Zuppa di Lenticchie (Tuscan Lentil Soup)
A protein-packed, earthy lentil soup, this dish has been enjoyed in Tuscany for generations. Rich in fiber and antioxidants, it’s a go-to meal for Italians seeking warmth and nourishment.
Servings
4 - 6
4 - 6
Ready In:
45
45
Calories:
610
Good For:
Lunch
Zuppa di Lenticchie (Tuscan Lentil Soup)
A protein-packed, earthy lentil soup, this dish has been enjoyed in Tuscany for generations. Rich in fiber and antioxidants, it’s a go-to meal for Italians seeking warmth and nourishment.
Ingredients
1½ Cups Dried Green or Brown Lentils
1 Celery Stalk, diced
1 Can (15 oz) diced Tomatoes
1 Onion, finely chopped
1 Bay Leaf
1 tsp Dried Thyme
Salt & Black pepper to taste
½ tsp Red Pepper Flakes (optional)
1 Boiled Potato, peeled and diced
1 Carrot, diced
4 Cups Vegetable Broth
2 Cloves Garlic, minced
2 tbsp Extra Virgin Olive Oil
½ tsp Smoked Paprika
Fresh Parsley for garnish
Step by Step Instructions
Step 1
Heat olive oil in a pot over medium heat. Sauté onion, garlic, carrots, and celery for 5 minutes.
Heat olive oil in a pot over medium heat. Sauté onion, garlic, carrots, and celery for 5 minutes.
Step 2
Add lentils, diced tomatoes, diced potato, broth, bay leaf, thyme, paprika, salt, and pepper. Stir well.
Add lentils, diced tomatoes, diced potato, broth, bay leaf, thyme, paprika, salt, and pepper. Stir well.
Step 3
Bring to a boil, then reduce the heat to a simmer. Cook for 30-35 minutes, stirring occasionally.
Bring to a boil, then reduce the heat to a simmer. Cook for 30-35 minutes, stirring occasionally.
Step 4
Remove the bay leaf, adjust seasoning, and garnish with fresh parsley. Serve warm.
Remove the bay leaf, adjust seasoning, and garnish with fresh parsley. Serve warm.
Step 5
Pairing: Enjoy with a drizzle of olive oil and a slice of toasted sourdough
Pairing: Enjoy with a drizzle of olive oil and a slice of toasted sourdough
Step 6
Step 7