1

   Render the guanciale

   In a large Dutch oven or saucepan, cook the guanciale over low heat, stirring occasionally, until browned on all sides, about 10–12 minutes.

2. 2

   Reserve the meat

   Lift out the guanciale with a slotted spoon and set it aside.

3. 3

   Start the vegetables

   Raise the heat slightly and add the onion, carrots and celery. If not using guanciale, warm the extra virgin olive oil over medium-low heat and add the vegetables once the oil shimmers.

4. 4

   Season the vegetables

   If you are not using guanciale, season the vegetables with salt and pepper.

5. 5

   Sweat the vegetables

   Cook the vegetables, stirring occasionally, for about 20 minutes.

6. 6

   Add the garlic

   Stir in the garlic and cook, stirring occasionally, for five minutes.

7. 7

   Add the seasoning

   Stir in the fennel pollen or oregano.

8. 8

   Cook the tomato paste

   Add the tomato paste and stir constantly for 2–3 minutes, until it takes on a rusty tinge.

9. 9

   Deglaze with balsamic

   Pour in the Aceto Balsamico and stir constantly for two minutes, scraping the pan as you deglaze it.

10. 10

    Add lentils and stock

    Add the drained lentils, Parmigiano rind and chicken stock or water.

11. 11

    Bring to a boil

    Cover the pan and bring the soup to a boil.

12. 12

    Simmer the soup

    Reduce the heat, uncover the pan and simmer for one hour.

13. 13

    Return the guanciale

    If using guanciale, add it back to the soup.

14. 14

    Remove the rind

    Take out and discard the Parmigiano rind before serving.

15. 15

    Finish and serve

    Drizzle with extra virgin olive oil and garnish as desired.

What is Italian lentil soup?

This is a hearty, Italian-inspired soup built around brown lentils, a base of onion, carrot and celery, and a long, gentle simmer. Lentils have a long history in Italian cooking, where they are valued for their earthy flavour and ability to make a filling meal.

Here, balsamic vinegar and tomato paste give the broth depth, while the Parmigiano rind seasons it as it cooks. Guanciale is optional, so the soup can be made with olive oil instead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 18g protein, 37g carbs, 14g fat.

Lentils provide most of the carbohydrates and plant protein, while guanciale and olive oil contribute much of the fat; the guanciale also adds some protein. Serve a bowl with a green salad or another non-starchy vegetable for a balanced plate.

Build a flavourful base

Vegetables: cooking the onion, carrots and celery slowly for about 20 minutes softens them and lays the foundation for the soup. Stir now and then so they cook evenly without catching.

Tomato paste: keep stirring it for 2–3 minutes, until it darkens to a rusty shade. This step cooks out its raw taste before the liquid goes in.

Choose the fat to suit

Guanciale: rendering the cubes over low heat gives them time to brown and release fat. The recipe calls for removing them before cooking the vegetables, then returning them near the end.

Olive oil: if leaving out the guanciale, begin with the specified extra virgin olive oil over medium-low heat. Season the vegetables with salt and pepper in this version.

Use the rind and balsamic well

Balsamic: add it after the tomato paste and stir for two minutes to deglaze the pan. Keep the liquid moving so it lifts the browned flavour from the base.

Parmigiano rind: add it with the lentils and stock or water, then remove and discard it before serving. It lends savoury depth as the soup simmers.

Check the lentils for doneness

Simmering: once the soup comes to a boil, reduce the heat and cook it uncovered for one hour. Keep the simmer gentle rather than vigorous.

Texture: the lentils should be tender when tasted. If they are not yet soft, continue cooking until they reach that point, checking that the pan is not drying out.

Serve it as a meal

The soup is substantial enough to serve in a bowl on its own, with the guanciale stirred back through if you used it. A drizzle of extra virgin olive oil is the recipe's finishing touch.

For a fuller meal, serve it with bread for dipping or a simple green salad. Keep any extra garnish modest so it does not mask the balsamic and lentil flavours.

Recipe notes & tips

• Drain the lentils well after their overnight soak before adding them.
• Keep the heat low while rendering the guanciale so it browns gradually.
• Stir the tomato paste continuously for its short cooking time to prevent it catching.
• Taste a lentil near the end of the hour to check that it is tender.
• Remove the Parmigiano rind before ladling out the soup.
• Add the finishing olive oil just before serving.

Variations

• Skip the meat: use the olive oil in place of guanciale and season the vegetables with salt and pepper.
• Choose oregano: use the recipe's oregano option instead of fennel pollen.
• Use water: replace the chicken stock with water for a simpler broth.
• Add extra herbs: garnish with fresh herbs of your choice just before serving.
• Serve with bread: offer crusty bread alongside the soup for dipping.

Common mistakes to avoid

• High heat for guanciale: it may brown too quickly; render it over low heat.
• Rushing the vegetables: they need about 20 minutes to sweat; cook them slowly and stir occasionally.
• Leaving tomato paste unstirred: it can catch on the pan; stir constantly for 2–3 minutes.
• Boiling throughout: a hard boil can make the simmer uneven; reduce the heat after bringing the soup to a boil.
• Forgetting the rind: remove and discard it before serving.
• Adding guanciale too early after reserving it: return it at the stated late stage so it does not cook for the full simmer.

How to store

Cool leftovers and refrigerate them in a covered container, then eat within 3–4 days. Reheat gently in a saucepan until hot throughout, adding a little water if the soup has thickened.

Frequently asked questions