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Hearty Italian Lentil Soup

Hearty Italian Lentil Soup

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Kristin

Kristin

You can change the recipe to suit your tastes; use your favorite jarred sauce if you don't have any homemade, or use your own family's meatball recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 835 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
  2. Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
  3. Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
  4. In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.
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Reviews

Kristin
13

Kristin

2/8/2007

FYI - This recipe was completely overhauled from my original version. Keep in mind that this dish should be thick enough to almost hold a spoon up in it. I hope this version still does my recipe justice.

melodee
11

melodee

9/9/2008

4 stars as written, 5 stars with some adjustments I made. I didn't have to let the rice cook for 20 minutes because it would have burned. I also didn't have to drain the lentils, because after they simmered for 20 mins it was basically a mushy soup itself. I added a lot of dried basil, garlic salt, oregano and more parsley to both the meatballs and the soup itself. The soup was wonderful and hearty - but definitely needed the extra spices for flavor.

xezer
11

xezer

3/5/2007

This was a terrific recipe for using up a lot of leftovers we had hanging around. I used some homemade meat sauce instead of the separate meatballs - and it turned out beautifully. Even our kids loved it. Beware, though - this makes a BIG pot!

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