Italian Lentil Soup

Plant protein rich soup for lazy healthy pantry meal day 2!

This soup is inspired by one of my favorite dishes from Carpaccio in Bal Harbour, Miami. It’s your classic lentil soup but is also packed with veggies and a deeply rich unami broth thanks to the rind of raw parmigiano. Instead of crushed tomatoes or tomato paste, I just use a bit of marinara sauce in the broth, which does the trick. Remember, when using any dried legume, you want to soak them for at least 6 hours or overnight ideally with a splash of acid like lemon or apple cider vinegar. This helps break down the legume to make it more easily digestible. I usually just leave them on the counter soaking the night before so they’re ready to go the next day. I love to have this soup for a cozy dinner with a big salad!