Hearty Italian Lentil Soup – Easy, Comforting & Nutritious
This hearty lentil soup is a family favorite, one that has been on our table at least once a week for as long as I can remember. It’s not just a bowl of comfort—it’s a way to bring together simple, wholesome ingredients and turn them into something deeply nourishing and incredibly satisfying.
In my family, we often add pasta to make it a complete, filling meal, perfect for those days when you want something warm and hearty without a lot of fuss. It’s the kind of dish that only gets better as it sits, making it ideal for meal prep, freezing, or just having leftovers ready to go.
If you love easy, rustic Italian food that feels like a warm hug, this soup is for you. Drizzle it with extra virgin olive oil, grab a slice of crusty bread, and enjoy a meal that’s been loved for generations.
Lentil soup
This hearty lentil soup is a beloved family recipe that has graced our table at least once a week for as long as I can remember. It's not just a comforting dish; it’s a celebration of simple, wholesome ingredients that come together to create a balanced and nourishing meal. We often add pasta to the soup, transforming it into a complete and satisfying meal. It’s perfect for busy days—easy to prepare in advance and freezer-friendly, so you can always have a warm, homemade meal ready to go.
Equipment
- Wooden spoon
- small/medium sauté pan with lid
- Cutting board
- large/medium skillet
- serving bowls
Ingredients
For the chickpea soup base
- 250 g dried lentils - OR about 500g / 3cups cooked lentils
- 1 carrot - peeled and minced
- 2 cloves garlic - peeled and minced
- 1 bay leaf - whole
- 1 onion - small, peeled and minced
- coarse sea salt a pinch
For the sauté
- 8 cherry tomatoes - chopped in quarters
- 2 cloves garlic - peeled and minced
- 1 stalk celery - minced
- 1 sprig rosemary - leaves finely minced
- 30 g pancetta - diced (optional)
- 45 ml extra virgin olive oil
- Salt & pepper
For garnish
- 10 g parsley leaves - fresh, finely minced
- a drizzle extra virgin olive oil
Although lentils don’t strictly need to be soaked, I’ve discovered that soaking them offers several benefits. Not only do they become much softer and cook more quickly (which is especially helpful on busy days), but soaking also starts the sprouting process, which reactivates the seeds and enhances their nutrient content.
I like to use organic brown small lentils from Castelluccio (a village in Umbria), a variety renowned for its delicate flavor and tender texture. Grown in the Apennine Mountains of Italy, these small, thin-skinned lentils hold their shape beautifully, making them ideal for soups like this one.
Instructions
PREPARE THE LENTILS (choose from DRY or CANNED)
If using dried lentils - start the day before
- The day before, rinse lentils under running water to remove any rocks or discolored beans. In a large pot, soak lentils overnight with cold water, ensuring lentils are well covered.
- The next day, in a colander, wash and drain the soaked lentils. Don’t cook them in the soaking water, always use fresh water. The soaking water contains all those elements that prevent the absorption of the beneficial nutrients, so it’s important to discard this water.
If using can lentils - use the day of
- Strain and rinse lentils thoroughly to remove the canning liquid.
MAKE THE LENTILS SOUP BASE
- Place the lentils in a large pot or in a Dutch oven. Add the minced carrot, garlic, onion, and bay leaf. Cover with fresh water, ensuring the lentils and vegetables are submerged by at least 3 inches, as water evaporates during the long cooking time.
- Turn the heat on medium and bring to a boil. Once boiling, cover with a lid and reduce the heat to a gentle simmer. Cook the lentils until soft, check by tasting. This can be as quick as 15 minutes if using canned lentils or up to 40 minutes if you started with dry lentils. Keep checking the lentils as they cook and add water if necessary to keep the lentils covered.
- When lentils are cooked, turn the heat off. To thicken the soup and make it creamier, use a hand blender to reduce some of the lentils in puree, just pulsing a couple of times.
PREPARE THE SAUTÉ
- In a skillet, heat olive oil over medium heat. Add minced garlic, celery, and rosemary. Sauté until fragrant.
- Add pancetta (if using) and cook until lightly browned. Stir in the cherry tomatoes and cook until softened, about 5 minutes. Season with salt and pepper.
FINISH THE SOUP
- Stir the sauté mixture into the cooked lentils. Simmer together for 5–10 minutes to let the flavors meld.
- Serve hot, garnished with fresh parsley and a drizzle of extra virgin olive oil.
Notes
Cooking the Pasta If you plan to add pasta to your lentil soup, cook it directly in the soup for the best flavor. Simply add the uncooked pasta to the simmering soup and cook the pasta according to the pasta’s package instructions. Be sure to stir occasionally to prevent sticking. Keep in mind that the pasta will absorb some of the liquid, so you may need to add a bit more water to maintain your desired consistency. The final consistency of the soup should be pretty dense and not watery.
Storage Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of water or broth to loosen.
To freeze, let the soup cool completely, transfer it to airtight containers, and store it for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop.
To Prepare in Advance Soak and cook lentils ahead of time. Store them in the fridge, then proceed with the sauté and final steps when ready to serve.
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