Italian · Mediterranean
Italian Lentil Soup
A cozy vegan lentil soup with tomato, garlic, rosemary, carrot, celery, onion, and olive oil.
Prep12 min
Cook38 min
Total50 min
Serves6
The good part
This Italian lentil soup is a fully vegan pantry soup with tomato, rosemary, garlic, and olive oil.
Vegan swap
Skip parmesan or use vegan parmesan. Vegetable broth keeps the base fully vegan.
Serving ideas
Serve with greens, gluten-free pasta, rice, or crusty bread if gluten is not a concern.
Gather
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon rosemary
- 1 cup brown or green lentils
- 1 can diced tomatoes
- 5 cups vegetable broth
- Vegan parmesan, optional
- Salt and black pepper
Make
Method
- 01Soften onion, carrot, celery, and garlic in olive oil.
- 02Add rosemary, lentils, tomatoes, broth, salt, and pepper.
- 03Simmer until lentils are tender and the soup is savory.
- 04Mash a few lentils against the pot to thicken the broth.
- 05Serve as is, or finish with vegan parmesan.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.