Minestra di Lenticchie

Minestra means a brothy Italian soup, and this lentil version is a humble staple from home kitchens across the peninsula. Brown lentils simmer with a classic soffritto, crushed tomatoes, and fragrant thyme until tender and deeply savory.

Serves 4

Estimate for one serving

• 320 cal
• 17.5g protein
• 48g carbs
• 8g fat
• 18g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups brown lentils
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 1 cup crushed tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. 1Sort and rinse the lentils under cold water, removing any debris or stones. Set aside.
2. 2Finely dice the onion, carrots, and celery. Mince the garlic cloves.
3. 3In a large Dutch oven or soup pot, heat the olive oil over medium heat.
4. 4Add the diced onion, carrots, and celery. Sauté for 6-7 minutes until the vegetables soften and the onion turns translucent.
5. 5Add the minced garlic and cook for 1 minute until fragrant.
6. 6Stir in the crushed tomatoes and cook for 2 minutes to meld the flavors.
7. 7Add the rinsed lentils, vegetable broth, bay leaves, thyme sprigs, salt, and black pepper. Stir well to combine.
8. 8Bring the soup to a boil over high heat, then reduce to a gentle simmer.
9. 9Cover partially with a lid and simmer for 35-40 minutes, stirring occasionally, until the lentils are tender but not mushy.
10. 10Remove and discard the bay leaves and thyme sprigs.
11. 11Taste and adjust seasoning with more salt and pepper if needed.
12. 12Stir in the chopped fresh parsley just before serving for brightness.