Uncle Larry Adventures

Italian Classics · Umbria

More italian soup recipes

Zuppa di Lenticchie

Umbrian lentil soup: small brown lentils simmered with soffritto, tomato and rosemary, finished with peppery olive oil.

Zuppa di Lenticchie

New Year's luck in a bowl

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Umbrian lentil soup: small brown lentils simmered with soffritto, tomato and rosemary, finished with peppery olive oil.

Prep
10 min
Cook
45 min
Total
55 min
Serves
6 servings

Ingredients

  • 2 cups small brown lentils
  • 1 onion, 2 carrots, 2 celery ribs, diced
  • 2 garlic cloves
  • 1 cup crushed tomatoes
  • 1 sprig rosemary
  • 8 cups water or light stock
  • Extra-virgin olive oil, salt, pepper

Instructions

  1. 01

    Soffritto. Cook the vegetables gently in olive oil for 10 minutes.

  2. 02

    Toast the lentils. Add the lentils and stir a minute so they take on the fat.

  3. 03

    Simmer. Add tomato, rosemary and water. Simmer 35 minutes until tender but not blown out.

  4. 04

    Salt late. Season at the end — salting early keeps lentil skins tough. Finish with raw olive oil.

Larry’s rule: Small lentils hold shape. Big supermarket lentils turn to mush in half the time.

Nutrition (estimated, per serving)

Serving
1 serving (about 350 g)
Calories
285 calories
Protein
17 g
Carbs
40 g
Fat
8 g
Saturated fat
1 g
Fibre
18 g
Sugar
6 g
Sodium
420 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/zuppa-di-lenticchie).

Before you cook

What to know about Zuppa di Lenticchie

What it is

Zuppa di Lenticchie is a soup recipe rooted in Italian home cooking. This version makes 6 servings in 55 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: soffritto, then toast the lentils, then simmer. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 cups small brown lentils — supports the dish's balance, texture and regional character.
  • 1 onion, 2 carrots, 2 celery ribs, diced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 2 garlic cloves — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 1 cup crushed tomatoes — supplies acidity, sweetness and the recipe's tomato base.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Larry’s why

Why the soffritto is cooked longer than you think

Onion, carrot and celery need 10 to 15 minutes over gentle heat to go soft and sweet. Rush it and the soup tastes sharp and thin no matter how long it simmers afterwards. This is the base of the whole pot; give it the time.

Larry’s rule: Soffritto slow, everything else follows.

More questions Larry gets asked →

Questions Larry gets asked

How long does zuppa di lenticchie take to make?
About 55 min start to finish — roughly 10 min of prep and 45 min of cooking. That yields 6 servings.
What do you need to make zuppa di lenticchie?
7 ingredients, starting with 2 cups small brown lentils, 1 onion, 2 carrots, 2 celery ribs, diced, 2 garlic cloves. The full list with quantities is on this page.
How do you start zuppa di lenticchie?
Soffritto: Cook the vegetables gently in olive oil for 10 minutes.
How do you know when zuppa di lenticchie is done?
Salt late. Season at the end — salting early keeps lentil skins tough. Finish with raw olive oil.
What is the most common mistake with zuppa di lenticchie?
Small lentils hold shape. Big supermarket lentils turn to mush in half the time.
Can you make zuppa di lenticchie ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

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