Italian Veggie Lentil Soup

Italian veggie lentil soup 1

I had loads of different sorts of veggies from my CSA box, just begging to be used in something, and what I finally decided on was soup.  I didn't have a lot of time that night to make something fussy, and what I wanted was something good, something I could just quickly throw together and it would be satisfying.  I have a soup I make at my work, Italian Vegetable Lentil, and it is very similar to the one I ended up making.  I used plenty of fresh tomatoes as well as some sun dried tomatoes I had made the day before to make a flavorful base along with the herbs and alliums.  I added in some zucchini, carrots, and eggplant which were all locally grown, and fresh as they possibly could be.  Lastly, I added some French lentils for protein.  My go to dinner addition lately. This soup was so good!  Like late Summer in a bowl. Not for a 90 degree day, but maybe a day  in September when there is a slight chill in the air and you find yourself reaching for that sweater you had packed away for the Summer.

Italian veggie lentil soup

Italian Veggie Lentil Soup

Serves 4

1 small red onion, diced

2 medium carrots, sliced

2 tsp each dried basil and oregano

1/2 tsp red pepper flakes

2 cloves garlic, minced

1 Tbsp cider vinegar

4 cups veggie stock or filtered water

1 medium zucchini, diced

1 medium eggplant, diced

3 medium tomatoes, diced

1/4 cup sun dried tomatoes, chopped

1 cup French lentils

1/2 tsp sea salt, or to taste

Heat the olive oil in a large stockpot, and add the onions and carrots.  Sautee until softened, then add the herbs, red pepper flakes, garlic, vinegar and stock. Add the remaining veggies, lentils and sea salt and bring to a boil.  Lower to a simmer and cook for about 20 minutes or until the lentils are tender.  Serve warm!



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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

5 Comments
  1. September 4, 2015 at 14:20
    Reply

    Thank you for the recipe, it looks delicious and makes me hungry already :D

  2. September 4, 2015 at 19:45
    Reply

    Hi there! I LOVE the look of this recipe! Would it be ok to do it all in the crock-pot in one go? I wondered how the lentils would hold up or to add them toward the end? :)

    • September 4, 2015 at 23:09
      Reply

      You probably could, but I haven't tried it so I would think the lentils might get mushy if you add them at the beginning since they only cook for a short time. So towards the end would be smart.

  3. Fran
    September 6, 2015 at 04:09
    Reply

    I wish I had seen this prior to making my soup last night. All I did was use some frozen mejadra as the base and added veggies. Tasted lovely but this looks better :)

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