Description
A hearty and comforting Italian Lentil Soup (Zuppa di Lenticchie) that combines tender brown lentils with aromatic vegetables, herbs, and a savory Parmesan rind for depth of flavor. Perfect as a nutritious main dish served with crusty bread.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium brown/yellow onion, finely diced
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 3 cloves garlic, finely chopped
Liquids and Legumes
- 3 tbsp extra virgin olive oil
- 1 cup (200g) dried brown lentils
- 1 can (14 oz / 400g) crushed tomatoes
- 5 ยฝ cups (1.375 liters) vegetable stock
Herbs and Seasonings
- 1 piece Parmesan rind (about 3 inches / 7.5 cm)
- ยผ tsp dried red chili flakes
- 1 ยฝ tsp dried basil
- 1 ยฝ tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- Salt and black pepper, to taste
- 2 tbsp fresh flat-leaf parsley, chopped
To Garnish
- Extra virgin olive oil, for drizzling
- Freshly grated Parmesan cheese
Instructions
- Sautรฉ Aromatics: Heat the olive oil in a large saucepan over medium heat. Add the finely diced onion, carrot, and celery, and sautรฉ for 5 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the chopped garlic and cook for an additional 1 minute until the garlic is fragrant but not browned.
- Combine Ingredients: Add the dried brown lentils, crushed tomatoes, vegetable stock, Parmesan rind, dried chili flakes, dried basil, dried oregano, and fresh rosemary to the saucepan. Stir everything together thoroughly to combine all the flavors.
- Simmer: Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. Cook until the lentils are tender and the soup has thickened, adding more vegetable stock if the soup becomes too thick during cooking.
- Finish & Serve: Stir in the chopped fresh parsley, then remove and discard the Parmesan rind from the soup. Serve the soup hot, drizzled with extra virgin olive oil and sprinkled with freshly grated Parmesan cheese. Pair with crusty bread for a complete meal.
Notes
- Use brown or green lentils for the best texture; red lentils may become mushy.
- Vegetable stock can be substituted with chicken stock if not vegetarian.
- Adjust chili flakes to your heat preference or omit for a milder flavor.
- Adding the Parmesan rind during cooking imbues the soup with rich umami without adding extra salt.
- This soup stores well and tastes even better the next day after the flavors meld.
