A Spicy Perspective

Tuscan Lentil Soup Recipe

This is most amazing Tuscan Lentil Soup Recipe we’ve ever made, with rich rustic flavor! This healthy vegetarian lentil soup can be made on the stovetop, as Instant Pot Lentil Soup, or as Crock Pot Lentil Soup!

Tuscan Lentil Soup Recipe (Gluten-Free & Vegan!) #ASpicyPerspective #glutenfree #vegetarian #vegan #instantpot #crockpot #slowcooker #lentils #plantbased

Why We Love This Tuscan Lentil Soup Recipe

When you hear the word Tuscan in a recipe title, what do you think of… Tomatoes? Parmesan cheese? Maybe even kale?

I bet lentils do not immediately come to mind.

However, believe it or not, lentils are a traditional ingredient in Italian countryside cooking.

Today we are pairing them with other wholesome Tuscan ingredients like rosemary, basil, garlic, and a host of garden produce… That does, of course, include tomatoes and kale. *wink*

These healthy foods stew together into the most luxurious, yet rustic, vegetarian stew you’ve ever tasted.

Who needs meat when you can make veggies taste this good!

Vegetarian Lentil Soup Recipe (Gluten-Free & Vegan!) #ASpicyPerspective #glutenfree #vegetarian #vegan #instantpot #crockpot #slowcooker #lentils #plantbased

Healthy Vegetable Lentil Soup

This classic Vegetarian Lentil Soup is loaded with goodness and robust flavors.

The texture is hearty and filling, speckled with carrots, celery, and potatoes. Lentils are a fabulous fiber-filled ingredient to keep your belly feeling full and satisfied!

Tuscan Vegetable Lentil Soup is the perfect healthy comfort food to serve your family through the cold winter months.

Bonus, it’s easy on your wallet and your waistline!

Instant Pot Lentil Soup Recipe (Gluten-Free & Vegan!) #ASpicyPerspective #glutenfree #vegetarian #vegan #instantpot #crockpot #slowcooker #lentils

Vegetarian & Vegan Lentil Soup

This simple Tuscan Lentil Soup is already vegetarian. We are using olive oil to sauté the veggies, and vegetable broth in place of chicken or beef broth.

You can simply omit the parmesan cheese garnish to make it plant-based or vegan as well!

If your cooking for family or friends with food sensitivities, be assured this Vegan Lentil Soup is also gluten-free, dairy-free, and nut-free.

And yet, it still tastes irresistible!

How To Make Lentil Soup  (Gluten-Free & Vegan!) #ASpicyPerspective #glutenfree #vegetarian #vegan #instantpot #crockpot #slowcooker #lentils

Easy Lentil Soup Ingredients

  • Olive oil
  • Onion
  • Celery
  • Garlic – The more the merrier!
  • Carrots
  • Russet potato
  • Fresh rosemary leaves – Or you can use dried rosemary
  • Lentils – Use the green (brown) variety because they hold their shape better.
  • Crushed tomatoes
  • Vegetable broth
  • Kale – You can go with Tuscan kale or any variety that looks fresh!
  • Fresh basil leaves
  • Shaved parmesan (optional garnish)
Adding Lentils

How To Make Lentil Soup (Plant-Based)

  1. Chop all the produce. Rinse and drain the dried lentils. Set a large 6-8 quart pot over medium heat. Add the oil, onion, celery, and garlic. Sauté to soften.
  2. Load the Pot. Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Bring to a boil.
  3. Cover the Simmer. Stir, reduce the heat, and cover. Simmer until the lentils are soft. Then stir in the kale and basil.

Get The Full (Printable) Tuscan Lentil Soup Recipe Below

Lentil Soup on the Stovetop

Instant Pot Lentil Soup?

Normally, I make this Healthy Lentil Soup on the stovetop. However, it’s just as easy to make in your Instant Pot Electric Pressure Cooker!

To make Instant Pot Lentil Soup, just be sure you have at least a 6
quart pressure cooker, so the whole recipe fits in the pot.

  1. Set the Instant Pot on Sauté. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
  2. Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Lock the lid into place and set on Pressure Cook High for 15 minutes. Perform a Quick Release, then allow the steam pressure to release naturally.
  3. Once the steam button has dropped, open the pot and stir in the kale and basil.
Adding Kale

What About Crock Pot Lentil Soup?

Oh, we didn’t forget our good ol’ beloved crockpot. You can adjust this soup for the slow cooker as well.

To make Slow Cooker Lentil Soup, be sure to sauté the veggies on the stovetop first. Then dump in remaining ingredients into the crockpot, except the kale and basil.

