Italian-style lentil soup

Prep 20 min
Total 40 min
Serves 8



900 mL
no-salt chicken broth
4 cups
1 1/2 cups
green lentils, rinsed
sprigs of rosemary
1/4 cup
extra-virgin olive oil, divided
110 g
pancetta, diced (about 3/4 cup)
large onion, diced
carrots, diced
garlic cloves, minced
sprigs of thyme
3/4 tsp
1/4 tsp
2/3 cup
finely grated parmesan, divided, plus more for garnish (optional)


  • COMBINE broth, water, lentils, bay leaves and rosemary in a large pot over medium-high. Bring to a boil. Reduce heat to medium-low. Simmer, covered, until lentils are softened, 20 min.
  • HEAT 2 tbsp oil in a large frying pan over medium. Add pancetta and cook until browned, 4 min. Add onion, carrots, garlic, thyme, salt and pepper. Cook, stirring until vegetables are tender, about 10 min. Add to lentils and continue cooking, covered, until lentils are tender, about 15 min. Remove and discard bay leaves, rosemary and thyme sprigs. Stir in cheese. To serve, drizzle with remaining 2 tbsp oil and sprinkle with more parmesan. Kitchen Tip: Cooking lentils and vegetables separately saves you time while delivering full flavour. Add leftover parmesan rind to your broth mixture for added flavour.


Calories 279, Protein 16 g, Carbohydrates 27 g, Fat 12 g, Fibre 6 g, Sodium 549 mg. Excellent source of vitamin A

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