Rustic Italian Herb Lentil Soup Recipe

Name: Rustic Italian Herb Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: - Basil Leaves; 50 g Parsley Leaves; 250 G Akkha Masoor; 500 g Tomato - Hybrid; 2 pcs Zucchini; 1 pc (approx. 500 g to 800 g) Cabbage; 500 g Capsicum Green; - Olive Oil; 20 g Oregano; - Thyme Leaves; 60G Primi Piatti Red Chilli Flakes; 100 g Garlic; 500 g Onion; 250 g Carrot; 20 g Turmeric Powder; 100 g Salt

Italian cuisine · 450 calories

About this recipe

Rustic Italian Herb Lentil Soup is a hearty, comforting, and nutritious meal perfect for those seeking a garden-fresh and budget-friendly dish. This vegan and -free soup is made with protein-packed lentils, vibrant vegetables, and a medley of Italian herbs, delivering a burst of flavors in every spoonful. The recipe is simple yet satisfying, making it an ideal solution for a cozy meal on a busy day. Enjoy the warmth and wholesomeness of this soup, which is both easy on the wallet and kind to the environment. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

- Basil Leaves
50 g Parsley Leaves
250 G Akkha Masoor
500 g Tomato - Hybrid
2 pcs Zucchini
1 pc (approx. 500 g to 800 g) Cabbage
500 g Capsicum Green
- Olive Oil
20 g Oregano
- Thyme Leaves
60G Primi Piatti Red Chilli Flakes
100 g Garlic
500 g Onion
250 g Carrot
20 g Turmeric Powder
100 g Salt

Instructions

1. Rinse the green lentils thoroughly under running water and set them aside to drain.
2. Heat olive oil in a large pot over medium heat. Add asafoetida and sauté for a few seconds until aromatic.
3. Add the chopped tomatoes, turmeric powder, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down into a thick base.
4. Stir in the zucchini, cabbage, and bell pepper. Cook for 3-4 minutes, letting the vegetables slightly soften.
5. Add the rinsed lentils to the pot, followed by oregano, basil, thyme, red chili flakes, and salt to taste. Stir well to coat the lentils and vegetables in the spices.
6. Pour enough water to cover the lentils and vegetables, then bring the mixture to a boil. Lower the heat, cover the pot, and let it simmer for 25-30 minutes or until the lentils are tender.
7. Taste and adjust seasoning, adding more salt or herbs as needed. If the soup is too thick, add a little more water and simmer for an additional 2-3 minutes.
8. Serve the soup hot, garnished with freshly chopped parsley for a burst of freshness.