Italian Lentil Soup

This Italian Lentil Soup is a comforting bowl of warmth perfect for chilly evenings. It combines earthy lentils with sweet frozen corn and briny Kalamata olives for a delightful balance of textures and flavors. The rich tomato sauce base provides a savory depth, while the onions add aromatic sweetness. Simple to prepare yet deeply satisfying, this dish is ideal for meal prep or a quick weeknight dinner. It&# 226;ÂÂs a wholesome, vegan-friendly meal that tastes like it has been simmering all day, bringing rustic home-style charm to your table.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 247.2

Dietary: Gluten-free, Vegetarian

Description

This Italian Lentil Soup is a comforting bowl of warmth perfect for chilly evenings. It combines earthy lentils with sweet frozen corn and briny Kalamata olives for a delightful balance of textures and flavors. The rich tomato sauce base provides a savory depth, while the onions add aromatic sweetness. Simple to prepare yet deeply satisfying, this dish is ideal for meal prep or a quick weeknight dinner. It&# 226;ÂÂs a wholesome, vegan-friendly meal that tastes like it has been simmering all day, bringing rustic home-style charm to your table.

Ingredients

1 cup Lentils soaked 8 hours
1 cup Frozen corn
16 ounce Cans tomato sauce
1 small White onion
8 Kalamata (Greek) olives,
2 tbsp Olive oil
1 quart Water
1 cup Sliced mushrooms
6 oz Cheese tortellini
2 cloves Garlic

Directions

1
Cook the tortellini according to package instructions, then drain and set aside.
2
Heat olive oil in a large skillet or wok over medium heat.
3
Add chopped onion, sliced mushrooms, and minced garlic to the skillet.
4
Stir-fry the vegetable mixture until the mushrooms and onions are tender.
5
In a large saucepan, combine the soaked lentils, water, and tomato sauce.
6
Bring the soup mixture to a boil.
7
Add the frozen corn, halved olives, and the sautÃÂ©ed mushroom mixture to the pot.
8
Reduce heat and simmer 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.
10
Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 247.2kcal

% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 1923.2mg81%
Total Carbohydrate 47.3g16%
Dietary Fiber 12.6g51%
Sugars 18.1g
Protein 12.9g26%

* 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 lentils are listed as soaked, but if using dry lentils, you can rinse them and cook directly; they may take slightly longer to soften.

For a vegan option, ensure the tortellini used does not contain egg or dairy, or substitute with a plant-based pasta.

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 days.

Feel free to adjust the amount of water based on your preferred soup consistency. Add more for a brothier soup or less for a thicker stew.

Keywords: lentil soup, italian soup, vegan recipe, comfort food, healthy dinner, meal prep, tomato soup, corn soup, olive recipes, winter soup

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