Can I use red lentils instead of brown?

Red lentils cook faster (20-25 minutes) but break down more, creating a thicker, more stew-like consistency.

What if I don't have Parmesan rind?

Simply omit it or add a tablespoon of grated Parmesan during the last few minutes of cooking for extra flavor.

How do I prevent the soup from being too salty?

Always taste before adding salt, as the Parmesan rind and stock can add significant sodium.

Easy Italian Lentil Soup Recipe - Hearty High Protein Comfort Food

Name: Italian Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium brown onion, finely diced; 1 large carrot, finely diced; 2 ribs celery, finely diced; 3 cloves garlic, finely chopped; 1 cup dried brown lentils, rinsed; 14 oz tin crushed tomatoes; 5½ cups vegetable stock; 1 piece Parmesan rind (3 inches); ¼ teaspoon red pepper flakes; 1½ teaspoons dried basil; 1½ teaspoons dried oregano; 1 teaspoon fresh rosemary, finely chopped; Sea salt and black pepper to taste; 2 tablespoons fresh parsley, chopped; Extra virgin olive oil for serving; Grated Parmesan cheese for serving

Italian Lentil Soup

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Hearty, nourishing Italian lentil soup with protein-rich lentils, traditional herbs and vegetables. Naturally gluten-free and budget-friendly comfort food.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: Italian

Ingredients

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3 tablespoons extra virgin olive oil
1 medium brown onion, finely diced
1 large carrot, finely diced
2 ribs celery, finely diced
3 cloves garlic, finely chopped
1 cup dried brown lentils, rinsed
14 oz tin crushed tomatoes
5½ cups vegetable stock
1 piece Parmesan rind (3 inches)
¼ teaspoon red pepper flakes
1½ teaspoons dried basil
1½ teaspoons dried oregano
1 teaspoon fresh rosemary, finely chopped
Sea salt and black pepper to taste
2 tablespoons fresh parsley, chopped
Extra virgin olive oil for serving
Grated Parmesan cheese for serving

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Instructions

Heat olive oil in large saucepan over medium heat. Add onion, carrot, and celery. Sauté 5 minutes until vegetables soften and onion becomes translucent.
Add garlic and cook 1 minute until fragrant, stirring constantly.
Add rinsed lentils, crushed tomatoes, vegetable stock, Parmesan rind, red pepper flakes, basil, oregano, and rosemary. Stir to combine.
Bring to boil, then reduce heat and simmer 30-40 minutes, stirring regularly, until lentils are tender and can be easily mashed with a fork. Add extra stock if too thick.
Remove and discard Parmesan rind, then stir in fresh parsley. Season with salt and pepper. Serve with olive oil drizzle and grated Parmesan.

Notes

Brown lentils hold their shape best and take 30-40 minutes to cook. Red lentils cook faster but break down more.
Parmesan rind adds incredible flavor but can be omitted for vegan version.
Always rinse lentils before cooking to remove any debris.
Soup tastes even better the next day – perfect for meal prep and leftovers.

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 8 g
Sodium: 680 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 12 g
Protein: 14 g
Cholesterol: 5 mg

Find it online: https://www.benefitiany.com/italian-lentil-soup/