Italian Lentil Soup

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A comforting, one-pot classic — dry lentils simmer with carrots, celery, and Italian-style tomatoes, then get rounded out with small pasta, zucchini, and yellow squash. Ready in about 50 minutes and easy to make ahead, this soup is a satisfying staple straight from the Nutters kitchen.


Prep: 30 minutes
Cook: 20 minutes
Serves: 6 people

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Ingredients

• 1 tablespoon olive oil

• 4 carrots, cut into 1-inch pieces

• 3 stalks celery, cut into 1-inch pieces

• 1 medium onion, cut into large chunks

• 1 tablespoon minced garlic

• 1 cup dry lentils

• 4 cups water

• 2 (15 ounce) cans Italian-style diced tomatoes

• 3 cubes chicken bouillon

• 1 bay leaf

• ½ cup small pasta

• 1 medium zucchini, cut into large chunks

• 1 medium yellow squash, cut into large chunks

• 1 teaspoon dried basil, or to taste

• ½ teaspoon dried oregano, or to taste

• ground black pepper to taste

Directions:

Step 1: Heat olive oil in a skillet over medium heat. Sauté carrots, celery, onion, and garlic until the onion is translucent, about 5 minutes.

Step 2: Meanwhile, rinse the lentils. In a large pot over medium heat, combine the water, tomatoes, bouillon, and bay leaf. Add the carrot mixture and lentils, and simmer for about 7 minutes. Stir in the pasta and cook for 3 minutes. Add the zucchini and squash, and cook until tender but not mushy, about 5 minutes. Stir in the basil, oregano, and pepper.

Step 3: Remove the soup from heat and let it sit, covered, for 30 minutes before serving.