Italian Lentil Soup Recipe

A simple, healthy, Italian lentil soup with smoky notes from roasted red peppers and smoked paprika.

👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Florentina📖 ciaoflorentina

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
food processor

📝 Preparation Steps

sautee aromatics

In a large cast iron pot heat up 2 tbsp of water (or olive oil) and cook the onion with a pinch of sea salt until translucent, about ⏱️ 5 minutes. Add the carrot and cook an additional ⏱️ 5 minutes. Stir in the garlic.

water (or olive oil)2 tbspqt filtered water2.5sea salt (to your taste buds)1 pinchlarge carrot (-sliced)1garlic6 cloves

add lentils, potatoes + spices

Add the tomato paste, paprika, cumin, bay leaf and thyme. Add the lentils and pour in the water. Add the diced potatoes and bring to a gentle simmer.

cumin ( + more to your taste)1 tspwater (or olive oil)2 tbspqt filtered water2.5

add roasted peppers

Meanwhile add the chopped roasted peppers and the red wine vinegar. (or you can puree until smooth in a food processor then add it to the soup).Stir to combine, cover with a lid and allow the soup to simmer gently for about ⏱️ 20 minutes, until the lentils and potatoes are cooked through and the broth has reduced to a thick soup consistency. (If using green lentils they will need about ⏱️ 45 minutes to soften).Add the frozen green peas, simmer a few more minutes until heated through. Adjust seasoning to your taste with sea salt and serve hot garnished with fresh herbs, vegan sausage and a few toasted pumpkin seeds.

red wine vinegar1 tbspsea salt (to your taste buds)1 pinchvegan sausage (diced – optional)1 cup

Nutrition Facts

calories

316 kcal

fat Content

11 g

serving Size

1 serving

fiber Content

17 g

sugar Content

6 g

sodium Content

129 mg

protein Content

15 g

carbohydrate Content

39 g

saturated Fat Content

1 g

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