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
- Prepare the Vegetables: Dice the onions, carrots, and celery; mince the garlic.
- 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.
- Add Liquids and Lentils: Pour in vegetable broth, water, and crushed tomatoes. Stir in dried lentils.
- Season the Soup: Add Italian seasoning and bay leaves. Season with salt and pepper.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until lentils are tender.
- Optional Pasta: If using pasta, add it in the last 10-15 minutes of cooking. Stir occasionally.
- Final Touches: Remove bay leaves. Adjust seasoning if needed.
- 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
