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Italian-Style Lentil Soup

Italian-Style Lentil Soup
Makes:
6
Prep Time:
15
minutes
Total Time:
65
minutes
Low Calorie
based on
6 reviews
Italian-Style Lentil Soup is a hearty starter soup or a main-dish soup. Rich in flavor and texture, this one will satisfy the whole family!

In this recipe:



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Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, chopped
  • 2 large stalks celery, sliced
  • 1 medium carrot, chopped
  • 5 1/4 cups water
  • 1 cup dry lentils
  • 1 can (6 ounces) Italian tomato paste
  • 1/2 cup dry red wine or water
  • 1/4 cup chopped fresh parsley or 2 teaspoons dried parsley, crushed
  • 1 3/4 teaspoons MAGGI Instant Beef Flavor Bouillon
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

HEAT oil in large saucepan over medium-high heat. Add onions, celery and carrot; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.

STIR in water, lentils, tomato paste, wine, parsley, bouillon, salt and pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 40 to 45 minutes or until lentils are tender.

LADLE soup into bowls; sprinkle with cheese just before serving.


Reviews:

Review This Recipe
  •  Star(s)

    food controller ( ahmed elsawy0

    ahmed Abdul monem from 115 Crm Firms, NY

    Delicious, but if we pout fry cumon with garlic will be fir

  •  Star(s)

    Tasted like slow-cooked!

    Tiffany from Texas

    This soup was easy, quick, and delicious. My husband wondered how I had time to cook it tonight. He had no idea it only simmered for 40 minutes. It thickened up really nicely towards the end. I served it with crusty bread, and just one bowl was very filling. I'll be keeping this recipe for sure.

  •  Star(s)

    Easy and Tasty

    Denise P. from Scranton, PA.

    This soup is very easy to make, and tastes great. You can serve it with a sandwich, a roll, or just eat it by itself. The cheese adds a nice accent. I highly recommend it and will be making it again.

  •  Star(s)

    Good hearty soup!

    Doreen Willey from Lodi

    This was a very good hearty soup. I also made the Jalapeno Cheese Corn Bread I found at this site. My family really enjoyed the combination.

  •  Star(s)

    So Simple, So Tasty, Kids Love It

    Rob Brown from Cairns, Queensland Australia

    I’ve only used lentils once before (burgers) and my kids didn’t think to much about that, but this soup is a go’er I too had none left after the first batch it’s just to tasty to leave in the pot… I give a very yummy 5 stars…

  •  Star(s)

    this soup is awesome

    melinda from malone,fl

    This soup was great. We ate the whole pot at one meal. I made it a week ago and I am making it again tonight.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 220
  • Calories from Fat: 50
  • Total Fat: 6g (8% of DV)
  • Saturated Fat: 0.5g (4% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 570mg (24% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 12g (48% of DV)
  • Sugars: 8g
  • Protein: 11g
  • Vitamin A: 35% of DV
  • Vitamin C: 25% of DV
  • Calcium: 4% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Italian-Style Lentil Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, chopped
  • 2 large stalks celery, sliced
  • 1 medium carrot, chopped
  • 5 1/4 cups water
  • 1 cup dry lentils
  • 1 can (6 ounces) Italian tomato paste
  • 1/2 cup dry red wine or water
  • 1/4 cup chopped fresh parsley or 2 teaspoons dried parsley, crushed
  • 1 3/4 teaspoons MAGGI Instant Beef Flavor Bouillon
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

 

Directions

HEAT oil in large saucepan over medium-high heat. Add onions, celery and carrot; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.

STIR in water, lentils, tomato paste, wine, parsley, bouillon, salt and pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 40 to 45 minutes or until lentils are tender.

LADLE soup into bowls; sprinkle with cheese just before serving.

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