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Italian Lentil Soup


An easy to make lentil soup that is good for you and delicious!


  • 1 cup dry green lentils
  • 1/4 cup olive oil
  • 1 medium onion diced
  • 3 Roma tomatoes, fresh or frozen, peeled and chopped
  • 2 large potatoes, peeled and chopped into large chunks
  • 5 cups (1 1/4 litres) chicken stock at boiling point or use a bouillon cube dissolved in boiling water
  • salt and pepper


  1. Rinse the lentils in cold water and remove any debris or stones you may find.
  2. Heat the olive oil in a large stock pot, add the onion and cook until softened and lightly colored.
  3. Add the tomatoes and potatoes.
  4. Cover and let cook altogether for about 20 minutes or until tomatoes have softened and broken down.
  5. At this point, add the drained lentils and stir to mix well.
  6. Add 1 cup of the chicken stock or dissolved bouillon cube liquid and stir.
  7. Add 2 more cups of the chicken stock to the pot and allow to absorb in (much like when making risotto.)
  8. Then add the remainder of the stock a little at a time, allowing the lentils to soak it in between each addition. This builds the flavor over the course of cooking.
  9. Once all of the water has been added, cover the pot, turn the stove to low and allow to cook for about 1 1/2 hours or until lentils are soft.
  10. Near the end when the potatoes are soft enough, crush them with a large fork or spoon and stir. This will thicken the soup up before serving.
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