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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Italian Style Lentil Soup is the perfect healthy, protein packed soup to start the year off right. This lentil soup features Heinen’s green lentils but feel free to use whatever lentils you have on hand. Heinen’s rosemary, thyme and oregano mix together to create a savory flavor in the soup paired with the Heinen’s bay leaves. Your family will love this soup during those cold winter days.
If you are meal-prepping for the week this soup works great and will make nice leftovers for the week. You also can freeze this soup and have it on hand for a busy night. When you need a healthy, filling meal that is easy to make this Italian Style Lentil Soup is the recipe for you!
- Cook time:
- 15min
- Prep time:
- 15min
- Total time:
- 30min
- Servings:
- 6
Ingredients
- 2 Tbsps. Heinen's olive oil
- 4 garlic cloves, minced
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1/2 of a red bell pepper, seeds removed, diced
- 1 small zucchini, cut into halves
- 1 tsp. Heinen's oregano
- 1/2 tsp. Heinen's thyme
- 1/2 tsp. Heinen's rosemary
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 2 cups green or brown Heinen's lentils, rinsed until water runs clear
- 1 - 15 oz can diced tomatoes
- 3 Tbsps. tomato paste
- 4 cups Heinen's vegetable broth
- 2 cups kale, chopped {or greens of your choice}
- Fresh Italian parsley for garnish
- Freshly grated Parmesan cheese for garnish
Instructions
- Heat the olive oil large pot over medium heat. Sauté the garlic until soft, about 2 minutes then add carrot, celery, bell pepper and zucchini, oregano, thyme
and rosemary and sauté for 5 minutes. - Add the lentils, diced tomatoes, tomato paste and vegetable broth. Simmer on low heat for 20 minutes, or until lentils are tender.
- Add the kale and stir until the kale is wilted.
- Serve warm with lemon wedges, crushed red pepper, freshly parsley and Parmesan cheese.
Notes: You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
Store this soup in the refrigerator in an airtight container for up to 5 days. You also can freeze this soup for up to 3 months.
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