Italian Lentil Vegetable Soup

5 from 8 votes

The seasoning measurements in this nourishing soup may seem like a lot, but they’re not a typo. The flavor is delish.

Cook Time48

Servings: servings

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

2 tablespoons olive oil
3 ribs celery, sliced or diced
2 medium carrots, sliced, diced, or julienned (see note)
1 medium yellow onion, diced
2 - 3 cloves garlic, minced
1 cup dry, uncooked lentils
1/2 cup uncooked long-grain brown rice
8 cups water or vegetable broth
2 tablespoons minced, fresh parsley
4 teaspoons granulated onion (1 tablespoon + 1 teaspoon)
3 1/2 teaspoons dried oregano
1 tablespoon dried basil
1 1/2 cups (one 14-ounce can) canned diced tomatoes I like petite diced tomatoes.
1 1/2 cups (one 14-ounce can) canned tomato puree
1 tablespoon lemon juice
1 tablespoon honey or other sweetener
1 1/2 teaspoons salt or to taste

In a soup pan, sauté celery, carrots, and onion in oil over medium heat until onions begin to look translucent (about 6 to 8 minutes).
Add garlic and sauté for 1 additional minute.
Meanwhile, rinse lentils in colander under running water. Set aside to drain.
Add 8 cups water (or vegetable broth), rice, and rinsed lentils to pan. Turn heat to high.
Add seasonings. Cover and bring to boil.
Reduce heat and simmer for 20 minutes.
Add tomatoes and tomato puree, return to boil, then reduce heat and continue to simmer, uncovered, for 20 minutes or until lentils and rice are tender.
Note: All stoves cook differently, so be sure to test the lentils to see if they are done.
Add lemon juice and sweetener and season with salt to taste.Serve hot.

I use my julienne peeler to cut the carrots. It makes the prettiest carrots in just a few seconds!

This soup tastes even better the next day.

Even though I've tagged this recipe under "freezer-friendly recipes", the rice does break down slightly after being frozen. But it still tastes good.