Lentils all'Italiana

A little lentil goes a long, long way. This lentil soup is a great choice for a light lunch, a scintillating side or a healthy snack.

Lentils all'Italiana


For 6 Person(s)


  • 3/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 2 cups vegetable broth
  • 3/4 cup dried lentils, washed
  • 1 16 oz. can diced tomatoes with juice
  • tsp. crushed red pepper flakes
  • 1 tbsp. chopped fresh basil, or 1 tsp. dried basil
  • 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
  • 1/4 tsp. freshly ground pepper
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  • Analysis per Serving
  • 293
  • Fat
  • 5 g
  • Carbohydrate
  • 45 g
  • Fat
  • Fiber
  • Fat
  • A
  • C
  • Percentage Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calories needs.


    1. In a heavy saucepan, sauté the onion and garlic in the olive oil for 5 minutes, until the onion is tender. Add the broth and lentils. Cover and simmer for 30 minutes. Add the tomatoes with their liquid, 1/2-cup water, and the remaining ingredients; simmer over low heat, uncovered, for about 45 minutes, stirring occasionally. Add water if the mixture becomes too dry.

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