Italy Lenticchie in Brodo (Lentils in Broth)
Lenticchie in brodo, or lentils in broth, is a traditional Italian soup often served during New Year's celebrations, symbolizing prosperity and good fortune. Rooted in Italy's agricultural traditions, lentils are prized for their earthy flavor, versatility, and resemblance to coins, representing wealth in the coming year. This hearty, comforting dish is particularly cherished during colder months. Naturally gluten-free, dairy-free, vegetarian, and vegan, it caters to a wide range of dietary preferences. With simple ingredients and rich flavors, lenticchie in brodo exemplifies Italian culinary traditions that focus on wholesome, nourishing food.
Recipe Servings: 4–6
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup (200 g) dried lentils, rinsed and sorted
- 4 cups (1 L) vegetable broth
- 2 cups (500 ml) water
- 1 tsp (2 ml) fresh thyme (or ½ tsp (2 ml) dried thyme)
- 1 bay leaf
- 1 Tbsp (15 ml) tomato paste or 1 small diced tomato (optional, for a richer flavor)
- ½ tsp (2 ml) salt (adjust to taste)
- ¼ tsp (1 ml) black pepper
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese (optional, for non-vegan version)
Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.
- Stir in the lentils, vegetable broth, and water. Add the thyme, bay leaf, and tomato paste or diced tomato (if using). Bring the mixture to a boil.
- Reduce the heat to low, cover, and let the soup simmer for 30–35 minutes, or until the lentils are tender but not mushy. Stir occasionally and check the liquid level, adding more water if necessary.
- Remove the bay leaf and season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
- Ladle the lentil soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Enjoy with crusty bread or as a stand-alone dish.
Notes
- For a richer broth, substitute 1 cup (250 ml) of vegetable broth with dry white wine.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
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