ITALIAN TOMATO LENTIL SOUP
This Italian tomato lentil soup is easy to make and a super filling vegetarian meal.
The green lentils are cooked in a broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with kale and topped with spicy jalapeño and salty parmesan. Reminds me of Italy in a bowl.
Servings: 10 CUPS
Equipment
- Cutting Board
- Knife
- Large Stock Pot
Ingredients
- 2 tablespoons olive oil
- 1 medium onion minced
- 4 garlic cloves minced
- 2 carrots minced
- 2 celery stalks minced
- 2 teaspoons dried Italian Herb mix
- 1 teaspoon of smoked paprika
- 1 teaspoon EACH: salt and pepper
- 1 cup organic green lentils
- 6 cups vegetable stock can use chicken stock
- 1 14- ounce can chopped tomatoes or 3 medium sized tomatoes chopped
- 3 ounces baby kale leaves
- TOPPING:
- 1 Jalapeño seeded and chopped
- 1/4 cup of grated parmesan cheese
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes.
- Stir in the Italian herb mix, smoked paprika, salt, and pepper.
- Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft.
- Uncover pot, add the kale and gently stir into soup.
- Serve and top with chopped jalapeño and grated cheese
Notes
A good crusty sourdough bread toasted makes a lovely addition to enjoying the soup.