Slow cook for 5-6 hours on high or 8-9 hours on low. Then stir in the fresh greens!

Vegan Lentil Soup Recipe (Gluten-Free & Vegan!) #ASpicyPerspective #glutenfree #vegetarian #vegan #instantpot #crockpot #slowcooker #lentils

Can I Turn This Recipe Into Red Lentil Soup?

Yes, if you are a big red lentil fan, you can swap the green lentils for dried red lentils, then reduce the stovetop cook time to 20 minutes.

Reduce the Instant Pot cook time to 12 minutes.

And reduce both the high and low slow cooker times by 1 hour.

The biggest difference is the lentil texture. Green lentils tend to hold their shape better, while red lentils turn very soft and silky.

Healthy Tuscan Lentil Soup Recipe (Gluten-Free & Vegan!) #ASpicyPerspective #glutenfree #vegetarian #vegan #instantpot #crockpot #slowcooker #lentils

More Healthy Vegetarian Soups

Crock Pot Lentil Soup Recipe (Gluten-Free & Vegan!) #ASpicyPerspective #glutenfree #vegetarian #vegan #instantpot #crockpot #slowcooker #lentils

Tuscan Lentil Soup Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
The most amazing lentil soup recipe with rich rustic Tuscan flavor! This healthy vegetarian lentil soup can be made on the stovetop, in the Instant Pot, or in a Crock Pot!
Servings: 8

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 3 stalks celery, chopped
  • 5-6 cloves garlic, peeled and minced
  • 3 whole carrots, chopped
  • 1 large russet potato, chopped (1/2-3/4 inch cubes)
  • 1 tablespoon fresh rosemary leaves (1 teaspoon dried)
  • 1 pound lentils (green)
  • 28 ounces crushed tomatoes
  • 8 cups vegetable broth
  • 1 cup roughly chopped kale, packed (any variety)
  • 1/4 cup basil leaves
  • 1/4 cup shaved parmesan cheese (omit for vegan)
  • salt and pepper

Instructions

  • Chop all the produce. Rinse and drain the dried lentils.
  • ON THE STOVETOP: Set a large 6-8 quart pot over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
  • Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Bring to a boil.
  • Stir, reduce the heat, and cover. Simmer for 30 minutes, stirring once or twice. (Don't forget to recover the pot.) Once the lentils are soft, stir in the kale and basil. Taste, then salt and pepper as needed. Serve with a sprinkling of parmesan cheese!
  • INSTANT POT LENTIL SOUP: (To use your IP you must have at least the 6 quart size.) Set the Instant Pot on Sauté. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
  • Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Lock the lid into place and set on Pressure Cook High for 15 minutes. Perform a Quick Release, then let the steam pressure to release naturally. This usually takes about 10 minutes.
  • Once the steam button has dropped, open the pot and stir in the kale and basil. Taste, season as needed, and serve with a sprinkle of parmesan cheese.
  • CROCK POT LENTIL SOUP: Set a large skillet over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
  • Pour the sauteed vegetables into a large 6-8 quart slow cooker. Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper.
  • Cover and slow cook for 5-6 hours on high, or 8-9 hours on low. Once the lentils are soft, stir in the kale and basil. Taste, then season as needed. Serve with a sprinkling of parmesan cheese.

Video

Nutrition

Serving: 1.5cups, Calories: 341kcal, Carbohydrates: 57g, Protein: 19g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 1143mg, Potassium: 1140mg, Fiber: 20g, Sugar: 9g, Vitamin A: 1774IU, Vitamin C: 27mg, Calcium: 139mg, Iron: 6mg
Course: Main Course, Soup
Cuisine: Italian
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!




8 comments on “Tuscan Lentil Soup Recipe”

  1. OMGOODNESS! This is one of the best homemade soups I’ve had in a very long time! It’s so flavorful and I love the colors! Its just me and my husband so I cut the recipe in half and it came out great!
    Thanks for sharing! 😋😋

  2. Can I turn this into a freezer meal? Make several batches and freeze?

  3. I’m definitely going to make this – my fiance insists! :-)

    Just a side note – Parmesan cheese is NEVER vegetarian, as it is always made with animal rennet. (I’m not vegetarian, but would hate to see people getting on your case about something like this, as they inevitably do … my only reason for pointing it out! :-))

  4. I live for a good bowl of soup. Grew up in a home where we ate soups almost every day, so glad I found your recipe!

  5. This lentil soup is amazing. It’s perfect for these cold winter nights. I will be making this again very soon.

  6. We love all the veggies in this soup. Plus, it’s so flavorful!

  7. Definitely adding this to the list to make for my vegan brother and his fiancé.