This cozy Italian lentil soup is so flavorful it will have you wanting dessert right away! It’s healthy, simple, and full of bold flavors.
This Italian lentil soup came about by accident. Ever had those times when your spouse or partner is really passionate about something and you’re not so sure? Alex had a vision to create a recipe for an Italian lentil soup with artichokes, tomatoes and lentils. I doubted that everything would work together… and even He was surprised how good it turned out! This soup recipe combines earthy and spicy flavors in a way that will have you bite after bite.
What you should know about this lentil and kale soup
This Italian lentil soup takes just over 30 minutes to make and requires very little skill. Italian spices and flavorful fire-roasted tomatoes make it absolutely irresistible. My extended family loves it so much we make it every Christmas Eve! Here are some keys to flavor in this lentil soup recipe:
- Roasted tomatoes are a must. Roasted tomatoes are a staple in this lentil soup. The tomatoes add a subtly sweet flavor that you don’t get by using regular canned tomatoes. If you can’t find them, use the best quality tomatoes you can find.
- Season as needed during cooking. Depending on the brand of tomato and artichoke, you may need to add a different amount of salt to this Tuscan lentil soup. Be sure to taste and add enough salt for flavor to come through.
- Do not overcook the lentils. Red lentils take about 20 minutes to cook through. If you cook them too long, they’ll lose their shape and become incredibly soft. Your Italian lentil soup can get too thick if the lentils get too soft, so pay close attention to the end of the cooking time.
Everything you need to know about coral lenses!
Red lenses named for their beautiful orange-pink color, although they turn yellow when cooked. Of all types of lentils, the texture of red lentils breaks down the fastest. Because they cook faster than regular brown and green lentils, we like to add them to our soups and stews like this lentil stew.
If your store doesn’t stock red contact lenses, what can I substitute? This Italian lentil soup also works with green or brown lentils. Remember that using different types of lentils will affect the cooking time! You may need to cook brown and green lentils a little longer than the red variety. Red lentils break down very quickly, so be careful not to overcook them.
More red lentil recipes? Masoor Dal is cozy and nuanced, the creamy Mediterranean-style red lentil soup flavored with cumin and paprika. Or check out our best lentil recipes.
Cooking with Tuscan cabbage
Try to find Tuscan Kale for this recipe! Tuscan cabbage is a Italian variety with a dark green color and a mild taste. It can also be referred to as Lacinato kale, dinosaur kale, black kale, or kale (Black cabbage in Italian). The leaves are very dark green and flat compared to kale which has glossier, curly green leaves. If you can’t find Tuscan cabbage under either of these names, you can substitute kale or even other leafy greens like spinach or Swiss chard.
Why is it better to use it in this Italian lentil soup? Well, it’s totally appropriate to use Italian kale in an Italian soup! But taste is also important. The flavor of Tuscan kale is milder and sweeter than kale, which can taste bitter and pungent.
How to serve this Italian lentil soup
To serve this Italian lentil soup as a meal, we recommend a side salad or bread. Here are a few suggestions:
This Italian lentil soup recipe is…
Vegetarian, gluten-free, vegan, plant-based and dairy-free (no parmesan topping).
The description
This cozy Italian lentil soup is so flavorful it will have you wanting dessert right away! It’s healthy, simple, and full of bold flavors.
- 1 large yellow onion
- 3 Garlic cloves
- 1 15 ounces artichoke hearts, quartered
- ½ Bunch of Tuscan kale (also known as lacinato, dinosaur kale, or cavolo nero)
- 2 tablespoons olive oil
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 cup dried red lentils
- 2 cups the water
- 1 Bay leaf
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 2 28 ounce cans of whole fire roasted tomatoes
- Grated parmesan cheese (optional) for garnish
- Chop the onion. Chop the garlic. Drain the artichoke hearts and cut into bite-sized pieces. Wash the kale and cut finely into strips.
- In a large saucepan, heat the olive oil over medium-high heat and sauté the onion until translucent, 5 minutes. Add minced garlic, dried oregano, and dried basil. Saute another minute.
- Add red lentils, water, red pepper flakes, kosher salt and 1 bay leaf and bring to a boil.
- Once cooked, reduce heat and add kale, artichokes, and whole tomato liquid. Then cut the whole tomatoes into bite-sized pieces and add them to the pot.
- Simmer for 20 minutes until the lentils are soft. Be careful not to overcook the lentils or they will become too soft.
- Taste and add kosher salt if needed. Serve with some olive oil and parmesan shavings.
- Category: main course
- Method: Cook
- Kitchen: Italian
Keywords: Lentil Stew, Kale, Kale Stew, Kale Stew, Tomato Artichoke, Artichoke Stew, Healthy, Dinner, Vegetarian, Vegan, Stew
Looking for more vegetarian recipes?
Looking for vegetarian dinner recipes? Aside from this Tuscan Lentil Soup, here are some of our favorite easy vegetarian dinner recipes:
Last update: October 2020
