Italian Lentil Soup (Complete Protein Vegetar)

This comforting Italian Lentil Soup is a perfect blend of earthy lentils, sweet corn, and savory tomatoes, creating a rich and satisfying meal. The addition of sliced mushrooms and aromatic onions adds depth, while Kalamata olives provide a briny kick. For a complete protein experience and extra heartiness, cheese tortellini are simmered directly in the broth until tender. This vegan-friendly base becomes vegetarian with the pasta addition, making it versatile for various dietary needs. Ideal for chilly evenings or meal prepping, this soup develops even more flavor as it sits. It&# 226;ÂÂs simple to prepare with pantry staples, offering a warm, home-style comfort that feels both nourishing and delicious.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 326.7

Dietary: Gluten-free, Vegetarian

Description

This comforting Italian Lentil Soup is a perfect blend of earthy lentils, sweet corn, and savory tomatoes, creating a rich and satisfying meal. The addition of sliced mushrooms and aromatic onions adds depth, while Kalamata olives provide a briny kick. For a complete protein experience and extra heartiness, cheese tortellini are simmered directly in the broth until tender. This vegan-friendly base becomes vegetarian with the pasta addition, making it versatile for various dietary needs. Ideal for chilly evenings or meal prepping, this soup develops even more flavor as it sits. It&# 226;ÂÂs simple to prepare with pantry staples, offering a warm, home-style comfort that feels both nourishing and delicious.

Ingredients

1 cup Lentils soaked 8 hours
1 cup Frozen corn
2 tablespoon Olive oil
16 ounce Cans tomato sauce
1 quart Water
1 small White onion
1 cup Sliced mushrooms
8 Kalamata (Greek) olives,

Directions

1
Cook cheese tortellini according to package instructions until al dente, then drain and set aside.
2
Heat olive oil in a skillet or wok over medium heat.
3
Add chopped onion, sliced mushrooms, and minced garlic to the skillet.
4
Stir-fry the vegetables until the onions are translucent and mushrooms are tender.
5
In a large saucepan, combine the soaked lentils, water, and tomato sauce.
6
Bring the mixture to a boil, then reduce heat to low.
7
Add the frozen corn, Kalamata olives, and the sautÃÂ©ed mushroom mixture to the saucepan.
8
Simmer uncovered for 1 hour, or until the lentils are tender and the soup has thickened, stirring occasionally.
9
Stir in the cooked tortellini and simmer for an additional 5 minutes to heat through.
10
Serve hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 326.7kcal

% Daily Value *
Total Fat 10.8g17%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 1926.2mg81%
Total Carbohydrate 49.3g17%
Dietary Fiber 13.2g53%
Sugars 19.2g
Protein 14.8g30%

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

Note

The olives should be halved and pitted. If using whole olives, slice them in half before adding.

Cheese tortellini adds a vegetarian twist. For a vegan version, omit the tortellini or use a vegan pasta alternative.

Ensure the garlic cloves are minced before adding them to the skillet with the onions and mushrooms.

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

If the soup becomes too thick upon reheating, add a splash of water or vegetable broth to reach your desired consistency.

Keywords: lentil soup, italian soup, vegetarian soup, complete protein, tortellini soup, lentils, corn, mushrooms, olives, tomato sauce, comfort food, meal prep, healthy soup, vegetarian dinner, winter soup, easy soup, pasta soup, mediterranean, plant based

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