Cozy & Healthy Lentil & Chickpea Soup – Vegetarian Soup for Any Season

Welcome back to TortellinoTime, your go-to channel for authentic Italian and Sicilian cooking, where we bring you delicious, homemade recipes that are as comforting as they are healthy! Today, I’m excited to share with you my special recipe for a Cozy & Healthy Lentil Soup—a perfect blend of hearty vegetables, nutritious lentils, and aromatic spices that will warm you up from the inside out.

Whether you’re searching for a wholesome vegetarian dinner idea, a light yet satisfying lunch, or simply looking for a new soup recipe to add to your collection, this lentil soup is exactly what you need. With its rich, savory flavors and the natural sweetness from red cabbage, carrots, and courgette, combined with the earthy goodness of lentils and the unique umami from Parmesan rind, this dish is a true celebration of Italian culinary tradition.

This video will guide you step by step through the process, from prepping fresh ingredients like kale, white onion, and celery, to simmering the soup to perfection on a low heat, ensuring that every bite is packed with flavor. Plus, I’ll share tips on how to make this dish even more delicious, including optional garnishes like fresh parsley, a drizzle of raw olive oil, and a sprinkle of grated Parmesan cheese.

Perfect for any season, this soup is not only easy to make but also incredibly versatile. Whether you’re enjoying it on a cold winter evening or as a light summer meal, it’s a dish that you’ll come back to again and again. And if you’re a fan of vegetarian recipes, this one is a must-try—it’s filling, nourishing, and made with simple ingredients that you probably already have in your pantry.

So, if you’re ready to cook up a storm, grab your favorite pot, and let’s get started on making this comforting and healthy lentil soup. And don’t forget—if you enjoy this video, be sure to like, share, and subscribe to TortellinoTime for more authentic Italian recipes, from homemade pastas to hearty soups and everything in between. Buon appetito!

KEY CHAPTERS
00:00 – Overview of the Recipe
00:23 – Prepping the Vegetables
02:26 – Preparing the Lentils and Broth Mix
03:07 – Adding the Parmesan Rind and Seasonings
03:40 – Simmering the Soup
04:40 – Adding Chickpeas and Finishing Touches
05:38 – Serving Suggestions and Taste

INGREDIENTS
200g lentils (soaked for 24 hours)
1/4 red cabbage
1 large carrot
1 courgette
1 white onion
A handful of kale
1 stick of celery
1 handful Scotch broth mix
1 Parmesan rind
1 can of chickpeas (drained)
2 liters of water
Salt to taste
Pepper to taste
Fresh parsley (for garnish)
Raw olive oil (optional, for drizzling)
Grated Parmesan cheese (optional, for topping)

COOKING INSTRUCTIONS
Let’s get started on this cozy and healthy lentil soup! First, we’ll prepare the vegetables. I’m using about a quarter of a red cabbage, which I’ll chop into small pieces after removing the outer leaves. Next is a carrot—I’ve washed it but left the skin on for extra nutrients. I’ll just trim the ends and slice it into small pieces.

Now for the courgette, which I’ll also chop into slightly larger chunks since it shrinks when cooked. Then, I’ll peel and chop a white onion into small chunks. Finally, I’ll roughly chop some fresh kale that Julie picked from our garden just minutes ago.

With the veggies ready, I’ll pour 2 liters of water into a large saucepan and add all the chopped vegetables. Julie just found a stick of celery, so I’ll toss that in too! Now, let’s add the star of the show—soaked lentils, along with a small handful of Scotch broth mix. I’ll season with salt and pepper and give everything a good stir.

Once the water starts boiling, I’ll add in a piece of Parmesan rind, which I’ve cleaned and chopped. This will melt slowly, adding a wonderful depth of flavor. Then, I’ll reduce the heat to medium-low, cover the pot, and let it simmer for about 40 minutes.

After that, I’ll check on the soup—it should be thick and full of rich color. At this point, I’ll add a bay leaf (better late than never!) and let it simmer for another 25 minutes. Now it’s time for the chickpeas. I’ll stir in a can of drained chickpeas and let them heat through for about 20 minutes.

When the soup is done, I like to let it rest for a few minutes before serving. I’ll remove the bay leaf and get ready to enjoy a hearty, vegetable-packed meal. I’m serving mine with warm bread rolls, but toasted bread or bruschetta works just as well.

To finish, I’ll sprinkle some fresh parsley on top, drizzle a bit of raw olive oil, and maybe add a light dusting of grated Parmesan. The soup smells incredible, and the combination of lentils, chickpeas, and vegetables is just perfect.

I hope you try this recipe and enjoy it as much as I do. CIAO!

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