Lentils are a traditional part of an Italian New Year celebration: Their coin-like shape expanding as they cook is said to bring good fortune. But this hearty, healthy, veggie-packed lentil soup is useful well beyond your end-of-year menu! Nourishing and comforting in all the best ways, this flavorful recipe is easy to make, comes together in 40-ish minutes, and freezes well. Good fortune indeed!
Prep time: PT10M
Cook time: PT30M
Total time: PT38M
Rating
4.91 stars (87 reviews)
Keywords
easy lentil soup
Ingredients
Extra-virgin olive oil
1 medium yellow onion, (finely chopped)
4 large garlic cloves, (minced)
2 carrots, (chopped)
1 celery rib, (chopped)
Kosher salt
Black pepper
1 (28-ounce) can whole tomatoes (I like San Marzano)
Sauté the aromatics. In a large Dutch oven, heat about 2 tablespoons olive oil over medium-high heat. Add the onions, garlic, carrots, and celery. Season with a big pinch of salt and pepper. Cook, stirring occasionally until the veggies are fragrant and somewhat tender, about 5 minutes.
Simmer. Add the tomatoes and lightly crush with a potato masher or the back of a fork. Stir in the vegetable broth, bay leaf, Italian seasoning, red pepper flakes, and lentils. Season with another pinch of kosher salt and black pepper. Bring the soup to a boil, then lower the heat and partly cover the Dutch oven, leaving a little opening. Simmer for about 20 to 30 minutes or until the lentils are very tender and cooked through, but still intact.
Finish and serve. Turn off the heat and stir in the baby spinach, parsley, and a splash of red wine vinegar. Taste and season with more vinegar, salt, and pepper to your liking. Transfer to serving bowls and finish with a drizzle of olive oil and Parmesan cheese, if using.
Nutitrion
Serving Size: 1 serving
Calories: 161.8 kcal
Carbohydrates: 30.5 g
Protein: 10 g
Fat: 0.7 g
Saturated Fat: 0.1 g
Sodium: 915.3 mg
Sugar: 5.9 g
Unsaturated Fat: 0.4 g
Reviews
Sharon Leaman Case on 2026-09-21 (4 stars): Very mild, easy to prepare. I added diced red pepper and used chicken broth that I had made instead of vegetable broth. I omitted the spinach due to allergy with a family member, but found the soup was hearty and filling even without the spinach. We like a thicker soup so I reduced the broth to 4 cups as suggested. Would love to see weights (in grams) added for recipes.
Brenda on 2026-09-21 (5 stars): I made this for dinner tonight since I mostly had all the ingredients on hand (no parsley.) it was great! I eyeballed the herbs and added a good splash of red wine vinegar. I can’t wait to try it again with the parsley.
Suzanne on 2026-09-20 (5 stars): Really good.I am so glad i found you and love the weekly recipes-and my first cookbook.The second is expensive!
But thankyou!
My husband agrees and i have bought ( from Amazon as we are in Italy aleppo pepper flakes which translates to Pul Biber in Turkish.
I am.particularly grateful for the work done in specifying quantitirs.Whatever i think is too much- isnt. Spot on.
Thankyou!
Vesna on 2026-08-04 (5 stars): It’s easy to make,it’s healthy, it’s delicious.
Rachel on 2026-05-02 (5 stars): Delicious! I made this today and doubled the recipe for meal prep and freezing. The flavors are so wonderful and cozy, like an Italian restaurant! I made a couple of substitutions based on what I had on hand:
-Baby bok choy instead of celery (put the sliced stalks toward the end and the greens with the spinach)
-Balsamic Vinegar instead of Red Wine Vinegar. The robust flavor complimented well.
-Brown lentils worked out great!
Wonderful recipe, thank you! Will definitely make again. This one is going into the rotation <3
Jill on 2026-04-04 (5 stars): Delish! Perfect for my husbands type 2 diabetes. Nutritious and filling. We loved it and loved having extras to freeze.
Sally Lougheed on 2026-03-31 (5 stars): Followed the recipe exactly and it was a huge hit. I added the extra cup of broth for a soupier consistency and served with crusty bread. We all loved it and it made enough to freeze 2 portions for later. Healthy, nutritious and filling. ❤️
Danielle Hancock on 2026-02-28 (5 stars): This recipe for Italian Lentil soup was fantastic!!! I made one change...I used Urfa Biber pepper instead of red pepper flakes which can upset my stomach these days! I hadn't used the urfa fiber pepper yet as I love the Aleppo Pepper sold on this site, but I had this in my Mediterranean pantry so I gave it a try and boy was I glad! 1/2 teaspoon added some flavor with a little after heat, I think I will add more next time...yes, there will be a next time! Yummy soup! It does thicken as it simmers, so if you like thinner soup add more stock. This is a win for me! Adding a vegetarian option to my diet that I I love, thanks TMD
Erin on 2026-02-05 (5 stars): Nutrient-dense, wholesome, and full of flavor! This easily earned a spot in my soup recipe line up. It tastes delicious with chicken for added protein. Don't overlook the importance of the San Marzano tomatoes - incredible!
Michele Myatt on 2026-01-21 (5 stars): One of my favorites. So warming and hearty.
Colette Hough on 2026-01-03 (5 stars): The soup was really delicious. I will definitely make it again. It has just the right amount of spice. Yum!
Julie L. on 2026-01-01 (5 stars): Made this today and it was great. I have a bad cold and it hit the spot. Tastes wonderful! Thanks and happy new year!
Ann Marie on 2025-12-16 (5 stars): This is fantastic! I was going to wait until New Year's Eve to make this, but I was in dire need of something vegetarian to hold me over between office parties (lots of cookies) and the holidays (even more cookies). This was perfect. I love lentils, and I love Italian food, so this hit the spot. I'm definitely adding this to my regular rotation.
