GRANDMA’S LENTIL SOUP

This lentil soup recipe has been handed down from generation to generation and comes from my grandmother’s kitchen.

Simple, hearty and full of nutritious ingredients, it embodies the essence of traditional home cooking.

Why you will like this recipe

• Nutritious and satiating: Rich in protein, fiber and vegetables, it is a healthy meal.
• Easy to prepare: Simple ingredients and immediate steps make it accessible to any cook.
• Versatile: Enjoy as a main dish, side dish or appetizer.
• Classic Italian comfort food: Rooted in tradition, this soup is full of rustic flavors.

Enjoy this delicious Classic Lentil Soup, a timeless recipe that is as nutritious as it is comforting!

Preparation Time

• Active Preparation: 15 minutes
• Cooking Time: 40 minutes
• Total Time: ~55 minutes

Servings

• Serves 4

Ingredients

• 1 medium onion, finely chopped
• 1 cup dried lentils, rinsed and drained
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1 medium potato, peeled and diced
• 1 can (14 oz) crushed tomatoes (or tomato sauce)
• 6 cups vegetable broth (or water)
• 2 tablespoons extra-virgin olive oil
• 1 bay leaf
• 1 sprig rosemary
• Salt, to taste
• Pepper, to taste

Method

1. Prepare the Lentils

• Rinse: Rinse the lentils thoroughly under cold running water and drain.
• Optional Soak: If preferred, soak the lentils in cold water for a couple of hours before cooking, though most modern varieties do not require soaking.

2. Prepare the Vegetables

• Chop: Finely chop the onion, garlic, carrots, and celery.
• Dice: Peel and dice the potato into small cubes.

3. Sauté Aromatics

• Heat Oil: In a large pot, heat the olive oil over medium heat.
• Cook Onion and Garlic: Add the onion and garlic and sauté until translucent, about 2-3 minutes.
• Add Carrots and Celery: Stir in the carrots and celery, cooking for another 5 minutes while stirring occasionally.

4. Add Lentils and Tomatoes

• Combine Lentils: Stir in the rinsed lentils, ensuring they mix well with the sautéed vegetables.
• Add Tomatoes: Pour in the crushed tomatoes or tomato sauce, stirring to combine.

5. Simmer the Soup

• Add Broth and Herbs: Pour in the vegetable broth (or water). Add the bay leaf and rosemary sprig.
• Cook: Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils and potatoes are tender. Stir occasionally and add more broth if the soup becomes too thick.

6. Season and Finish

• Remove Herbs: Discard the bay leaf and rosemary sprig.
• Season: Adjust the seasoning with salt and pepper to taste.

7. Serve

• Plate: Serve the soup hot in bowls.
• Garnish: Drizzle with extra virgin olive oil and sprinkle with fresh chopped parsley if desired.

Tips

• For Extra Flavor: Add diced bacon or crumbled sausage during the sautéing phase for a heartier soup.
• Creamy Option: Use an immersion blender to blend part of the soup for a creamier texture, then mix it back into the pot.
• Make Ahead: Lentil soup tastes even better the next day as the flavors meld.

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze in individual portions for up to 3 months. Thaw and reheat on the stovetop or in the microwave.

Nutritional Information (Per Serving)

Grandma’s Lentil Soup

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings 4

Calories 250 kcal

Ingredients

  

• 1 medium onion finely chopped
• 1 cup dried lentils rinsed and drained
• 2 carrots finely chopped
• 2 celery stalks finely chopped
• 2 garlic cloves minced
• 1 medium potato peeled and diced
• 1 can 14 oz crushed tomatoes (or tomato sauce)
• 6 cups vegetable broth or water
• 2 tablespoons extra-virgin olive oil
• 1 bay leaf
• 1 sprig rosemary
• Salt to taste
• Pepper to taste

Instructions

 

Prepare the Lentils

• Rinse: Rinse the lentils thoroughly under cold running water and drain.
• Optional Soak: If preferred, soak the lentils in cold water for a couple of hours before cooking, though most modern varieties do not require soaking.

Prepare the Vegetables

• Chop: Finely chop the onion, garlic, carrots, and celery.
• Dice: Peel and dice the potato into small cubes.

Sauté Aromatics

• Heat Oil: In a large pot, heat the olive oil over medium heat.
• Cook Onion and Garlic: Add the onion and garlic and sauté until translucent, about 2-3 minutes.
• Add Carrots and Celery: Stir in the carrots and celery, cooking for another 5 minutes while stirring occasionally.

Add Lentils and Tomatoes

• Combine Lentils: Stir in the rinsed lentils, ensuring they mix well with the sautéed vegetables.
• Add Tomatoes: Pour in the crushed tomatoes or tomato sauce, stirring to combine.

Simmer the Soup

• Add Broth and Herbs: Pour in the vegetable broth (or water). Add the bay leaf and rosemary sprig.
• Cook: Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils and potatoes are tender. Stir occasionally and add more broth if the soup becomes too thick.

Season and Finish

• Remove Herbs: Discard the bay leaf and rosemary sprig.
• Season: Adjust the seasoning with salt and pepper to taste.

Serve

• Plate: Serve the soup hot in bowls.
• Garnish: Drizzle with extra virgin olive oil and sprinkle with fresh chopped parsley if desired.