Italian Lentil Soup
Prep time 10mins
Cook time 1hr
Serves or Makes: 6

Recipe Card


  • 3 tablespoons olive oil
  • 1 15 ounce can Tuttorosso Crushed Tomatoes with Basil
  • 12 ounces brown lentils, rinsed well
  • 1 onion, chopped
  • 2 celery stalks, diced
  • 3 small carrots, peeled and diced
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground pepper, to taste
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • fresh parsley, for garnish
  • bread, for serving (optional)


  • Step 1

    Over medium heat, add olive oil to a large dutch oven.

  • Step 2

    Add onion, celery, and carrots. Season with salt and pepper and sauté until translucent, about 10-12 minutes.

  • Step 3

    Stir in lentils, oregano and bay leaves followed by the Tuttorosso Crushed Tomatoes with Basil. Fill the can with water and pour into the pan to cover the lentils.

  • Step 4

    Bring to a boil, and reduce heat to a low simmer. Simmer for 1 hour. [Note: Check often as lentils do absorb liquids. Add water if needed.]

  • Step 5

    Ladle soup into bowls garnished with fresh parsley. Serve with crusty bread.