![\"lentil](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-8-640x763.jpg\"\/)
![\"lentil](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-8-640x763.jpg\")
<\/p>\n![\"large](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-640x853.jpg\"\/)
![\"large](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-640x853.jpg\")
<\/p>\n![\"white](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-7-640x960.jpg\"\/)
![\"white](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-7-640x960.jpg\")
<\/p>\n![\"glass](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-6-640x854.jpg\"\/)
![\"glass](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-6-640x854.jpg\")
<\/p>\n![\"white](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-9-640x427.jpg\"\/)
![\"white](\"https:\/\/aggieskitchen.com\/wp-content\/uploads\/2011\/02\/Italian-Tomato-Lentil-Soup-Recipe-9-640x427.jpg\")
<\/p>\nIngredients<\/h3>\n\n\n- 2 tablespoons<\/span> extra virgin olive oil<\/li>\n
- 3<\/span> carrots, diced<\/li>\n
- 2<\/span>\u20133<\/span> celery stalks, diced<\/li>\n
- 1<\/span> large onion, diced<\/li>\n
- 3<\/span>\u20134<\/span> cloves garlic, minced<\/li>\n
- 1<\/span> red bell pepper, diced<\/li>\n
- 1<\/span>lb dried lentils<\/li>\n
- 2<\/span> 15 oz cans diced Italian tomatoes, with liquid<\/li>\n
- 4 cups<\/span> vegetable (or chicken) stock<\/li>\n
- 5 cups<\/span> water<\/li>\n
- 2 1\/2 teaspoons<\/span> Italian seasoning<\/li>\n
- 4<\/span> pinches kosher salt and fresh ground pepper, divided<\/li>\n
- 10 oz<\/span> bag fresh spinach<\/li>\n
- fresh grated Parmesan, for serving<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Instructions<\/h3>\n\n- In a large pot, heat olive oil and add diced carrots, celery, onion, pepper and minced garlic. Season with 2 pinches of salt and fresh ground pepper. Saute vegetables in oil for about 7-10 minutes until soft and fragrant. <\/span><\/li>\n
- Add lentils, diced tomatoes, vegetable or chicken stock and water to vegetable mixture. Add 2 more pinches of salt.<\/span><\/li>\n
- Bring soup to a slow boil over medium high heat for a few minutes, then back down to a simmer over low heat. Simmer, with lid half on, for about 35-40 minutes stirring occasionally, until soup starts to thicken.<\/li>\n
- Taste for salt and pepper as its cooking and add more water if it gets too thick. The lentils will absorb most of the liquid in the soup while cooking but you\u2019ll still want it to have liquid once done cooking.<\/li>\n
- In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.<\/li>\n
- Serve with freshly grated Parmesan cheese, and lots of it!<\/li>\n<\/ol>\n<\/div>\n
Notes<\/h3>\n
This recipe makes about 15 cups of soup and about 8-10 servings, based on serving size. I like to freeze my leftover soup in 4 cup glass Pyrex containers like these<\/a> (affiliate link). To defrost, set in refrigerator overnight and warm slowly in a pot over medium heat or in individual bowls in microwave. Add additional liquid if needed.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\u00a0<\/h2>\n
\u00a0<\/p>\n
\u00a0<\/p>\n
\nAre you following me on Instagram<\/a>, Twitter<\/a>, Facebook<\/a> and Pinterest<\/a>? If you\u2019d like to subscribe to Aggie\u2019s Kitchen and have each post delivered straight to your e-mail box, then please add your email here<\/a>. Happy cooking!<\/p>\nThere are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie\u2019s Kitchen!<\/em><\/p>\n<\/div>\n<\/div>\n
- \n
- 2 tablespoons<\/span> extra virgin olive oil<\/li>\n
- 3<\/span> carrots, diced<\/li>\n
- 2<\/span>\u20133<\/span> celery stalks, diced<\/li>\n
- 1<\/span> large onion, diced<\/li>\n
- 3<\/span>\u20134<\/span> cloves garlic, minced<\/li>\n
- 1<\/span> red bell pepper, diced<\/li>\n
- 1<\/span>lb dried lentils<\/li>\n
- 2<\/span> 15 oz cans diced Italian tomatoes, with liquid<\/li>\n
- 4 cups<\/span> vegetable (or chicken) stock<\/li>\n
- 5 cups<\/span> water<\/li>\n
- 2 1\/2 teaspoons<\/span> Italian seasoning<\/li>\n
- 4<\/span> pinches kosher salt and fresh ground pepper, divided<\/li>\n
- 10 oz<\/span> bag fresh spinach<\/li>\n
- fresh grated Parmesan, for serving<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\nInstructions<\/h3>\n
- \n
- In a large pot, heat olive oil and add diced carrots, celery, onion, pepper and minced garlic. Season with 2 pinches of salt and fresh ground pepper. Saute vegetables in oil for about 7-10 minutes until soft and fragrant. <\/span><\/li>\n
- Add lentils, diced tomatoes, vegetable or chicken stock and water to vegetable mixture. Add 2 more pinches of salt.<\/span><\/li>\n
- Bring soup to a slow boil over medium high heat for a few minutes, then back down to a simmer over low heat. Simmer, with lid half on, for about 35-40 minutes stirring occasionally, until soup starts to thicken.<\/li>\n
- Taste for salt and pepper as its cooking and add more water if it gets too thick. The lentils will absorb most of the liquid in the soup while cooking but you\u2019ll still want it to have liquid once done cooking.<\/li>\n
- In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.<\/li>\n
- Serve with freshly grated Parmesan cheese, and lots of it!<\/li>\n<\/ol>\n<\/div>\n
\nNotes<\/h3>\n
This recipe makes about 15 cups of soup and about 8-10 servings, based on serving size. I like to freeze my leftover soup in 4 cup glass Pyrex containers like these<\/a> (affiliate link). To defrost, set in refrigerator overnight and warm slowly in a pot over medium heat or in individual bowls in microwave. Add additional liquid if needed.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\u00a0<\/h2>\n
\u00a0<\/p>\n
\u00a0<\/p>\n
\nAre you following me on Instagram<\/a>, Twitter<\/a>, Facebook<\/a> and Pinterest<\/a>? If you\u2019d like to subscribe to Aggie\u2019s Kitchen and have each post delivered straight to your e-mail box, then please add your email here<\/a>. Happy cooking!<\/p>\n
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie\u2019s Kitchen!<\/em><\/p>\n<\/div>\n<\/div>\n
- Add lentils, diced tomatoes, vegetable or chicken stock and water to vegetable mixture. Add 2 more pinches of salt.<\/span><\/li>\n
- 3<\/span> carrots, diced<\/li>\n