This Italian lentil soup is made with juicy tomatoes, zesty herbs, veggies and pasta. It's delicious, comforting, and super easy to make in one pot. It's naturally vegan and optionally gluten-free, so everyone can enjoy a bowl!
- 2 tablespoons olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, sliced
- 5 garlic cloves, minced
- 7 cups vegetable broth
- 1 ¼ cups dried brown lentils
- 1 (4-inch sprig) fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, or to taste
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 cup dried pasta shells
- Salt and pepper, to taste
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Coat the bottom of a large pot with the olive oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion, celery, and carrots. Sweat the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
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Stir in the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.
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Stir in the broth, lentils, rosemary, thyme, oregano, and red pepper flakes. Raise the heat and bring the liquid to a boil.
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Allow the soup to simmer for about 15 minutes, stirring occasionally, until the lentils start to soften but are still firm at their centers.
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Stir in the tomatoes and pasta. Raise the heat if needed to bring the soup back to a boil, then lower the heat and allow it to simmer for about 15 minutes longer, until the lentils and pasta are tender, stirring occasionally. Add hot water to the pot if the liquid reduces too much while cooking.
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Remove the pot from heat. Remove and discard the rosemary sprig, then season the soup with salt and pepper to taste.
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Ladle into bowls and serve.