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Italian lentil soup – vegetarian recipe
Pulses such as lentils are the stars of a healthy diet. This hearty, wonderfully warming winter soup made from lentils, porcini mushrooms and tomatoes proves that they are easy to prepare and taste absolutely delicious.
Warming winter cuisine: Italian lentil soup is hearty, filling, quick and packed with nutrients.
Schritt für Schritt durch´s Rezept
- Step 1Soak the porcini mushrooms in a cup of warm water for approx. 15 mins, then squeeze and finely chop. Keep the mushroom water.
- Step 2Clean and finely chop the onion and celery. Pluck the sage leaves and chop finely. Peel and finely chop the garlic too.
- Step 3Heat 2 tbsp olive oil in a pan. Sauté the onion, celery, sage and mushrooms in it. Add the garlic, but do not let it brown. Now deglaze with the vegetable stock.
- Step 4Add the lentils, tomatoes, mushroom water and bay leaf to the pan and cook over a medium heat for 30 minutes until the lentils are soft but not yet falling apart.
- Step 5Preheat the oven. Dice the bread and drizzle with the remaining olive oil. Then spread on a baking tray lined with baking paper and toast in the hot oven until golden brown.
- Step 6Grate the parmesan.
- Step 7Season the finished soup with salt if necessary. Finally, arrange on plates and serve sprinkled with the white bread croutons and grated Parmesan.
Do you like the recipe?
Italian lentil soup with meat
The recipe for this lentil soup is vegetarian. If you leave out the Parmesan, it is even vegan. But meat lovers won’t miss out either. The soup can be easily spiced up:
- with Cotecchino
- with salsiccia
- with pancetta
- with scampi
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