Lentil Minestrone

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

  • Nutritious and Filling: Packed with vegetables and lentils, this soup offers a balanced meal rich in vitamins, minerals, and plant-based protein.
  • Simple Preparation: With straightforward ingredients and minimal steps, it’s easy to whip up a batch, even on busy days.
  • Flavorful: The combination of herbs, spices, and vegetables creates a robust and savory taste that will delight your palate.
  • Versatile: Easily adaptable to include your favorite vegetables or to accommodate what’s in season.

Ingredients

  • Vegetables (such as onions, carrots, celery, garlic)
  • Olive oil
  • Spices (e.g., Italian seasoning, bay leaves)
  • Vegetable broth
  • Water
  • Crushed tomatoes
  • Dried lentils
  • Optional: pasta, fresh herbs, Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Vegetables: Dice the onions, carrots, and celery; mince the garlic.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté until the onions become translucent. Add the minced garlic and cook for an additional minute.
  3. Add Liquids and Lentils: Pour in the vegetable broth, water, and crushed tomatoes. Stir in the dried lentils.
  4. Season the Soup: Add Italian seasoning and bay leaves. Season with salt and pepper to taste.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer until the lentils are tender.
  6. Optional Additions: If using pasta, add it to the pot during the last 10-15 minutes of cooking. Stir occasionally to prevent sticking.
  7. Final Touches: Once the lentils (and pasta, if added) are cooked, remove the bay leaves. Adjust seasoning as needed.
  8. Serve: Ladle the soup into bowls. Garnish with fresh herbs and a sprinkle of Parmesan cheese, if desired.

Servings and Timing

  • Servings: This recipe yields approximately 6 servings.
  • Preparation Time: About 15 minutes
  • Cooking Time: Approximately 45 minutes

Variations

  • Protein Boost: Add cooked beans, such as cannellini or kidney beans, for extra protein.
  • Grain Addition: Incorporate cooked grains like quinoa or barley to enhance the texture and nutritional profile.
  • Spice Level: For a spicier version, add red pepper flakes or a dash of hot sauce.
  • Leafy Greens: Stir in fresh spinach or kale during the last few minutes of cooking for added nutrients.

Storage/Reheating

  • Storage: Allow the soup to cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 4 days.
  • Freezing: This soup freezes well. Place cooled soup in freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months.
  • Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave individual portions for 2-3 minutes, stirring halfway. If the soup has thickened, add a splash of broth or water to reach the desired consistency.

FAQs

What type of lentils should I use for this soup?

Green or brown lentils are ideal as they hold their shape well during cooking. Red lentils tend to break down and become mushy.

Can I make this soup in a slow cooker?

Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and vegetables are tender.

Is this soup vegan?

As long as you use vegetable broth and omit any animal-based garnishes like Parmesan cheese, the soup is vegan.

Can I use canned lentils?

While dried lentils are recommended for their texture, you can use canned lentils. Rinse and drain them, and reduce the cooking time accordingly.

How can I thicken the soup?

If you prefer a thicker consistency, blend a portion of the soup and stir it back into the pot, or add a slurry of cornstarch and water.

Can I add meat to this soup?

Yes, cooked sausage or shredded chicken can be added for a non-vegetarian version.

What type of pasta works best?

Small pasta shapes like ditalini, elbow macaroni, or small shells are suitable choices.

How do I prevent the pasta from becoming mushy?

Cook the pasta separately and add it to individual servings, or add it to the soup during the last 10-15 minutes of cooking.

Can I make this soup gluten-free?

Ensure that your broth is gluten-free and use gluten-free pasta or omit the pasta altogether.

What can I serve with this soup?

Pair it with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lentil Minestrone

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Vegetarian
Print Recipe

Description

Lentil Minestrone is a hearty and nutritious soup packed with protein-rich lentils, wholesome vegetables, and savory herbs. This easy one-pot meal is perfect for a comforting lunch or dinner, offering a delicious blend of Italian flavors. It’s naturally vegetarian and can be easily adapted to be vegan or gluten-free.

Ingredients

  • Vegetables: 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced)
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 2 bay leaves
  • 4 cups vegetable broth
  • 2 cups water
  • 1 can (14.5 oz) crushed tomatoes
  • 1 cup dried lentils (green or brown)
  • Optional Add-ins: 1/2 cup small pasta, fresh herbs (parsley, basil), Parmesan cheese

Instructions

  1. Prepare the Vegetables: Dice the onions, carrots, and celery; mince the garlic.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing until onions are translucent. Add garlic and cook for another minute.
  3. Add Liquids and Lentils: Pour in vegetable broth, water, and crushed tomatoes. Stir in dried lentils.
  4. Season the Soup: Add Italian seasoning and bay leaves. Season with salt and pepper.
  5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until lentils are tender.
  6. Optional Pasta: If using pasta, add it in the last 10-15 minutes of cooking. Stir occasionally.
  7. Final Touches: Remove bay leaves. Adjust seasoning if needed.
  8. Serve: Ladle into bowls and garnish with fresh herbs or Parmesan cheese if desired.

Notes

  • Use green or brown lentils for the best texture.
  • Add cooked beans (cannellini, kidney) for extra protein.
  • Stir in spinach or kale at the end for added nutrients.
  • Store in the fridge for up to 4 days or freeze for up to 3 months.
  • If using pasta, cook it separately to prevent it from becoming mushy.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star