By Aggieskitchen
Lentil soup reminds me of home. And when I say home…I mean the home I grew up in, with my parents and grandparents and younger siblings. Any time I cook up a pot of lentils it immediately brings me back to those days when my Nonna or Nonno would serve us all a bowl of ‘lenticchie‘ on a chilly winter night.
I make a pot of lentil soup at least a few times a year. My recipe always makes enough to eat for several bowls plus some to freeze up for future meals. It’s a big pot of soup so it goes a long way. Lentils are full of protein, are hearty and when seasoned and topped with some freshly grated Parmesan cheese, are the ultimate healthy comfort food.
Enjoy a bowl of this spinach, tomato and lentil soup with a nice chunk of crusty Italian bread and a glass of wine for the perfect winter dinner.
More Tomato Soup Recipe:
Tomato Soup Florentine and Grilled Cheese
Spinach, Tomato and Lentil Soup
Recipe from Aggie’s Kitchen
Ingredients
- 1lb dried lentils
- 2 tablespoons extra virgin olive oil
- 3 carrots, diced
- 2-3 celery stalks, diced
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cans diced Italian tomatoes, with liquid
- 2 TB vegetable or chicken bouillion
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 8 cups water
- 1 1/2 teaspoons dried parsley
- salt and pepper, to taste
- 3/4 bag fresh spinach
- fresh grated Parmesan and extra virgin olive oil, for serving
Directions
- In a large pot, heat olive oil and add vegetables, garlic, bouillon, spices and a good pinch of salt and pepper. Saute vegetables in oil for about 7-10 minutes until soft and fragrant. Add diced tomatoes, water (or broth), and lentils to vegetable mixture.
- Bring soup to a slow boil for a few minutes, then back down to a simmer. Simmer, uncovered, for about 20-25 minutes, until soup starts to thicken. Taste for seasoning as its cooking, add more water if it gets too thick.
- In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.
