Lentil Soup
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Lentil Soup
Servings
6
Prep Time
10 minutes
Cook Time
60 minutes
Calories
554
Author:
Giada De Laurentiis
Ingredients
-
2 tablespoons olive oil (plus extra for drizzling)
- 1 medium onion (chopped)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 2 garlic cloves (chopped)
- Salt and freshly ground black pepper
- 14-ounce can tomatoes, diced with scissors
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
-
2/3 cup dried pasta, such as Elbow, Pasta Mista or Gnochetti Napoletani
- 1 cup shredded Parmesan
Instructions
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
- Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 554
Amount/Serving
% Daily Value
- Carbs
- 71 grams
- Protein
- 39 grams
- Fat
- 15 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 17 milligrams
- Sodium
- 1582 milligrams
- Fiber
- 12 grams
- Sugar
- 6 grams
8 reviews & comments
This is a delicious and easy soup! I leave out the pasta sometimes and use water to make it gluten-free and vegan. I like to drizzle a little balsamic on the top too. Very comforting on a rainy, cold day!
veggi broth will work but not water you will have a soup with no flavor.
Jacki65 – You can use Veggie broth instead of chicken but not water there would be no flavor to the soup. I made this for the first time today and it was so good and so very easy to make. It really is a vegetable soup but with lentils. It is a keeper.
sorry for posting four times…I thought it wasn't posting. Please remove duplicates…somehow it won't let me delete them
This was great. I added fresh spinach and topped it with homemade basil pesto instead of the olive oil and parm.
Delicious, but I NEVER add the pasta into the soup, as it ruins leftovers by having the flabby, mushy pasta soak up all the broth
Can I use vegetable broth or water in place of chicken broth?
Thank you Giadzy. I will make this on New Years Day! Happy New Year Giadzy‚ĺÔ∏èüéâ