In this Italian Lentil Soup, lentils are cooked in a garlic, sage and tomato broth and topped with freshly grated parmesan cheese and parsley. It is super hearty, filling, and leaves you feeling good about what you just ate.
It's important to not skip the fresh sage leaves. The sage gives the soup so much flavor. However, you can skip the parsley. Washing, separating and mincing the parsley is definitely work. If you have the time and patience great, if not, skip it. Be sure to soak and rinse the lentils very thoroughly before cooking, which will make it easier on the digestive system.
Feel free to add in some sliced chicken breast too. This makes it even more filling.
Italian Lentil Soup
- 1 cup green lentils
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1 28 oz can diced tomatoes
- 6 cups water
- 10 large sage leaves, minced
- 1 bay leaf
- ¼ tsp red pepper flakes, or to taste
- parmesan cheese, freshly grated for serving
- ½ bunch parsley, chopped for serving, optional
- salt and pepper to taste
- Soak the lentils in water in a sieve while preparing the garlic, sage, parmesan, and parsley. Then rinse the lentils thoroughly.
- In a large pot or Dutch oven add two tbsp of olive oil at medium heat. Add the garlic and cook for 1-2 minutes. Do not allow to brown. Add the can of diced tomatoes. With the back of a slotted spoon, mash the diced tomatoes against the side of the pot to release their juices.
- Add 6 cups of water, green lentils, sage, bay leaf, red pepper flakes and salt and pepper taste. Stir to combine. Bring to a boil and reduce to a simmer.
- Simmer for 20-25 minutes and allow the flavors to meld together. Remove and discard the bay leaf. Serve warm with the parmesan cheese and parsley.