Crema Di Lenticchie Con Verdure (Sicilian Brown Lentil & Veggie Soup)

"Brown lentils always remind me of my childhood in Sicily. My mum disliked lentils (still does) and would seldom make them. But I absolutely loved lentil soups, especially as I would melt a tiny square (or two) of cream cheese in it. Onion, celery and carrots are a must here. Potatoes, tomatoes and spinach make it even tastier and more nutritious. Hope you like this simple recipe from my childhood."
-- @isabella.akshay
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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 2

Recipe Card


  • 1 cup dried brown lentils
  • 1 stalk celery, chopped
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 small potato, cubed
  • 1 tomato, chopped
  • 1 small bunch spinach, chopped
  • 2 tablespoons olive oil
  • Bay leaf
  • 6 cups (1.5 liters) vegetable stock
  • 1/2 teaspoon nutmeg
  • salt and pepper to taste


  • Step 1

    Heat the oil in a large pot and add chopped carrot, onion and celery at once. Add salt, pepper, bay leaf and sauté until the onion becomes translucent.

  • Step 2

    Add the lentils and stir for a minute to slightly toast them. Next, add all the stock, the cubed potato and tomato, black pepper. Cover with a lid and bring to a boil. Lower the flame and cook for about 30 minutes or until the soup has become creamy. Lastly, add the chopped spinach and cook for another 5 minutes.

  • Step 3

    Dust with a little nutmeg and more olive oil before serving.