Lentil Minestrone Recipe

Name: Lentil Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus extra virgin to finish; 2 cups finely chopped onion; 2 tablespoons tomato paste; 1/4 cup chopped parsley; 4 garlic cloves, chopped; 3 carrots, diced; 1 cup diced celery or celery root; Salt and freshly milled pepper; 1 cup French green lentils, sorted and rinsed; Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs; 9 cups water or Basic Vegetable Stock; Mushroom soy sauce to taste; 1 bunch greensmustard, broccoli rabe, chard, or spinach; 2 cups cooked small pastashells, orecchiette, or other favorite shape; Thin shavings of Parmesan, preferably Parmigiano- Reggiano

Servings: persons

2 tablespoons olive oil, plus extra virgin to finish
2 cups finely chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
4 garlic cloves, chopped
3 carrots, diced
1 cup diced celery or celery root
Salt and freshly milled pepper
1 cup French green lentils, sorted and rinsed
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
9 cups water or Basic Vegetable Stock
Mushroom soy sauce to taste
1 bunch greensmustard, broccoli rabe, chard, or spinach
2 cups cooked small pastashells, orecchiette, or other favorite shape
Thin shavings of Parmesan, preferably Parmigiano- Reggiano

1
Heat the oil in a wide soup pot with the onion.
2
Saute over high heat, stirring frequently, until lightly browned, about 10 minutes.
3
Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.
4
Add the lentils, aromatics, and water and bring to a boil.
5
Lower the heat and simmer, partially covered, for 30 minutes.
6
Taste for salt and season with pepper.
7
If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon.
8
(The soup may seem bland at this point, but the flavors will come together when the soup is finished.)
9
Remove the aromatics.
10
Boil the greens in salted water until theyre tender and bright green, then chop them coarsely.
11
Just before serving, add the greens and the pasta to the soup and heat through.
12
Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan.

852

kcal

Calories

Fat

160

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 2 tablespoons olive oil, plus extra virgin to finish, 2 cups finely chopped onion, 2 tablespoons tomato paste, 1/4 cup chopped parsley, and more.

Yes, Lentil Minestrone 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!

Lentil Minestrone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions