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Italian-Style Lentil Soup

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  • Author: Healthy Happy Mama
  • Total Time: 65 minutes
  • Yield: Makes 4 large bowls or 6 smaller bowls 1x


A hearty and healthy soup that’s easy to make


  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 1 cup dried lentils, washed and picked over
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 leek, thinly sliced (white and light green part only)
  • 2 quarts vegetable stock
  • 1 (14.5 ounce) can diced tomatoes, drained (optional–I have made this with or without the tomatoes and it is equally good both ways.  Tim would probably argue for the without.)
  • 1/2 cup short grain rice (I used Arborio)
  • salt and freshly ground black pepper
  • freshly grated Parmesan cheese (optional)


  1. In a stock pot or dutch oven, heat the oil over medium heat.  Add the onions and cook until starting to brown, about 6-8  minutes.  Add the garlic and allow to sizzle for about 30 seconds.  Add the carrots, celery, leek, and allow to cook about 2-3 more minutes.  Add the lentils, stock, tomatoes (if using), bay leaf, and thyme.  Bring to a boil, then reduce the heat and lightly simmer for 30 minutes.  Add the rice and cook about 15 more minutes {If you are using brown rice, add it at the same time as the lentils.  I used Arborio so it didn’t need as much time to cook}, until both rice and lentils are tender.  Fish out the bay leaf, taste and season with salt and pepper to your liking.  Top with freshly grated Parmesan cheese, if desired (highly recommend).


Adapted from How To Cook Everything Vegetarian by Mark Bittman

  • Prep Time: 10 minutes
  • Cook Time: 55
  • Category: Soup
  • Cuisine: Italian / American


  • Serving Size: 1 of 4 servings
  • Calories: 233
  • Sugar: 7.3g
  • Sodium: 230mg
  • Fat: 9g
  • Carbohydrates: 32g
  • Protein: 7.5g