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Italian Lentil Soup

Total Time

Prep: 15 min. Cook: 40 min.

Makes

6 servings (2 quarts)

Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. —Marybeth Gessele, Gaston, Oregon
Italian Lentil Soup Recipe photo by Taste of Home

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3-1/4 cups water
  • 1 can (14-1/2 ounces) vegetable broth
  • 1 cup dried lentils, rinsed
  • 1 medium carrot, shredded
  • 1 small green pepper, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon lemon juice
  • 2 cups cooked brown rice

Directions

  1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
  2. Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice.

Can you freeze Italian Lentil Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.

Nutrition Facts

1-1/3 cups: 269 calories, 3g fat (0 saturated fat), 0 cholesterol, 383mg sodium, 48g carbohydrate (9g sugars, 14g fiber), 13g protein.

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