Italian Lentil Soup Recipe

A simple, healthy, Italian lentil soup with smoky notes from roasted red peppers and smoked paprika.

Course Soup

Cuisine Italian

Keyword Italian Lentil Soup

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 316kcal

In a large cast iron pot heat up 2 tbsp of water (or olive oil) and cook the onion with a pinch of sea salt until translucent, about 5 minutes. Add the carrot and cook an additional 5 minutes. Stir in the garlic.
Add the tomato paste, paprika, cumin, bay leaf and thyme. Add the lentils and pour in the water. Add the diced potatoes and bring to a gentle simmer.
Meanwhile add the chopped roasted peppers and the red wine vinegar. (or you can puree until smooth in a food processor then add it to the soup).
Stir to combine, cover with a lid and allow the soup to simmer gently for about 20 minutes, until the lentils and potatoes are cooked through and the broth has reduced to a thick soup consistency. (If using green lentils they will need about 45 minutes to soften).
Add the frozen green peas, simmer a few more minutes until heated through. Adjust seasoning to your taste with sea salt and serve hot garnished with fresh herbs, vegan sausage and a few toasted pumpkin seeds.

Add Ins Ideas

Vegan Italian sausage or chorizo - diced up and pan seared then spoon on top of the soup when serving.
Dark Leafy Greens - baby spinach, Tuscan kale, chard, escarole added in at the last minute of cooking to wilt from the steam. A great way to eat your salad too and the perfect way to bump up the nutritional value of this already good for you soup. As a huge fan of green peas I highly recommend adding a handful in here as well if you happen to have some in the freezer.