One-Pot Italian Lentil and Tomato Soup with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty one-pot soup combining earthy lentils, rich tomatoes, and a touch of Parmesan for a simple Italian-inspired meal. This italian-inspired soups (vegetarian) ready in about 60 minutes pairs dry brown lentils, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 5 Italian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 6-7 minutes until vegetables soften and smell fragrant.
  2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, and 1 teaspoon fresh thyme leaves, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 cup rinsed dry brown lentils, 1 can (14 oz) crushed tomatoes, 4 cups vegetable broth, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
  4. Step 4: Reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender and soup thickens.
  5. Step 5: Remove the bay leaf and stir in 1/4 cup grated Parmesan cheese until melted and creamy.
  6. Step 6: Ladle soup into bowls and garnish with 2 tablespoons chopped fresh basil and additional Parmesan if desired. Serve warm with crusty bread.

Frequently asked questions

How long does One-Pot Italian Lentil and Tomato Soup with Parmesan take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Italian Lentil and Tomato Soup with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.

Can I substitute ingredients in One-Pot Italian Lentil and Tomato Soup with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Italian Lentil and Tomato Soup with Parmesan for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Italian Lentil and Tomato Soup with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes