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Italian Lentil Soup

Name: Italian Lentil Soup
Yield: 8 servings
Ingredients: 1/4 cup (60g) extra virgin olive oil; 1 medium onion (diced); 2 ribs celery (diced); 2 medium carrots (diced); 1 teaspoon dried oregano; 3 ounces (85g) tomato paste; 1 cup (240g) crushed plum tomatoes; 1/2 pound (226g) baby spinach; 8 cups (1.9kg) water; 1 pound (454g) brown or green lentils (see notes below); 1 small Parmigiano Reggiano rind (optional, see notes below); salt and pepper (to taste); salt and pepper (to taste)

italian, soup, lentil, vegetarian, meal-prep, fall, budget-friendly · 8 servings · 13 ingredients

Italian lentil soup is a hearty legume-based soup built on brown or green lentils simmered with a soffritto of onion, celery, and carrot, tomato paste, and crushed plum tomatoes. A Parmigiano Reggiano rind and a finish of baby spinach round out the dish.

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Ingredients

Produce

11 medium onion (diced)
22 ribs celery (diced)
22 medium carrots (diced)
0.5 lb1/2 pound (226g) baby spinach

Dairy

11 small Parmigiano Reggiano rind (optional, see notes below)

Pasta & Grains

1 lb1 pound (454g) brown or green lentils (see notes below)

Canned & Jarred

3 oz3 ounces (85g) tomato paste
1 cup1 cup (240g) crushed plum tomatoes

Spices & Baking

1 tsp1 teaspoon dried oregano
salt and pepper (to taste)
salt and pepper (to taste)

Oils & Condiments

0.25 cup1/4 cup (60g) extra virgin olive oil

Other

8 cup8 cups (1.9kg) water

Recipe adapted from Sip and Feast · original recipe. This page lists ingredients only — watch the full method in the video above.