ITALIAN LENTIL SOUP
This hearty Italian Lentil Soup recipe is easy to make, naturally gluten-free, and full of the best Italian flavors!
NOTE :
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 cups diced white onion (about 1 large onion)
- 1 cup diced carrots (about 2 large carrots, peeled)
- 1 cup diced celery (about 2 celery stalks, leaves removed)
- 4 cloves garlic, peeled and minced
- 7-8 cups vegetable or chicken stock
- 1 cup rinsed lentils (red, green or brown)
- 1 (15-ounce) can fire-roasted diced tomatoes
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly-ground black pepper
- pinch of crushed red pepper
- 2 cups roughly-chopped collard greens
- optional toppings: freshly-grated Parmesan cheese, finely-chopped fresh parsley or basil
DIRECTIONS:
STOVETOP DIRECTIONS:
- Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery, and saute for 6-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and saute for an additional 1-2 minutes until fragrant, stirring occasionally.
- Add the stock, lentils, tomatoes, bay leaves, thyme, black pepper, and crushed pepper, and stir to combine. Continue cooking until the mixture reaches a simmer.
- Reduce heat to medium-low and cover the pot partially with the lid. Keeping the soup at a low simmer, continue cooking for about 25-30 minutes or until the lentils are tender and cooked through, stirring occasionally.
- Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.
- Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
- Serve warm, garnished with optional toppings if desired.
- This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.
SLOW COOKER DIRECTIONS:
- Add the first 12 ingredients (through the red pepper) to a large 6-quart slow cooker, and stir to combine. Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
- Stir in the collard greens, and continue cooking for 5 minutes or until the greens have softened.
- Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
- Serve warm, garnished with optional toppings if desired.
- This soup can also be refrigerated in a sealed container for up to 3 days, or frozen for up to 3 months.
NOTE :
*If making this recipe vegetarian, use vegetable stock instead of chicken.
**If making this recipe vegan, use vegetable stock and omit the cheese.
***If you would like to add meat, I recommend browning 1 pound of Italian sausage in a skillet separately. Then drain the grease, and stir the sausage into the soup.
**If making this recipe vegan, use vegetable stock and omit the cheese.
***If you would like to add meat, I recommend browning 1 pound of Italian sausage in a skillet separately. Then drain the grease, and stir the sausage into the soup.