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Italian Lentil Soup

Rated as 4 out of 5 Stars

"I wanted to make something substantial involving lentils... and this was truly delicious and colorful. My steak-and- potatoes-lovin' husband thought it was great, and he didn't even complain that it didn't have actual meat in it. Garnish with grated Romano or Parmesan cheese and serve with a nice crusty homemade bread."
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1 h 20 m servings 217
Original recipe yields 6 servings


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  1. Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.
  2. Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.
  3. Remove soup from heat and let sit for 30 minutes, covered.


  • Cook's Note:
  • I used chicken broth/boullion, but for a vegetarian meal, use vegetable broth.

Nutrition Facts

Per Serving: 217 calories; 3.1 36.8 11.8 < 1 895 Full nutrition

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Read all reviews 5
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I was looking forward to a nice warm bowl of hearty soup on this chilly evening. I was a little hesitant on the cook time of the lentils, but figured I'd just make it as written. I was right - a...

I do want to make this recipe but the cooking time sounds way too short. Should the cooking time to be longer ?

I love this soup. The cook timing of each step took longer than recipient stated. Delicious and hearty.

This soup recipe is amazing! Even my picky son gobbled it up. We had it for lunch and dinner for 3 days in a row, YUM! The only thing I changed was to cook the lentils ahead of time with 6 cups ...

I found it hard to chose how many stars to give this recipe. As the previous reviewer said, the cooking time is way off but the flavor of the soup is fantastic so I decided on 4 stars because it...