Real Recipes From Real Home Cooks ®

smokey tomato lentil soup w/ricotta

Recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

Looking for a lentil soup recipe I adopted and made this recipe my own! DELISH!! Lentil soup with an Italian flair.

prep time 10 Min
cook time 1 Hr 25 Min
method Stove Top

Ingredients For smokey tomato lentil soup w/ricotta

  • 1 1/2 Tbsp
    olive oil
  • 2 c
    onion, chopped
  • 2 tsp
    garlic, minced
  • 8 c
    chicken stock
  • 1 lb
    ham hocks
  • 1 c
    celery, diced
  • 1 c
    carrots, diced
  • 2/3 c
    lentils, rinsed and drained
  • 1 1/2 tsp
    basil, dried
  • 1 tsp
    oregano
  • 1 tsp
    thyme
  • 1 tsp
    pepper
  • 1/8 tsp
    red pepper flakes
  • 1 1/2 c
    cabbage, shredded
  • 2 c
    italian crushed tomatoes canned
  • 1 c
    small dry elbow noodles or cut spaghetti (used whole wheat)
  • TOPPINGS
  • 1 1/2 c
    ricotta cheese
  • 1
    zest of lemon
  • parmesan cheese
  • fresh thyme

How To Make smokey tomato lentil soup w/ricotta

  • 1
    In dutch oven add olive oil, onion and garlic, saute on medium - low heat until transparent and lightly browned.
  • 2
    Add stock, ham hock, celery, carrots, washed lentils, cabbage and all seasonings; bring to boil, reduce heat cook 45 minutes.
  • 3
    Skim off fat from soup mixture.
  • 4
    Remove ham hock, sort to remove any visible fat, discard bone, fat and skin; return ham from hock to soup.
  • 5
    Add canned tomatoes and pasta simmer for additional 30 minutes.
  • 6
    Fold zest of lemon in ricotta cheese. Add a dollop to soup & top with parmesan cheese and fresh thyme and serve. Great with crusty bread.
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