Lentil Soup



Lentil Soup is one of those soups that can be refreshing even in the summertime. Like most Italian soups this one is made with pasta. I prefer ditali, the small tubular shaped pasta for this dish. This rustic soup hearty and delicious.

In Italy, lentils are often used in first courses, salads and soups. In different regions of Italy they used in pastas, risotto, rice and various meat dishes. Lentils with sausage, lentils with lamb and lentils with oxtails are just a few dishes lentils are used in.

Lentils are small dried legumes which come in a variety of different colors, the most common being brown. Compared to other dried beans, lentils are quick to prepare. They are low in fat and high in protein and fiber. Be careful not to overcook them because they can get mushy.

This Lentil Soup recipe goes back to my Great Grandmother. It’s a traditional Italian recipe which should be enjoyed by all.


  • 1 pound of dried brown lentils
  • 1 large yellow onion, chopped
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • 3 cloves of garlic, chopped
  • 2Tbls of extra virgin olive oil
  • 1 slice of pancetta, chopped
  • 1 15oz can of diced tomatoes
  • 2 sprigs of fresh rosemary
  • 1 tsp of dried thyme
  • 2 bay leaves
  • 6 cups of beef or vegetable stock
  • 1 pound of spinach or escarole
  • 1/ tsp of salt
  • ½ tsp of fresh ground black pepper
  • 1 pound of ditali pasta


  • In a large pot sauté the pancetta in the olive oil until lightly brown.
  • Add the garlic, onions, carrots and celery for 2 minutes until tender.
  • Add the lentils, thyme, rosemary and bay leaves.
  • Drizzle with a little more olive oil and cook for 2 more minutes
  • Season with salt and pepper
  • Add the broth and tomatoes and bring to a boil
  • Reduce the heat and simmer for about an hour
  • Add the spinach or escarole for about 10 more minutes until leaves are wilted.
  • Bring 4 quarts of salted water to a boil and cook the pasta until al dente. About 8 minutes.
  • Remove the bay leaves and the rosemary from the soup before serving.
  • Add the pasta to a bowl and ladle the soup on top.

    Serves about 8 people

    Don't forget to click on the logo below and subscribe to my


    That's a discovery! That's Italian! That's
    Great Chicago Italian Recipes.com

    Leave Lentil Soup and Return to Italian Recipes
    Leave Lentil Soup and Return to Homemade Italian Soups


    Home | The Italian Grocer | Italian Heritage | Italian Chefs | New Contest | What‘s New | Restaurant Reviews | Your Reviews | Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes | Beef Recipes | Pork Recipes | Veal Recipes | Lamb Recipes | Seafood Recipes | Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes | Coffee and Espresso| Italian Dinner Music | Food Glossary | About the Cook | Sitemap | Share This Site | Contact | Privacy Policy | Disclaimer | Submit Your Recipes | Your Italian Recipes | Archived Menus

  • Print Friendly and PDF

    32 Great Italian Sauces


    Downloadable E-book

    Mia Cucina Pazzo


    <Downloadable E-book



    Downloadable E-book

    Italian Christmas Cookies


    Downloadable E-book