Italian Vegetable Lentil Soup

Here’s another, super sound soup to add to your supper pivot – this Italian Vegetable Lentil Soup! It overflowing with nutritious fixings and it will top you appropriate off. In addition it’s splendidly ameliorating for all these frosty winter days. It’s been nearing 0 degrees outside (yes ZERO, it was 1 degree an evening or two ago) so the main supper choice around here of late is soup. Soup. Soup. Also, soup once more. I think we’ve had soup 5 days consecutively, either for lunch or supper, however there aren’t any protests around here about that. I believe it’s an aggregate lie when my indoor regulator says 72 degrees in the house, it beyond any doubt doesn’t feel like it (in spite of the fact that I can’t grumble I’m super thankful for a warmed home). The main path for me to get warm is to eat heaps of soup, clean up (yes the air pockets are fundamental 🙂 and after that slip directly into some additional warm socks and sticks. It’s for all intents and purposes turning into a schedule.


Truly I was shocked that my children ate this Italian Vegetable Lentil soup and really appreciated it. I was expecting “ewww whats so much green stuff” yet they gobbled it up. So it was a win all around and I’ll certainly be making it over and over! I’m even had a go at solidifying some since I made two clusters while testing formulas, so I will have some pre-made sound snacks to anticipate. Also, I cherish that it tastes so much like minestrone soup, I’ve generally adored minestrone. Presently help yourself out and influence this consummately fulfilling Italian Vegetable Lentil To soup this week! On the off chance that you can’t avoid serve it up with some dried up sourdough baguette cuts for plunging.

Italian Vegetable Lentil Soup


  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/4 cups dried brown lentils , rinsed and picked over
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese , for serving (optional)

Complete Method of Italian Vegetable Lentil Soup

Warmth olive oil in a substantial pot over medium-high warmth. Include carrots and onions and saute 2 minutes at that point include garlic and saute 2 minutes longer. Pour in vegetable stock and tomatoes. Include lentils, basil, oregano, thyme and season with salt and pepper to taste. Heat to the point of boiling at that point decrease warmth to medium-low, cover and stew 35 minutes, mixing every so often. Include zucchini and kale and stew 10 minutes longer. Blend in lemon squeeze and indicate some water to thin as required (as the soup rests the lentils splash up a greater amount of the stock). Serve warm with Parmesan cheddar if wanted.

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