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Italian Lentil Soup

Prep Time25 minutes
Cook Time1 hour 30 minutes
Course: dinner, Main Course, Soup
Cuisine: Italian, Mediterranean
Keyword: healthy, hearty, lentils, soup
Servings: 5 people
Calories: 579kcal
Cost: 36

Equipment

  • 1 Soup Pot
  • 1 Slicing Knife
  • 1 Cutting Board
  • Wooden Spoon
  • Measuring Cups & Spoons

Ingredients

  • 4 Carrots medium
  • 3 Celery stalks
  • 1 Fennel bulb will also use the fennel fronds
  • 4 cloves Garlic
  • 12 cups Chicken stock
  • 2 cups Green Lentils typically one bag or 16 oz
  • 1/4 cup Tomato Paste
  • 1/4 tsp dried sage
  • 1/4 tsp dried oregano
  • 1 tbsp fresh thyme
  • 1 tbsp fennel fronds
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Red Wine Vinegar
  • Salt & Pepper to taste

Instructions

  • Wash and Dry Carrots, Celery, and Fennel
  • Small Dice the Carrots, Celery and Fennel
  • Add 2 Tbsp of Olive Oil to pot on Low to Medium Heat
  • Add Carrots, Celery and Fennel to sauté for a few mins
  • Chop Garlic and rough chop fresh Thyme and Fennel fronds
  • and Garlic, dried Sage, Oregano, fresh Thyme and Fennel fronds to the pan. Sauté for 8-10 minutes, until vegetables are softened
  • Add Tomato Paste. Allow to cook down for 2 minutes and combine with herbs and vegetables
  •  Add the Chicken Stock and Lentils - Cover and bring to a boil
  • Once boiling, reduce the heat and simmer uncovered for about an hour, until the lentils are cooked through
  • Add Salt and Pepper to taste
  • Add Red Wine Vinegar and stir before serving

Nutrition

Calories: 579kcal | Carbohydrates: 78g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 993mg | Potassium: 1847mg | Fiber: 27g | Sugar: 16g | Vitamin A: 8540IU | Vitamin C: 19mg | Calcium: 115mg | Iron: 8mg