Italian Lentil Soup / Soup Recipes

Italian lentil soup

Ingredients (Serves 3)

1. Green or brown lentils – 1/2 cup, rinsed

2. Olive oil – 1.5 tbsp

3. Garlic – 2 cloves, minced

    Onion – 1/2 cup, finely chopped

    Celery – 1 large stalk, chopped

4. Coarsely ground pepper – 1/4 tsp

5. Tomato – 1 large or 2 small, blanched (refer step 1)

6. Water – 3 – 4 cups or as required

7. Ditalini or any short cut  pasta – 1/4 cup

8. Parsley – 2 tbsp, finely chopped

9. Salt – To taste


1. To blanch tomatoes – Put the tomato in boiling water. Boil for about 1 – 2 minutes until their skin starts peeling off. Take them out and set aside for 2 minutes. Peel off its skin and chop the flesh. Set aside.

2. Heat 1.5 tbsp olive oil in a sauce pan. Add garlic, onion, celery and cook for 2 minutes. Season with coarse ground pepper. Add blanched and chopped tomatoes, lentils , 3 cups water and bring to a boil. Simmer for 30 – 35 minutes until lentils are tender. Add enough salt and ditalini pasta. If the soup is very thick, add more water / vegetable stock. Cook for 8 – 10 minutes until pasta is cooked and soup is medium thick. Sprinkle chopped parsley. Switch off. Serve with any crusty bread.

Italian lentil soup

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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