Tuscan Lentil Garden Soup Recipe

About this recipe

Tuscan Lentil Garden Soup is a hearty and wholesome dish that combines the comforting flavors of Italy with simple, everyday ingredients. This vegan and gluten-free soup features protein-rich akkha masoor, vibrant green capsicum, and fresh cabbage, all simmered in a flavorful base of juicy hybrid tomatoes, aromatic garlic, and onion. A blend of basil, parsley, and oregano adds a fragrant herbal depth, while turmeric powder provides a warm, earthy undertone. The gentle heat from red chili flakes and black pepper is balanced by a splash of tangy lemon juice, creating a bright and refreshing finish. Olive oil enhances the natural flavors of the vegetables and lentils, making every spoonful rich and satisfying. Perfect for a cozy dinner or a nourishing meal after a long day, this soup is easy to prepare, budget-friendly, and ideal for families. With its vibrant flavors and wholesome ingredients, Tuscan Lentil Garden Soup is a delicious and comforting addition to your meal rotation.

Ingredients

• - Basil Leaves
• 50 g Parsley Leaves
• 250 G Akkha Masoor
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 1 pc (approx. 500 g to 800 g) Cabbage
• - Olive Oil
• 20 g Oregano
• 60G Primi Piatti Red Chilli Flakes
• 250 ml Lemon Juice Concentrate
• 100 g Garlic
• 500 g Onion
• 20 g Turmeric Powder
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. Rinse the green lentils thoroughly and soak them in water for 30 minutes. Drain and set aside.
2. 2. Heat olive oil in a large pot over medium heat. Add a pinch of asafoetida and sauté for 30 seconds to release its aroma.
3. 3. Add chopped tomatoes and cook for 5-7 minutes until they soften and release their juices.
4. 4. Stir in the diced bell pepper, shredded cabbage, turmeric powder, oregano, basil, red chili flakes, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally.
5. 5. Add the soaked lentils to the pot and mix well. Pour in enough water to cover the lentils and vegetables, then bring to a boil.
6. 6. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the flavors meld together.
7. 7. Once cooked, stir in the lemon juice and garnish with fresh parsley.
8. 8. Serve the soup hot, accompanied by bread or as a standalone meal.