Italian Lentil Soup
Soup? Stew? Stoup? Make it your own! After learning the basics for this Italian Lentil Soup recipe you'll be creating all sorts of versions. The key to making this dish failsafe, start with this recipe and get the technique right to develop the most flavor. Then the next time you create it, the world is your oyster...mushroom! Simple, classic flavors with hearty pasta and fresh nutrient-packed veg, will certainly make this a family favorite!
Ingredients
- 1 1/12 cups green or sprouted lentils - uncooked and rinsed thoroughly green lentils hold their shape a little longer during the cooking process; the lentils in the pictures are three types of sprouted lentils.
- 1 tbsp extra virgin olive oil
- 10 oz chopped (not sliced) mushrooms I like wild or baby bella
- 1 small yellow onion - chopped you can also use 1/2 chopped leeks
- 1 cup celery - small dice
- 1 cup carrots - small dice
- 4 cloves fresh garlic - chopped
- 1/2 cup sundried tomatoes the dried kind, not the kind in oil; if that's all you can find then drain the oil and rinse the tomatoes first
- 1 bay leaf
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp coriander
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes add more if you like spice
- salt & pepper the key to developing flavor is to use little pinches of salt as you add ingredients
- 6-8 cups vegetable broth you are adding this slowly and it will depend on how thick or "watery" you like your soup
- 1 cup cooked pasta of choice I like orecchiette or orzo
- 1 cup chopped kale optional - I love adding dark chopped greens to my soups and stews
Instructions
- Heat a dutch oven on the stove-top over medium-high heat. Once the pan starts to heat, add the oil and the chopped mushrooms. And add a pinch of salt. Let the mushrooms saute for about 10 minutes until they start to sear, then add the onions and another pinch of salt.
- After the onions start to become translucent stir in the celery, the carrots and the garlic, mixing all the veg together. Add a pinch of salt and a large pinch of pepper (or grind it!). Add the bay leaf. NOTE: If the bottom of the pan becomes overly dry/too hot at any time during this process, add just a touch of broth to loosen the delicious bits from the bottom. Be careful not to burn the garlic.
- Stir in the sundried tomatoes and then the lentils. Continue to stir all of the veg and lentils together. Add a pinch of salt and pepper. Add the spices, oregano thru red pepper flakes. Stir everything to combine.
- Add 1/2 of the broth and turn the heat to low-medium heat, stirring occasionally. The lentils will start to cook down and absorb the broth. After about 10 minutes add more broth and another pinch of salt. Let simmer. After approx. 10 more minutes add the remaining broth and turn the heat to low and simmer until the veg and lentils soften. If you are adding greens, add them now.
- Once the lentils are at your desired consistency (I like them on the mushy side) stir in your cooked pasta and let simmer for another few minutes to develop the flavor. Serve and enjoy. Any leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 4 months. When reheating, if the soup is too thick, just add more water and/or veggie broth to reconstitute.