Italian Lentil Minestrone Soup

This Italian Lentil Minestrone Soup is the ultimate comfort food for chilly evenings. Packed with protein-rich dried lentils, earthy mushrooms, and crisp cabbage, it offers a robust and satisfying texture that warms you from the inside out. The flavor profile is bright and herbal, driven by a blend of oregano, basil, and garlic salt, balanced by the rich acidity of tomato paste. Its a versatile dish that works beautifully as a light lunch or a substantial dinner. Perfect for meal prep, this vegan-friendly soup actually tastes better the next day as the flavors meld together. Simple to make with pantry staples, its a wholesome, nourishing bowl that brings the warmth of an Italian kitchen to your table.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 277.3

Dietary: Gluten-free, Vegetarian

Description

This Italian Lentil Minestrone Soup is the ultimate comfort food for chilly evenings. Packed with protein-rich dried lentils, earthy mushrooms, and crisp cabbage, it offers a robust and satisfying texture that warms you from the inside out. The flavor profile is bright and herbal, driven by a blend of oregano, basil, and garlic salt, balanced by the rich acidity of tomato paste. Its a versatile dish that works beautifully as a light lunch or a substantial dinner. Perfect for meal prep, this vegan-friendly soup actually tastes better the next day as the flavors meld together. Simple to make with pantry staples, its a wholesome, nourishing bowl that brings the warmth of an Italian kitchen to your table.

Ingredients

2 cup Dried lentils
12 cup Divided cold water
1 can (6 oz) tomato paste
3 Minced Celery ribs
1 cup Coarsely chopped cabbage
1 cup Sliced mushrooms
1 Chopped Onion
1 teaspoon Italian herbs OR
1/2 teaspoon Dried oregano and
1/2 teaspoon Basil
1 teaspoon Garlic salt

Directions

1
Rinse the dried lentils thoroughly and soak them overnight in 6 cups of cold water.
2
Drain the lentils and discard the soaking water.
3
Place the drained lentils in a large pot and add the remaining 6 cups of cold water.
4
Heat the pot over medium-high heat until the water comes to a boil.
5
Stir in the tomato paste, minced celery, chopped cabbage, sliced mushrooms, chopped onion, Italian herbs, oregano, basil, and garlic salt.
6
Reduce heat to low, cover the pot, and simmer for 45 minutes until the lentils and vegetables are tender.
7
Serve hot, sprinkled with grated parmesan cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 277.3kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.6mg1%
Sodium 696.4mg30%
Total Carbohydrate 53.9g18%
Dietary Fiber 17.5g70%
Sugars 17.3g
Protein 19.0g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, lentil, minestrone, soup, vegan, comfort food, healthy, cabbage, mushrooms, celery, tomato paste, herbs, one pot, meal prep, winter, plant based, protein, fiber, rustic, homemade

Read it online: https://www.chefs-mate.com/recipe/italian-lentil-minestrone-soup/