Lentil Soup

Lentil Soup
Recipe type: Soups & Stews
Cuisine: Italian
Serves: 6
Prep time:
Cook time:
Total time:
I learned to make this lentil soup in Italy. It is delicious and always hits the spot. This is perfect for a lenten meal without meat and also perfect with sausage or cubed pork chop. Don't forget to eat with fresh, crusty bread!
  • 1 lb lentils (500g)
  • 1 medium onion, chopped
  • 1-2 medium carrots, small dice
  • 1-2 celery stalks, small dice
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 leaved fresh sage, minced
  • 2 t fresh rosemary, minced (or 1 t dried)
  • salt & pepper to taste
  • olive oil for garnishing
  1. Soak lentils for 3 hours if you have time in advance, drain
  2. Cover lentils in pot with cold water by two inches
  3. Add onion, carrots, celery, garlic and bay leaf
  4. Cover, bring to a low boil and cook for 40 minutes
  5. Add water if needed
  6. Remove bay leaf and add sage and rosemary
  7. Simmer for another 10 minutes
  8. Add salt & pepper to taste
  9. Garnish with good extra-virgin olive oil in each bowl
  10. *If you don't soak in advance, your cooking time will be longer. The lentils should be tender but not mushy.



About Cristina


  1. This is a good one…I’m going to ask Sandi to prepare it for us for Friday! I just happen to LOVE lentils and I remember eating this in Rome. Keep ’em coming!

    Thanks, Kiki!

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