Recipes › Soup › Italian Lentil Soup Recipe

Italian Lentil Soup Recipe

Recipe by Pedro M. A. Neves

This Italian lentil soup, known as zuppa di lenticchie, is a rustic, nourishing dish rooted in Italian home cooking traditions. Combining earthy brown lentils with aromatic soffritto, garlic, and tomatoes, it delivers deep, comforting flavors with minimal ingredients. Simple yet satisfying, it's perfect as a light starter or paired with bread for a complete meal.

Ingredients

• 200g brown lentils, rinsed
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 2 medium carrots, diced into small cubes
• 2 celery stalks, diced into small cubes
• 4 garlic cloves, minced
• 400g canned crushed tomatoes (or 500ml fresh tomato passata)
• 1 liter vegetable or chicken broth
• 1 bay leaf
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley, chopped (optional garnish)
• Crushed red pepper flakes (optional)

Instructions

1. Rinse the brown lentils under cold water and set aside. Ensure no debris remains.

2. Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery (soffritto) and sauté for 5 minutes until softened and fragrant.

3. Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent browning.

4. Pour in the crushed tomatoes and stir well, cooking for 2-3 minutes to allow the tomato to warm through and slightly reduce.

5. Add the rinsed lentils, broth, bay leaf, and oregano. Bring the mixture to a gentle boil, then reduce heat to low.

6. Simmer uncovered for 35-40 minutes until lentils are completely tender but not falling apart, stirring occasionally.

7. Remove the bay leaf. Season generously with salt and black pepper to taste. Add red pepper flakes if desired.

8. Divide into bowls and garnish with fresh chopped parsley and a drizzle of additional olive oil if desired. Serve hot.

Substitutions

• Replace brown lentils with green or red lentils; reduce cooking time to 25-30 minutes for red lentils
• Substitute vegetable broth with chicken or beef broth for different flavor depth
• Use fresh tomatoes (4-5 medium, blended) instead of canned crushed tomatoes
• Omit or replace soffritto vegetables with leeks and garlic alone for a lighter variation

Tips

• Do not rinse canned tomatoes; the starchy liquid helps thicken the broth naturally
• Add broth gradually; this soup should be thick and hearty, not brothy like minestrone
• For deeper flavor, cook the soffritto for a full 7-8 minutes until vegetables are truly soft and caramelized
• Lentil soup improves after a day in the refrigerator as flavors continue to develop

Italian lentil soup reflects the country's peasant cooking traditions, where humble legumes provided affordable, sustaining nutrition for working families. This soup appears throughout Italy, particularly in central regions, and is often eaten on New Year's Day as a symbol of prosperity and coins, with each lentil representing wealth for the coming year.

You might also like

Italian Meatball Soup Recipe

70 min · Soup

Italian Pea and Prosciutto Soup Recipe

40 min · Soup

Italian Porcini Mushroom Soup Recipe

50 min · Soup

Italian Ribollita Soup Recipe

65 min · Soup