If you have ever eaten in a classic Italian restaurant, you may have had the delicious lentil soup known as “Lentil soup”. It is a simple, nutritious and comforting soup that turns out to be very Fast and easy do. He perfect soup for when Fair. Need. Soup! We understand it.
Fair 9 Ingredients and simple methods required for this Vegan Version, friends. Let’s make Zuppa!
What is lentil soup?
Lentil soup It translates from Italian to English simply as lentil soup. And the simplicity of that translation could not be a better description of this classic Italian soup. Although recipes and exact ingredients vary from one family to another and for the season, which is certain is that this soup presents characteristics simple ingredients.
Common ingredients in lentil soup Recipes include onion, carrots, celery, garlic and, of course, lentils! Some include Parmesan cheese, tomatoes and a variety of Italian herbs and spices.
Our version is incredibly simple, made without dairy or tomatoes, and it is still very satisfactory and delicious! For a more traditional Zuppa, see this recipe from the Italian chef Benedetta Rossi.
How to make Italian lentil soup
Our inspired version of lentil soup Start with the classic base of Onion, carrot, celery and garlicFinely chopped and sauteed in olive oil. Then it is seasoned simply with salts, pepper and red pepper flakes (for a little heat).
We have also tried the replacement of the celery with a little fennel seeds, which adds a tasting, slightly sweet and slightly gift.
Then come the dried lentils, either Green or brown lentils. We do not recommend red The lentils here because the firmness of green/brown lentils adds a texture dimension that works best with simple condiments.
The only other ingredient is your liquid. We like to use water to keep it super simple and affordable, but the vegetable broth and the bone broth are also excellent options.
Cook everything until the lentils are tender and flavors have developed, and it’s Zuppa time!
We believe that this soup can become your new option! Is:
Broth
Dildo
Nutritious
Full of fibers
Fast and easy
Pantry staples
And so delicious!
It is a large side matched with almost anything, including the main dishes inspired by Italian: the Italian herbal tofu wraps and pesto -baked chicken thighs are a couple of our best options. Or can be The main event, combined with sides such as our sparkling and sparrow rolls, craft gluten -free dinner or the best vegan garlic bread.
More lentil soup recipes
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. Health, friends!
Portions 4 (lateral portions)
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- 3 Tablespoon olive oil
- 1 little yellow onion, finely cut (1 small onion produces ~ 1 ½ cups or 180 g)
- 1 half Carrot, finely cut (1 carrot produces ~ 1/2 cup or 90 g)
- 2 big stems celery, finely cut into cubes (2 stems produce ~ 1/2 cup or 70 g // or 1/4 teaspoon fennel seeds)
- 4 Middle clove garlic, pressured or finely chopped
- 1/2-3/4 teaspoonful sea salt
- 1/4 teaspoonful ground black pepper
- 1/4 teaspoonful Red pepper flakes
- 1 cup Dry lentils (green or brown, not red)
- 4-5 Cups water (or vegetable or bone broth and omit/reduce salt)
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Hot the oil in a large pot or Dutch oven over medium-low heat. Once hot, add the onions and mix to cover them in the oil. Cook for 3-5 minutes, stirring occasionally, until it is translucent. Add carrots, celery, garlic, salt, black pepper and red pepper flakes. Cook, occasionally stirring, for about 10 minutes in total, until most of the oil is absorbed and things just begin to brown and caramelize.
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Add the dry lentils and mix well to cover them in oil and combine with the vegetables, then add the water (starting with the smaller amount) and mix well. Bring to a boil, then reduce and cook over 15-20 minutes, until the lentils are tender and the soup is thicker. Occasionally stir to guarantee a uniform cooking of the lentils, and add more water as necessary to keep the lentils covered (and achieve a more insufficient soup, if you wish!).
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Serve warm adorned with a drizzle of olive oil, freshly chopped parsley and/or Parmesan cheese vegan (all optional)! Delicious served with rolls or garlic bread. The leftovers remain well in the refrigerator for 3-4 days or in the freezer for 1 month (or more).
*Nutritional information is an approximate estimate calculated with the least amount of salt and without optional ingredients.
Service: 1 service Calories: 289 Carbohydrates: 37.5 gram Protein: 12.7 gram Fat: 10.8 gram Saturated fat: 1.5 gram Polyunsaturated fat: 1.4 gram Monounsaturated fat: 7.5 gram Trans fat: 0 gram Cholesterol: 0 mg Sodium: 327 mg Potassium: 512 mg Fiber: 6.8 gram Sugar: 4.2 gram Vitamin A: 649 IU Vitamin C: 7.4 mg Calcium: 43 mg Iron: 3.4 mg
