This Italian Lentil and Vegetable Soup tastes similar to a minestrone soup, but with the addition of hearty and protein rich lentils. It’s a thick, flavorful, healthy, vegetarian soup that’s completely satisfying!
Happy 2019 friends! I hope you all had a relaxing holiday and are ready to start the new year off on the right foot. Did you make any New Year’s resolutions? It’s not really my thing because I never seem to stick to them. I just try to be better than I was the year before.
To ease you (and myself) back into the land of real food and help you forget about all the Christmas cookies, cocktails and indulgences you may have helped yourself to over the last few weeks, I made this hearty Italian Lentil and Vegetable Soup. Soup is always welcomed in January because here in Denver it’s generally the coldest month of the year.
This Italian Lentil and Vegetable Soup has tons of flavor and even though there’s no meat, you’ll still get protein from the lentils. This is a vegetarian soup, but can easily be made vegan simply by omitting the parmesan cheese rind and cheese. Yes, that’s right the cheese rind.
If you’ve never stuck a parmesan cheese rind into a pot of soup, you’re missing out. It adds so much cheesy, nutty flavor to the soup. To store the rind just wrap it tightly in plastic wrap, put it in a freezer bag and keep it in the freezer until you need it. If you’re using Parmigiano Reggiano (which you should be) it’s a great way to get every penny out of it, because as you probably know it can be pricey.
This soup is made on the stovetop and takes about 45 minutes to cook. All of the garlic, onion and Italian seasoning will make your house smell like an Italian restaurant, which is never a bad thing. Along with the lentils there are plenty of vegetables in it as well, because I know there was probably been a shortage of them being eaten in the past month.
Carrots, canned tomatoes, kale and zucchini round out the heartiness and fiber in this soup. It’s a great soup to make for meal prepping if you’re giving that a try this year, as the lentils hold up well and the flavor just get’s better as the days go on. Serve this soup with slices of toasted baguette for a healthy and cozy dinner to kick off the new year!
More Vegetarian Soup Recipes
Nutrition Information: Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 188 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 4mg Sodium: 525mg Carbohydrates: 27g Fiber: 8g Sugar: 9g Protein: 9g