Women’s Weekly Italian Lentil Soup Recipe

Women’s Weekly Italian Lentil Soup Recipe is made with lentils, onions, carrots, celery, garlic, diced tomatoes, vegetable or chicken stock, and fresh spinach, seasoned with oregano, thyme, and smoked paprika. This hearty Italian Lentil Soup recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Women’s Weekly Italian Lentil Soup Recipe Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried brown or green lentils, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or chicken stock
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp smoked paprika (optional for depth)
• Salt and black pepper, to taste
• 2 cups fresh spinach leaves or chopped kale
• Grated Parmesan cheese, for garnish
• Crusty bread, to serve (optional)

Women’s Weekly Italian Lentil Soup Recipe Instructions

1. Prepare the base Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2. Add garlic and spices Stir in the minced garlic, dried oregano, thyme, and smoked paprika (if using). Cook for another minute until aromatic.
3. Incorporate lentils and tomatoes Add the rinsed lentils and the diced tomatoes with their juice. Stir to combine.
4. Simmer the soup Pour in the vegetable or chicken stock. Season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25-30 minutes, or until the lentils are tender.
5. Add greens Stir in the spinach or kale during the last 5 minutes of cooking, allowing it to wilt.
6. Taste and adjust seasoning Check the soup for seasoning. Add more salt, pepper, or spices as needed.
7. Serve Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve hot with crusty bread on the side, if desired.

Recipe Tips

Enhance flavor with herbs: Add a bay leaf while simmering the soup for a deeper flavor. Remove it before serving. Fresh herbs like parsley or basil can also be stirred in at the end for a burst of freshness.

Add richness: Stir in a splash of balsamic vinegar or a squeeze of lemon juice just before serving to brighten the flavors and balance the richness of the lentils.

Customize texture: If you prefer a creamier soup, blend half of the soup with an immersion blender or in a standard blender, then mix it back into the pot.

How To Store Women’s Weekly Italian Lentil Soup Recipe

Refrigerate: Cool the Italian Lentil Soup completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.

Freeze: For longer storage, allow the soup to cool completely. Portion it into freezer-safe containers or bags, leaving space for expansion. Freeze for up to 2 months. To serve, thaw the soup overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

How To Reheat Leftover Women’s Weekly Italian Lentil Soup Recipe

On The Stovetop: Pour the soup into a pot and heat over medium heat, stirring occasionally, until warmed through. Add a splash of water or stock if the soup has thickened during storage.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even reheating.

In A Slow Cooker: If reheating a larger batch, transfer the soup to a slow cooker and heat on low for 1-2 hours, stirring occasionally, until thoroughly warmed.

What To Serve Women’s Weekly Italian Lentil Soup Recipe

Women’s Weekly Italian Lentil Soup Recipe pairs well with garlic bread, a simple side salad, crusty rolls, and roasted vegetables. It also can be served alongside bruschetta, olive tapenade, grilled cheese sandwiches, and baked polenta for better savoring of the meal.

Frequently Asked Questions

Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils for convenience. Rinse and drain them before adding to the soup. Since canned lentils are already cooked, reduce the simmering time to 10-15 minutes to avoid overcooking.

What can I substitute for spinach or kale?

If you don’t have spinach or kale, you can use other leafy greens like Swiss chard, collard greens, or even arugula. Add them during the last few minutes of cooking to retain their texture and flavor.

How can I make this recipe vegan?

This recipe is already vegan-friendly as long as you use vegetable stock. To garnish, skip the Parmesan cheese or replace it with a plant-based alternative.

Try more recipes:

• Women’s Weekly Pumpkin Soup Recipe
• Woolworths Chicken And Corn Soup Recipe
• Gordon Ramsay Roasted Tomato Soup Recipe