Classic first course, tasty and easy to make, perfect for cold autumn and winter days.

The lentil soup recipe is a classic of Italian cuisine, every family has its own recipe.

The ingredients to make lentil soup are few, simple and genuine.

This recipe is my grandmother’s lentil soup prepared with lentils and potatoes, enriched with carrot, onion, bay leaves, salt and extra virgin olive oil.

It’s simple and delicious accompanied with croutons, or you could also used it to prepare pasta and lentils.

Transforming this lentil soup into a dish of pasta and lentils is very simple: as soon as the soup is ready, add a cup of hot water, bring to the boil, add pasta and finish to cook.

This recipe is a tasty first course perfect for lunch or dinner, especially on cold days: a real comfort food.

You could also enrich it with your favorite seasonal vegetables: for example fresh or frozen spinach, pumpkin, cauliflower, zucchini.

Cooking lentil soup is quick and easy because this legume doesn’t need to be soaked: put salt and olive oil in a saucepan, then add the onion, fry for a few minutes, add carrots and potatoes, let them infuse and finally put lentils and cold water and cook for about 40 minutes.

Here is my grandmother’s lentil soup recipe.

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Cooking time35 Minutes
  • Serving6
  • CuisineItalian
  • SeasonalityAutumn, Winter


14 oz dried lentils
1 carrot
2 potato
1 onion
14 oz water
2 leaves bay
3 tablespoons extra-virgin olive oil
q.s. salt
512,55 Kcal
calories per serving
Info Close
  • Power 512,55 (Kcal)
  • Carbohydrates 58,80 (g) of which sugars 2,94 (g)
  • Proteins 23,58 (g)
  • Fat 19,79 (g) of which saturated 2,88 (g)of which unsaturated 0,74 (g)
  • Fibers 15,08 (g)
  • Sodium 217,06 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov





Heat two table spoon of olive oil in a saucepan and brown the chopped onion for 5 minutes.

Add salt, a sliced ​​carrot and two chopped potatoes and cook for another 5 minutes, stirring frequently.

Add the dry lentils and toast them for two minutes, stirring constantly.


Pour water until all the lentils are covered (I use 600 ml of water, but the amount depends on the size of the pot).

Add two bay leaves and cook over low heat for about 35 – 40 minutes, until the lentils are cooked.

Put salt at the end of cooking. Serve on plates with a little extra virgin olive oil on top and warm croutons.



Lentil soup can be prepared in advance and stored in the refrigerator for two days.

You could also freeze it.


You could add as many vegetables as you like: spinach, squash, cauliflower, zucchini or give more flavor in your soup adding bacon at the same time of onion.


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