Tuscan Lentil Soup Recipe
Italian Lentil Soup Recipe – This is most amazing Tuscan Lentil Soup we’ve ever made, with rich rustic flavor! This fabulous vegetarian lentil soup can be made on the stovetop, as Instant Pot Lentil Soup, or as Crock Pot Lentil Soup!
Why We Love This Tuscan Lentil Soup Recipe
When you hear the word Tuscan in a recipe title, what do you think of… Tomatoes? Parmesan cheese? Maybe even kale? How about Tuscan Lentil Soup!
I bet lentils did not immediately come to mind… However, believe it or not, lentils are a traditional ingredient in Italian countryside cooking.
Today we are pairing them with other wholesome Tuscan ingredients like rosemary, basil, garlic, and a host of garden produce. (That does, of course, include tomatoes and kale. *wink*) The texture is hearty and filling, speckled with carrots, celery, and potatoes. Lentils are a fabulous fiber-filled ingredient to keep your belly feeling full and satisfied!
These plant-based foods stew together into the most luxurious, yet rustic, vegetarian and vegan stew you’ve ever tasted. Who needs meat when you can make veggies taste this good!
Ingredients You Need
- Olive oil – or other neutral-flavored high heat oil, like avocado or canola oil
- Onion – peeled and chopped
- Celery – chopped
- Garlic – the more the merrier
- Carrots – chopped, peeled or not
- Russet potato – chopped into 1/2 to 3/4-inch cubes
- Fresh rosemary leaves – or dried rosemary
- Lentils – green (brown) variety hold their shape better
- Crushed tomatoes – regular or low sodium
- Vegetable broth – to keep this a vegetarian soup
- Kale – you can go with Tuscan kale or any variety that looks fresh
- Basil leaves – fresh for the best taste
- Shaved parmesan – to garnish, optional
Can I Turn This Recipe Into Red Lentil Soup?
Yes, if you are a big red lentil fan, you can swap the green lentils for dried red lentils, then reduce the stovetop cook time to 20 minutes.
Reduce the Instant Pot cook time to 12 minutes.
And reduce both the high and low slow cooker times by 1 hour.
The biggest difference is the lentil texture. Green lentils tend to hold their shape better, while red lentils turn very soft and silky.
How To Make the Best Italian Lentil Soup Recipe
Chop all the produce. Rinse and drain the dried lentils. Saute the oil, onion, celery, and garlic in a large pot over medium heat.
Next add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Bring to a boil.
Reduce the heat and stir, then cover.
Simmer until the lentils are soft. Then stir in the kale and basil right before serving.
Get the Full (Printable!) Tuscan Lentil Soup Recipe Below. Enjoy!
Instant Pot Lentil Soup?
Normally, I make this vegetarian Lentil Soup recipe on the stovetop. However, it’s just as easy to make in your Instant Pot Electric Pressure Cooker!
To make Instant Pot Lentil Soup, just be sure you have at least a 6 quart pressure cooker, so the whole recipe fits in the pot.
- Set the Instant Pot on Sauté. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
- Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Lock the lid into place and set on Pressure Cook High for 15 minutes. Perform a Quick Release, then allow the steam pressure to release naturally.
- Once the steam button has dropped, open the pot and stir in the kale and basil.
What About Crock Pot Lentil Soup?
Oh, we didn’t forget our good ol’ beloved crockpot. You can adjust this soup for the slow cooker as well.
To make vegan Slow Cooker Lentil Soup, be sure to sauté the veggies on the stovetop first. Then dump in remaining ingredients into the crockpot, except the kale and basil.
Slow cook for 5-6 hours on high or 8-9 hours on low. Then stir in the fresh greens!
Serving Suggestions
This warm and cozy Tuscan soup recipe is a dream for dipping in a piece (or two!) of crusty bread. We absolutely love our Olive Garden inspired homemade breadsticks and classic garlic bread recipes!
A crisp green salad is the perfect way to round out an Italian-style meal! Try our caprese panzanella or traditional caesar salad recipes for an easy side dish with plenty of freshness.
Frequently Asked Questions
If your cooking for family or friends with food sensitivities, be assured this Vegan Lentil Soup is also gluten-free, dairy-free, and nut-free.
You do not have to rinse lentils in order for them to cook properly. But rinsing them first does help remove any little bits of debris that might be mixed in with the bag.
Leftovers from this Italian lentil soup recipe will keep well for up to 4-5 days. Cool the soup completely before transferring to an airtight container and storing in the fridge.
Yes, this soup freezes very well! Let it cool and transfer to an airtight container. For extra protection from freezer burn I suggest wrapping the container in a layer of aluminum foil. Freeze for up to 3 months, then defrost in the fridge overnight before reheating.
Looking for More Perfectly Simple Soup Recipes? Be Sure to Also Try:
- Spicy Southwest Pumpkin Soup
- Vegetarian Navy Bean Soup
- Japanese Clear Soup
- Vegan Creamy Golden Soup
- Buffalo Cauliflower Soup
- Tomato Potato White Bean Soup
- Healthy Tomato Bisque
Get the Full (Printable!) Tuscan Lentil Soup Recipe Below. Enjoy!
Tuscan Lentil Soup Recipe
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 3 stalks celery, chopped
- 5-6 cloves garlic, peeled and minced
- 3 whole carrots, chopped
- 1 large russet potato, chopped (1/2-3/4 inch cubes)
- 1 tablespoon fresh rosemary leaves (1 teaspoon dried)
- 1 pound lentils (green)
- 28 ounces crushed tomatoes
- 8 cups vegetable broth
- 1 cup roughly chopped kale, packed (any variety)
- 1/4 cup basil leaves
- 1/4 cup shaved parmesan cheese (omit for vegan)
- salt and pepper
Instructions
- Chop all the produce. Rinse and drain the dried lentils.
- ON THE STOVETOP: Set a large 6-8 quart pot over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
- Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Bring to a boil.
- Stir, reduce the heat, and cover. Simmer for 30 minutes, stirring once or twice. (Don't forget to recover the pot.) Once the lentils are soft, stir in the kale and basil. Taste, then salt and pepper as needed. Serve with a sprinkling of parmesan cheese!
- INSTANT POT LENTIL SOUP: (To use your IP you must have at least the 6 quart size.) Set the Instant Pot on Sauté. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
- Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Lock the lid into place and set on Pressure Cook High for 15 minutes. Perform a Quick Release, then let the steam pressure to release naturally. This usually takes about 10 minutes.
- Once the steam button has dropped, open the pot and stir in the kale and basil. Taste, season as needed, and serve with a sprinkle of parmesan cheese.
- CROCK POT LENTIL SOUP: Set a large skillet over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
- Pour the sauteed vegetables into a large 6-8 quart slow cooker. Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper.
- Cover and slow cook for 5-6 hours on high, or 8-9 hours on low. Once the lentils are soft, stir in the kale and basil. Taste, then season as needed. Serve with a sprinkling of parmesan cheese.
I made the instant pot version of this soup and it came out delicious! I had to sub frozen string beans for the kale and stewed tomatoes for the crushed tomatoes. I chose to add a dash of turmeric and pepper once done topped it off with parmesan cheese, fresh black pepper, and Tuscan herb infused olive oil.