Italian Lentil Soup
Ingredients1 h 20 m servings 217
- Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.
- 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.
- 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.
Per Serving: 217 calories; 3.1 36.8 11.8 < 1 895 Full nutrition
ReviewsRead all reviews 5
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 ...