Italian Lentil Soup (Zuppa di Lenticchie)

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Bowls of Italian lentil soup with slices of garlic bread

If you’ve ever eaten at a classic Italian restaurant, you may have had the delicious lentil soup known as “zuppa di lenticchie.” It’s a simple, nourishing, and comforting soup that just so happens to be VERY quick & easy to make. The perfect soup for when you Just. Need. Soup! We get it. 

Just 9 ingredients and simple methods required for this vegan version, friends. Let’s make zuppa! 

Carrot, celery, onion, garlic, red pepper flakes, salt, pepper, olive oil, water, and lentils

What is Zuppa di Lenticchie?

Zuppa di lenticchie translates from Italian into English simply as lentil soup. And the simplicity of that translation couldn’t be a better description of this classic Italian soup. Though recipes and exact ingredients vary from family to family and by the season, what holds true is that this soup features simple ingredients.

Common ingredients in zuppa di lenticchie recipes include onion, carrots, celery, garlic, and, of course, lentils! Some include parmesan cheese, tomatoes, and a variety of Italian herbs and spices.

Our version is incredibly simple, made without dairy or tomatoes, and yet it’s still so satisfying and delicious! For a more traditional zuppa, check out this recipe from Italian chef Benedetta Rossi.

How to Make Italian Lentil Soup

Our inspired take on zuppa di lenticchie starts with the classic base of onion, carrot, celery, and garlic, chopped finely and sautéed in olive oil. Then it’s seasoned simply with salt, pepper, and red pepper flakes (for a little heat).

We’ve also tested replacing the celery with a little bit of fennel seeds, which adds a warming, slightly sweet, and mildly licorice-y taste.

Sautéed onion, celery, carrots, and garlic in a Dutch oven

Next come the dry lentils — either green or brown lentils. We don’t recommend red lentils here because the firmness of green/brown lentils adds a textural dimension that works better with the simple seasonings.

Pouring water over lentils and sautéd veggies in a Dutch oven

The only other ingredient is your liquid. We like to use water to keep it super simple and affordable, but vegetable broth and bone broth are also great options.

Ladle in a Dutch oven with a batch of our Italian lentil soup recipe

Simmer everything until the lentils are tender and the flavors have developed, and it’s time for zuppa!

Holding a spoon in a bowl of lentil soup and a piece of garlic bread in the other hand

We think this soup may just become your new go-to! It’s:

Brothy
Comforting
Nourishing
Fiber-packed
Quick & easy
Made with pantry staples
& SO delicious!

It’s a great side paired with almost anything, including Italian-inspired mainsItalian Herb Tofu Wraps and Pesto Baked Chicken Thighs are a couple of our top picks! Or it can be the main event, paired with sides like our Fluffy Vegan Spelt Rolls, Artisan Gluten-Free Dinner Rolls, or Best Vegan Garlic Bread.

More Lentil Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up photo of a spoonful of Italian lentil soup (zuppa di lenticchie)

Italian Lentil Soup (Zuppa di Lenticchie)

Quick & easy Italian lentil soup (zuppa di lenticchie) made with just 9 ingredients — mostly pantry staples! Simple, nourishing, vegan, and SO comforting!
Author Minimalist Baker
Print
Bowls of Italian lentil soup with slices of garlic bread
4.38 from 8 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 (side servings)
Course Entrée, Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 3 Tbsp olive oil
  • 1 small yellow onion, finely diced (1 small onion yields ~1 ½ cups or 180 g)
  • 1 medium carrot, finely diced (1 carrot yields ~1/2 cup or 90 g)
  • 2 large stalks celery, finely diced (2 stalks yield ~1/2 cup or 70 g // or sub 1/4 tsp fennel seeds)
  • 4 medium cloves garlic, pressed or finely minced
  • 1/2-3/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 1 cup dry lentils (green or brown, not red)
  • 4-5 cups water (or sub veggie or bone broth and omit/reduce salt)

