Tuscan Lentil Soup is a hearty, rustic dish inspired by the flavors of the Italian countryside. It’s packed with earthy lentils, aromatic herbs, vegetables, and a touch of olive oil — creating a warm, comforting bowl that’s perfect for cool evenings. This soup is both nutritious and satisfying, offering plenty of protein and fiber in every spoonful.
Ingredients
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2 tbsp olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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2 carrots, peeled and diced
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2 celery stalks, diced
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1 tsp dried thyme
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1 tsp dried oregano
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1 bay leaf
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1 cup brown or green lentils, rinsed
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1 can (14 oz) diced tomatoes
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4 cups vegetable broth
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1 cup water
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Salt and black pepper to taste
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2 cups chopped kale or spinach
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Grated Parmesan cheese for serving (optional)
Cooking Time
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Prep time: 15 minutes
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Cook time: 40 minutes
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Total time: 55 minutes
Serving
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Serves 6
Instructions
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Sauté vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for about 5 minutes, until softened. -
Add seasonings and lentils:
Stir in thyme, oregano, bay leaf, and lentils. Mix well to coat the lentils with the oil and herbs. -
Add liquids:
Pour in the diced tomatoes, broth, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes until lentils are tender. -
Add greens:
Stir in kale or spinach and cook for another 5 minutes until wilted. Remove the bay leaf. -
Taste and serve:
Season with salt and pepper. Serve hot with a drizzle of olive oil and grated Parmesan if desired.
Tips
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Use green or brown lentils — they hold their shape best.
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Add a pinch of red pepper flakes for gentle heat.
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Serve with crusty bread or garlic toast for a complete meal.
Nutrition (per serving)
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Calories: 240
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Protein: 13g
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Fat: 7g
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Carbohydrates: 32g
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Fiber: 12g
This Tuscan Lentil Soup delivers classic Italian comfort with every bite — simple ingredients that come together beautifully for a nourishing, flavorful meal that warms both heart and table.
