Soup / Vegetarian Italian main or starter
A comforting Italian lentil soup with soffritto, tomato, herbs, and a silky broth. Rustic, nourishing, and elegant enough to plate in a refined modern style.
Recipe video
Rinse the lentils under cold water and remove any small stones or damaged lentils.
Heat the olive oil in a heavy pot over medium heat. Add onion, carrot, and celery. Cook gently for 8–10 minutes until soft and sweet, not browned.
Stir in the garlic and cook for 30 seconds. Add tomato paste and cook 1 minute to deepen the flavor.
Add crushed tomatoes, lentils, bay leaf, rosemary, thyme, salt, pepper, and chili flakes if using.
Pour in the broth and bring to a gentle boil. Reduce to a low simmer.
Cook uncovered for 30–40 minutes, stirring occasionally, until the lentils are tender and the broth is rich.
Remove the bay leaf and herb stems. For a creamier texture, blend a small ladle of soup and stir it back in, or partially blend the pot for a silkier finish.
Taste and adjust with extra salt, pepper, and a little lemon zest for brightness.
Ladle into warm bowls. Finish with chopped parsley and a light drizzle of olive oil.
Serve hot with toasted rustic bread or small rosemary croutons.
