Italian Lentil Soup
This cozy Italian lentil soup is so tasty, you’ll immediately want seconds! It’s easy, hearty, and full of bold flavor — a family favorite everyone requests for winter dinners.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Yield
- 4
Ingredients 14
- 1 large yellow onion
- 3 garlic cloves
- 1 15-ounce can quartered artichoke hearts
- ½ bunch Tuscan kale (also labeled as Lacinato, dinosaur kale or cavolo nero)
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 cup dried red lentils
- 2 cups water
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 2 28-ounce cans fire roasted whole tomatoes
- Shaved Parmesan cheese (optional), for garnish
Method 8
- 01
Dice the onion and mince the garlic .
- 02
Drain the artichoke hearts, and chop them into bite-sized pieces.
- 03
Wash and thinly slice the kale into ribbons.
- 04
In a large soup pot, heat the olive oil over medium heat and saute the onion for 5 minutes, until translucent. Add the minced garlic, dried oregano, and dried basil. Sauté for another minute.
- 05
Add the red lentils, water, red pepper flakes, kosher salt, and 1 bay leaf, and bring to a boil.
- 06
Once boiling, reduce to a simmer and add the kale, artichokes, and the liquid from the whole tomatoes. Then chop the whole tomatoes into bite-sized pieces, and add them to the pot.
- 07
Simmer for 20 minutes, until the lentils are tender. Be careful not to overcook the lentils, or they will become too soft.
- 08
Taste, and add additional kosher salt as necessary. Serve with a drizzle of olive oil and shaved Parmesan cheese.
Provenance
- recipe-clones/acouplecooks-data
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