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–+ servings
Tuscan Lentil Soup

Cozy Tuscan Lentil Soup: A Heartwarming Comfort Classic

This hearty Tuscan Lentil Soup is a comforting blend of savory Italian flavors and nutrient-rich ingredients, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Vegetable oil can be used if needed.
  • 1 lb Ground Italian Sausage Substitute with turkey sausage or omit for vegetarian.
  • 1 cup Yellow Onion Substitute with white onion if desired.
  • 3 cloves Garlic Fresh is best, garlic powder works in a pinch.
  • 1 tbsp Dried Oregano Use fresh oregano, tripling the quantity if possible.
  • 1 tbsp Dried Basil Italian seasoning can substitute if necessary.
  • 1 tsp Crushed Red Pepper Flakes Adjust based on spice preference.
For Seasoning
  • 1 tsp Paprika Smoked paprika for a twist.
  • 1 tsp Kosher Sea Salt Adjust to taste.
  • 1 tsp Black Pepper Adjust to taste.
  • 1 bay leaf Bay Leaf Remember to remove before serving.
For the Soup
  • 6 cups Low-Sodium Chicken Broth Vegetable broth for vegetarian option.
  • 2 cups Russet Potatoes Sweet potatoes can substitute, or omit for lower carbs.
  • 1 cup Dry Green Lentils Canned lentils can replace dried (reduce cooking time).
  • 1 cup Cherry Tomatoes Quartered cherries are recommended.
  • 1 cup Zucchini Substitute bell peppers or squash if desired.
  • 2 cups Fresh Spinach Swap with kale or swiss chard.

Equipment

  • stockpot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large stockpot or Dutch oven, drizzle about two tablespoons of olive oil and heat over medium heat until shimmering.
  2. Add the ground Italian sausage, breaking it up with a wooden spoon. Cook for about 5-7 minutes until browned.
  3. Stir in the minced garlic and diced yellow onion, cooking for about 3-4 minutes until fragrant.
  4. Sprinkle in the dried oregano, dried basil, crushed red pepper flakes, paprika, kosher salt, and black pepper. Cook for 1-2 minutes.
  5. Pour in the low-sodium chicken broth, scraping up any bits from the pot. Toss in a bay leaf and bring to a boil.
  6. Stir in the cubed russet potatoes and dry green lentils. Bring to a boil again, then cover and simmer for 10 minutes.
  7. Add the quartered cherry tomatoes and sliced zucchini, simmer for another 15 minutes until tender.
  8. Stir in the fresh spinach leaves and cook for about 2 minutes until wilted.
  9. Remove the bay leaf, ladle into bowls, and garnish with Parmesan shavings if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 40IUVitamin C: 25mgCalcium: 10mgIron: 20mg

Notes

Rinse dry green lentils before cooking. Use any vegetables you have on hand for additional nutrition. For a hands-off approach, use a slow cooker.

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