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Lentil Soup Italiano

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“This soup was brought to our January 2008 potluck by our President, Ken Jaffe. It was so delicious that it was requested to be featured in our February/March 2008 newsletter. He adapted it from Lorna Sass’ Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet.”
1hr 15mins

Ingredients Nutrition


  1. In a large soup pot, combine all ingredients except tomato paste, vinegar, and salt.
  2. Bring to the boil, reduce heat and simmer, covered, until the lentils are tender, 35 to 40 minutes.
  3. Remove the bay leaves.
  4. Dissolve the tomato paste in a cup of the soup, and stir this mixture back into the pot.
  5. Stir in enough vinegar to perk up the flavors.
  6. Add salt to taste, if needed.
  7. Simmer for 2 to 3 minutes.

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