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Lentil Soup

This hearty, flavorful soup is a great meatless main in the colder months of fall and winter.
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Lentil Soup

Servings

12

Prep Time

10 minutes

Cook Time

60 minutes

Calories

277

Author:

Giada De Laurentiis

Image of Lentil Soup

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Nutrition

Nutrition

Nutrition Serving Size
12
per serving
Calories
277
Amount/Serving % Daily Value
Carbs
36 grams
Protein
20 grams
Fat
7 grams
Saturated Fat
3 grams
Cholestrol
8 milligrams
Sodium
791 milligrams
Fiber
6 grams
Sugar
3 grams
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nut free
vegetarian

8 reviews & comments

  • Author's avatar image
    Maria Fattibene
    ★★★★★
    ★★★★★

    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!

  • Author's avatar image
    Diane Beitlich

    veggi broth will work but not water you will have a soup with no flavor.

  • Author's avatar image
    Diane Beitlich
    ★★★★★
    ★★★★★

    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.

  • Author's avatar image
    Patricia Garcia
    ★★★★★
    ★★★★★

    sorry for posting four times…I thought it wasn't posting. Please remove duplicates…somehow it won't let me delete them

  • Author's avatar image
    Penny Carlson
    ★★★★★
    ★★★★★

    This was great. I added fresh spinach and topped it with homemade basil pesto instead of the olive oil and parm.

  • Author's avatar image
    Patricia Garcia
    ★★★★★
    ★★★★★

    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

  • Author's avatar image
    Jacqueline Jones

    Can I use vegetable broth or water in place of chicken broth?

  • Author's avatar image
    Mary Elizabeth Guyton

    Thank you Giadzy. I will make this on New Years Day! Happy New Year Giadzy‼️🎉

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