Italian-lentil soup

Italian-lentil Soup

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sherry monfils


A warming, tasty soup for these cold nights.


☆☆☆☆☆ 0 votes

10 Min
40 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1/2 c
    chopped onion
  • 1 Tbsp
    minced garlic
  • 4 c
    lower-sodium chicken broth
  • 2 c
  • 1 c
    dry lentil beans
  • 1-1/2 tsp
    dry italian seasonings
  • 1
    14-1/2 oz can diced tomatoes, undrained
  • 1
    6 oz can tomato paste
  • 2 c
    frozen peas and carrots
  • 2 oz
    penne pasta
  • 1/4 c
    shredded parmesan cheese

How to Make Italian-lentil soup


  1. In 4-quart dutch oven, heat oil over medium heat. Add onion and garlic, cook 5 mins, stirring often. Add broth, water, lentils, italian seasonings. Bring to a boil.
  2. Reduce heat, cover and simmer 30 mins. Stir in tomatoes and tomato paste. Stir in peas and carrots.
  3. Stir in pasta. Return to a boil. Reduce heat, simmer 10 mins more. Sprinkle w/ cheese right before serving.

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About Italian-lentil soup

Course/Dish: Bean Soups Vegetable Soup
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian Low Fat Low Carb
Other Tag: Healthy

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