Italian Vegetable Lentil Soup

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2 Tbsp olive oil

1 1/2 cups diced carrots (3 medium)

1 1/2 cups diced yellow onions (1 medium)

1 1/2 Tbsp minced garlic (4 cloves)

4 (14.5 oz) cans vegetable broth

2 (14.5 oz) cans diced tomatoes

1 1/4 cups dried brown lentils, rinsed and picked over

1 1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

Salt and freshly ground black pepper

1 1/2 cups diced zucchini (1 medium)

2 cups packed chopped kale or spinach

1 Tbsp fresh lemon juice

Parmesan cheese, for serving (optional)


Heat olive oil in a large pot over medium-high heat. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. Add in zucchini and kale and simmer 10 minutes longer. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). Serve warm with parmesan cheese if desired.

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