For a richer flavor, consider using homemade tomato sauce or adding a splash of red wine to the soup during the simmering process. To add depth, sauté a diced onion and a diced carrot in the olive oil before browning the meatballs. This soup tastes even better the next day, as the flavors have more time to meld together. If you don't have fresh parsley, dried parsley can be substituted; use about 1 teaspoon. For a vegetarian option, omit the meatballs and add chopped vegetables such as zucchini, carrots, and celery during the simmering process.
Hearty Italian Lentil Soup
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PREP TIME15 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS61
A comforting and deeply flavorful soup, brimming with hearty lentils, tender meatballs, and the rich tang of Italian tomato sauce. This dish is a celebration of simple ingredients transformed into a soul-satisfying meal, perfect for a chilly evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol61 mg
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Fiber7 g
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Protein21 g
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Saturated Fat4 g
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Sodium787 mg
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Sugar6 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
25 mins
Prepare the Lentils: In a medium saucepan, combine the rinsed lentils with 3 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside. (Prep time: 2 minutes, cook time: 20 minutes)
02
Step
25 mins
Cook the Rice: In a separate saucepan, bring the rice and 1 1/3 cups of water to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the water is absorbed. Fluff with a fork and set aside. (Prep time: 1 minute, cook time: 20 minutes)
03
Step
10 mins
Make the Meatballs: Heat the olive oil in a large skillet over medium heat. In a mixing bowl, combine the ground beef, beaten egg, minced garlic, 1 tablespoon of Parmesan cheese, parsley, Italian breadcrumbs, salt, and pepper. Gently mix until just combined; avoid overmixing. Form the mixture into 1-inch meatballs. Place the meatballs in the heated skillet and cook for 5 minutes, turning occasionally, until browned on all sides. Don't worry about cooking them all the way through at this stage. (Prep time: 10 minutes, cook time: 5 minutes)
04
Step
5 mins
Combine and Simmer: In a large, heavy-bottomed pot or Dutch oven, bring the tomato sauce and the remaining 1 cup of water to a boil. Gently transfer the browned meatballs to the pot. Stir in the cooked lentils and rice. Return to a gentle boil, then reduce heat to medium-low, cover, and simmer for 30 minutes, allowing the flavors to meld and the meatballs to cook through. (Prep time: 5 minutes, cook time: 30 minutes)
05
Step
35 mins
Serve: Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese and a scattering of fresh parsley. Serve hot, with crusty bread for dipping, if desired.
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RECIPE REVIEWS
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Please Rate
Annabell Roob
Mar 31, 2025This is the best lentil soup I've ever made! The meatballs are a great addition.
Margret Bashirian
Mar 29, 2025I made this in my slow cooker and it was a huge success!
Nina Padberg
Mar 5, 2025I added some diced vegetables to the soup and it turned out amazing. Thanks for the recipe!
Burdette Strosin
Jan 31, 2025Easy to follow and the soup was delicious. Will definitely make again!
Gonzalo Kunze
Jan 19, 2025The meatballs were a little dry. Next time I'll add more egg.
Omari Harberjacobi
Dec 26, 2024The recipe was well-written and easy to understand. The soup was a big hit with my family!
Taya Douglas
Dec 15, 2024My tomato sauce was a bit too acidic so I added a pinch of sugar to balance it out. Worked perfectly!
Kassandra Bartell
Oct 21, 2024My family loved this soup! It's so hearty and flavorful, perfect for a cold night.