The BEST Italian Lentil Soup! Vegan, gluten free & packed with flavor

Ingredients

• 1 large Onion (diced)
• 2 medium Carrot (diced)
• 2 stalks Celery (diced)
• 2 tablespoons Olive Oil (for sautéing)
• to taste Salt (seasoning)
• to taste Black Pepper (freshly ground)
• 1 cup Lentils (rinsed)
• 2 Bay Leaves (whole)
• enough to cover Water (approximately 4 cups)
• 1 cup Crushed Tomatoes (canned)
• drizzle Extra Virgin Olive Oil (for garnish)

Instructions

1. Dice the vegetables

   Dice the onion, carrot, and celery into uniform bite‑size pieces.

   Time: PT5M

2. Sauté vegetables

   Heat 2 Tbsp olive oil in a pot over medium heat. Add the diced onion, carrot, and celery. Season with a pinch of salt and pepper and sauté until the vegetables are soft and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add lentils and bay leaves

   Stir in 1 cup rinsed lentils and the 2 bay leaves. Pour in enough water to cover the mixture (about 4 cups).

   Time: PT2M

4. Bring to boil then simmer

   Increase the heat to bring the soup to a rolling boil, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: medium‑low simmer

5. Add tomatoes and cook

   Stir in 1 cup crushed tomatoes, cover the pot, and let the soup simmer for about 45 minutes, stirring occasionally, until the lentils are tender.

   Time: PT45M

   Temperature: gentle simmer

6. Finish and serve

   Remove the bay leaves, taste and adjust salt and pepper if needed. Ladle the soup into bowls and drizzle each serving with a little extra‑virgin olive oil.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

10 g

Carbohydrates

30 g

Fat

5 g

Fiber

8 g