Italian Lentil Soup Recipe

Name: Italian Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dried brown lentils, picked over and rinsed; 7 cups water or 7 cups vegetable broth; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 medium yellow onion, finely chopped; 2 celery ribs, finely chopped; 2 medium carrots, finely chopped; 2 teaspoons minced garlic; 2 tablespoons dry red wine; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons light molasses or 1 1/2 tablespoons brown sugar; salt; fresh ground black pepper; For serving; chopped green onion; red wine vinegar

Servings: persons

3 cups dried brown lentils, picked over and rinsed
7 cups water or 7 cups vegetable broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 celery ribs, finely chopped
2 medium carrots, finely chopped
2 teaspoons minced garlic
2 tablespoons dry red wine
2 tablespoons fresh lemon juice
1 1/2 tablespoons light molasses or 1 1/2 tablespoons brown sugar
salt
fresh ground black pepper
For serving
chopped green onion
red wine vinegar

1
Add the lentils and water to a slow cooker; cover and cook on LOW for 3-4 hours.
2
In a skillet over medium heat, let the oil and butter heat together until the butter melts.
3
Add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
4
Add in the garlic; cook, stirring, for 2 minutes.
5
Stir into the partially cooked lentils; cover and continue to cook on LOW for another 3-4 hours.
6
Stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
7
Add water or broth to thin the soup if it is too thick.
8
Cover and continue to cook on LOW for another 30 minutes.
9
Ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups dried brown lentils, picked over and rinsed, 7 cups water or 7 cups vegetable broth, 2 tablespoons olive oil, 2 tablespoons unsalted butter, and more.

Yes, Italian Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions