Tuscan Lentil Soup with Sundried Tomatoes - the best cozy soup recipe. This is my favorite soup I have ever made, it is so flavorful. It is also packed with veggies, fiber, protein and other nutrients. It is also made in one pot and ready in less than 40 minutes.
I love soup. For more yummy soup recipes try my feta sweet potato soup or my egg roll soup.
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Why you'll love this parmesan lentil soup
It is easy to make and made on one pot.
It is gluten free and can easily be made vegetarian or vegan.
Thanks to the lentils and parmesan this soup is high in protein.
It is the coziest healthy fall or winter dinner.
Ingredients
- olive oil
- onion
- carrots
- celery
- garlic
- sundried tomatoes
- tomato paste
- paprika
- thyme
- oregano
- chicken broth
- basil
- parmesan
- lentils
- kale
See the recipe card for full information on ingredients and quantities.
Substitutions
- parmesan - I believe you could use vegan parmesan or nutritional yeast to keep this recipe dairy free.
- vegetable broth - use chicken broth or chicken bone broth as a sub.
- basil - parsley can be subbed here.
Step-by-Step Instructions
Cook veggies.
Add all ingredients except for kale and simmer.
Fold in kale.
Serve and enjoy.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
I love to use a good quality parmesan like parmesan regiano, this will make the soup so flavorful. Parmesan is also lactose free!
If you want to bump up the protein use bone broth in this recipe.
Recipe FAQS
Some parmesan has rennet and is therefore not vegetarian. Be sure to buy vegetarian parmesan if you want to keep the soup vegetarian.
White beans are high in fiber and vitamins such as magnesium and zinc. They are also a good plant based protein source.
Yes, use vegan parmesan or omit.
Other soups and stews to try
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Tuscan Lentil Soup with Sundried Tomatoes
Ingredients
- 3 tablespoons olive oil
- 1 small onion - finely chopped
- 2 medium carrots - finely chopped
- 3 stalks celery - finely chopped
- 6 cloves garlic - minced
- 1 8 oz jar sundried tomatoes - drained
- 2 tablespoons tomato paste
- 1 teaspoon salt adjust to your saltiness preference but I found 1 teaspoon to be best
- black pepper to taste I used about ¼ teaspoon
- ½ teaspoon red pepper flakes optional - omit if you don't like spice
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 5-6 cups vegetable or chicken broth* use bone broth for extra protein
- ½ cup finely chopped basil
- ⅓ cup fresh grated parmesan
- ¾ cup dried brown or green lentils
- 2 cups finely chopped kale or green of choice
Instructions
- Add oil to a soup pot over medium heat. Add onion and cook for 5 minutes. Add sundried tomatoes, garlic, tomato pate, celery and carrots. Stir everything together and cook for another 5 minutes.
- Add all remaining ingredients except for the kale to the pot. Stir to combine. Bring to a boil and then lower to a simmer. Cook for 25-30 minutes, until lentils have softened but still have texture. Turn off heat.
- Optional step: If you want your soup to be creamier add 2 cups to a blender and blend until smooth. Add the blender soup back to the pot. Alternatively you can partially blend the soup with an immersion blender.
- Add kale to the pot and stir until wilted. Divide out and serve.
Alex says
Love this soup! Very customizable as well, we usually add some chicken in. Great tip about blending the soup, I usually fish out the tomatoes to blend them up and add it back in so there are no big chunks. Stays well in the fridge and is even more flavorful the next day!
Kristi says
Thanks so much Alex!
Tee says
Very good soup. The sun dried tomatoes give it a nice depth of flavor. I threw the parmesan rind in too, cos that's just what I do. Substituted spinach for kale cos hate kale. Will definitely make again:)
Kristi says
Thanks Tee!