This Italian lentil soup is one of those back-pocket recipes I find myself defaulting to again and again because it calls for super-basic ingredients that we almost always have on hand.... And on those chilly nights when we find ourselves craving some feel-good vegetarian comfort food, it’s one of those simple recipes that always always hits the spot! ♡
What you'll need:
2 tablespoons extra-virgin olive oil
1 large white onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups vegetable or chicken stock
1 1/4 cups green or brown lentils, picked over and rinsed
1 (28-ounce) can fire-roasted diced tomatoes
2 bay leaves
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 cups chopped kale or collard greens
1/2 cup chopped fresh basil, plus extra for topping
fine sea salt and freshly-ground black pepper
freshly-grated Parmesan cheese, for topping
Sauté veggies. Heat oil in a large stockpot over medium-high heat. Add onion, carrots, celery, and sauté for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional 2 minutes, stirring occasionally.
Add the broth, lentils and seasonings. Add the stock, lentils, tomatoes, bay leaves, Italian seasoning, crushed red pepper flakes, and stir to combine. Continue cooking until the mixture reaches a simmer.
Simmer. Reduce heat to medium-low, cover and simmer for 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
Add the greens and season. Remove and discard the bay leaves. Stir in the kale and basil until combined. Taste and season with salt, black pepper, and/or extra Italian seasoning as needed.
Serve. Serve warm, garnished with lots of Parmesan cheese and extra basil.