ITALIAN LENTIL SOUP #vegetarian #lunch

ITALIAN LENTIL SOUP #vegetarian #lunch

The formula for this rich and healthy Italian Lentil Soup requires almost no time, all the way, and it exploits lentils tasty condition of delicacy. This is a modest soup made with the most unassuming of fixings.

This healthy Italian Lentil Soup can be made in less than 60 minutes, yet it shows signs of improvement as days pass by in light of the fact that it continues engrossing its few flavors, basil, oregano, dill, and particularly the kind of a decent olive oil. A solid shower of new olive oil added just before serving adds to the extravagance in flavor. The straightforwardness of this soup requires no trimming, however I for one want to embellish this soup with croutes, new parsley, sautéed mushrooms and a sprinkling of newly ground Parmesan cheddar.

There's a little Italian café considered Garduno's in Costa Mesa that my family has gone to for quite a long time. They make an extremely superb generous lItalian Lentil Soup. All that they make is awesome, yet I'm particularly inclined toward their lentil soup. This Italian Lentil Soup is my riff on their soup. They add mushrooms to their soup, however I like to sauté them and include them top with custom made cheddar croutés. My family adores this soup, and I make it frequently. This is a simple lentil soup formula that is speedy and cheap to make, and I commonly have the majority of the fixings close by.


ITALIAN LENTIL SOUP #vegetarian #lunch


  •  6 cups chicken broth
  •  1-1/2 cups water
  •  1/2 cup white wine or sherry
  •  1 cup crushed tomatoes (canned)
  •  1 cup green or brown lentils (rinsed and stones and debris discarded)
  •  4 tablespoons extra-virgin olive oil
  •  1 large yellow onion,  chopped
  •  3 large stalks celery, chopped
  •  2 large carrots, chopped
  •  2-3 small red potatoes, cut into small chunks
  •  2-3 cloves garlic, finely minced
  •  2 tablespoons fresh parsley, coarsely chopped
  •  1 tablespoon dried basil
  •  1 teaspoon dried oregano
  •  1 teaspoon dried dill
  •  1/2 teaspoon freshly ground black pepper
  •  sea salt to taste


  1. Heat oil in a large pot. Add the onions, celery and carrots and sauté for approximately 7 minutes until tender and the onions are golden in color.
  2. Add the garlic and sauté for another minute.
  3. Add the wine and let simmer for just a minute.
  4. Add the chicken broth, water, and tomatoes, potatoes and lentils.
  5. Add the parsley, basil, oregano, dill, and freshly ground black pepper.
  6. Cover the pot and simmer for approximately 40 minutes or until the lentils are tender.
  7. Ladle the soup into bowls and garnish with cheese croutés and sautéed mushrooms.
  8. An extra drizzle of olive oil is nice to add as well.

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