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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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Lunch, Main Course
Cuisine: Italian
Keyword: Lentils, Soup, Vegan, Vegetarian
Servings: 10 CUPS


  • Cutting Board
  • Knife
  • Large Stock Pot


  • 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
  • 1 Jalapeño seeded and chopped
  • 1/4 cup of grated parmesan cheese


  • 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


A good crusty sourdough bread toasted makes a lovely addition to enjoying the soup.