Italian Lentil Soup – Recipe! Image 1
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Italian Lentil Soup – Recipe!

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Everyday is a good day for soup, which means comforting flavors in one steaming bowl. Soup has always been an easy way to prepare a delicious meal with a combination of vegetables, broth, beans and sometimes meat.  And cooking with lentils is a delicious way to go because they are loaded with protein and cook quickly.

Lentils are a legume and come in a different colors, shapes and varietals.  In this recipe for Italian Lentil Soup, I prefer to use small brown or green lentils, which cook up in a short amount of time without losing their density.  The other combination of flavors in the soup, come from the fresh fennel, onions and sometimes chicken sausage.

I truly love this recipe and it is always a good idea to double it and freeze a little for later.  Italian Lentil Soup is a meal in itself and really hits the spot on a cooler evening with a slice of rustic bread, good butter and a glass of Syrah.


1 1/3 cups small brown or green lentils

1 white onion

1 fennel bulb

1 cup diced butternut squash

3 cooked spicy chicken sausages, optional if going meatless

2 cloves garlic, minced

2 teaspoons dried Italian seasoning

1 bay leaf

1 quart chicken or vegetable broth

olive oil



(Serves 4)

To Prepare:

1.  In a mesh strainer, rinse the lentils and drain.  Set aside.


2.  Dice the onions and butternut squash and slice the fennel and sausages.  Reserve some fennel fronds for later.


3.  In a small stockpot, add 3 tablespoons olive oil and place over medium heat.  Add the onions and fennel and saute for 3 minutes.


4.  Then, add the squash, sausage, minced garlic, Italian seasoning, bay leaf, 2 teaspoons salt and 1/2 teaspoon black pepper.  Toss in the rinsed lentils.



5.  Pour in the chicken broth and stir to combine.  Lower the heat to low and place the lid a jar on top of the pot.



6.  Cook the soup for 30-40 minutes, just until the squash and lentils are fork tender, but not mushy.


7.  Ladle the soup into bowls and add a small piece of fennel frond on top.  Enjoy!


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