FOR SERVING optional

Instructions

  • Heat oil in a large pot or Dutch oven over medium-low heat. Once warm, add the onions and toss to coat them in the oil. Cook for 3-5 minutes, stirring occasionally, until translucent. Add the carrots, celery, garlic, salt, black pepper, and red pepper flakes. Cook, stirring occasionally, for about 10 minutes total, until most of the oil is absorbed and things are just beginning to brown and caramelize.
  • Add the dry lentils and toss well to coat them in oil and combine with the veggies, then add the water (starting with the lesser amount) and mix well. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes, until the lentils are tender and the soup is thicker. Stir occasionally to ensure even cooking of the lentils, and add more water as needed to keep the lentils covered (and achieve a more brothy soup, if desired!).
  • Serve warm garnished with a drizzle of olive oil, freshly chopped parsley, and/or vegan parmesan cheese (all optional)! Delicious served with rolls or garlic bread. Leftovers keep well in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).

Notes

*This recipe also works well in the Instant Pot. After sautéing and adding the remaining ingredients, seal the lid and pressure cook on high for 5-6 minutes (for brown lentils) or 7-8 minutes (for green lentils). Let pressure release naturally.
*Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 289 Carbohydrates: 37.5 g Protein: 12.7 g Fat: 10.8 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 7.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 327 mg Potassium: 512 mg Fiber: 6.8 g Sugar: 4.2 g Vitamin A: 649 IU Vitamin C: 7.4 mg Calcium: 43 mg Iron: 3.4 mg

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  1. Donna says

    Followed directions exactly and was not impressed with the outcome. First it needed to simmer for double the time (and I’m at sea level). Second, it was so bland. I had to add cumin but also researched other lentil soup recipes after cooking this one. It seems additional spices that are common are curry and thyme. Some also add canned tomatoes and greens. This recipe definitely needs some spicing up! And I normally love all recipes on here.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you didn’t love this one, Donna! This recipe does have more simple flavors and ingredients than our other lentil soup recipes, but we wonder if perhaps your soup needed more salt?

  2. Nina says

    Easy, nutritious and delicious! I made a slightly larger batch. Added diced small crimini mushrooms with the onions and shredded a large zucchini with the rest of the veg. Used bone broth and a lot of lemon and parmesan at the end. Really nice flavor and filling – adding the extra olive oil really enhanced the flavor. Thanks MB – another winner! I will definitely make this again- it’s much more exciting than other lentil soup recipes I’ve tried.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Terri! Thank you for letting us know :) Yes, green lentils work great in this recipe! Enjoy!

  3. Victoria says

    This was a very easy recipe. I added some Italian seasoning, the full 5 cups of water, and simmered for 30 minutes instead of 20. Next time I will use broth instead of water.

  4. Andrea says

    10 out of 10!!! This recipe was outstanding easy to make and DELICIOUS. Followed the recipe no changes and as usual the best from The Minimalist Baker!
    This was perfect timing as I have gotten very tired of my lentil soup recipe. THANK YOU!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad it found it’s way to you at the right time :) Thank you for your kinds words and wonderful review, Andrea! xo

  5. Abby says

    I was initially skeptical that such a simple cast of ingredients could create a soup that was flavorful and was worried that it might be bland. However, every recipe I’ve ever tried, and I’ve tried a lot, from this site has always been spot on with flavor. So I trusted that it would be flavorful and once again you did not disappoint! I made this tonight for a potluck for 15 people and everybody loved it! I made sure to chop the veggies, nice and small and this really made a difference in both the flavor and the texture of the soup. Thank you for once again another wonderful recipe! I will be making this again soon!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for trusting us and giving the recipe a try, Abby :) We’re so glad the soup was a hit! We appreciate the wonderful review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! That was our goal :) We’re so glad you enjoyed the recipe. Thank you for the lovely review, Tracy! xo

  6. Ellie says

    This was really good
    The recipe doesn’t make a lot though so if you have a big family you’ll want to double it.
    Made enough for a small bowl for me and a bowl for my husband and then a bowl for his lunch.
    I made whole wheat biscuits on the side too.