soups stews sardinian

Red Lentil Soup

One-pot red lentil soup with tomato passata, soffritto, and bay leaf. A thick Sardinian home soup that comes together in under an hour.

Vegan Gluten-Free Dairy-Free Nut-Free
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Prep 15 min
Cook 45 min
Total 1h
Servings 4
Difficulty Easy

Ingredients

Legumes

Base

Soffritto

Liquid

Aromatics

Finish

Cooking

Seasoning

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Instructions

  1. Finely chop the onion, carrot, celery, and garlic.

  2. Warm the olive oil in a wide, low pot and soften the vegetables over medium heat for about five minutes.

  3. Add the rinsed red lentils, the tomato passata, and the vegetable broth. Stir to combine.

  4. Bring to a boil, then drop the heat to low. Add the bay leaf and a pinch of salt.

  5. Simmer uncovered for 35 to 40 minutes, stirring every so often to prevent sticking. The lentils should collapse into a thick, creamy soup.

  6. Remove the bay leaf. Taste and adjust the salt.

  7. Serve in warm bowls with chopped parsley and a generous thread of raw olive oil on top.

Storage & Meal Prep

Thickens further as it rests. Keeps for 3 days in the fridge and freezes well.

Variations

  • With mixed vegetables: Add diced zucchini, chard, or pumpkin halfway through cooking for a heartier soup.
  • With small pasta: Stir in two tablespoons of small pasta per person during the last ten minutes for a more filling meal.

FAQ

Do I need to soak red lentils?

No. Red decorticated lentils break down quickly and do not need soaking. Rinse them and they are ready to use.

Why is my soup not red?

The color depends on the tomato passata. A deeper, more concentrated passata gives a stronger red. Some red lentils also turn golden as they cook, which shifts the color toward orange.

Can I use brown or green lentils instead?

You can, but they will not break down the same way. The soup will be thinner and the lentils will hold their shape. Add ten minutes to the cooking time.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Legumes
Lentils (Dry)
300 g
Vegetables
Canned Tomatoes (Crushed/Diced)
400 g
Onion (Yellow/White)
110 g
Carrots
61 g
Celery
40 g
Garlic
3 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Parsley
0.3 g

Per Serving

405kcalCalories
21gProtein
57gCarbs
11gFat
11gFiber
Sodium
156mg7% DV
Potassium
1031mg22% DV
Calcium
77mg6% DV
Iron
6.4mg36% DV
Magnesium
59mg14% DV
Vitamin C
25mg28% DV
Vitamin A
147µg16% DV
Vitamin K
21.2µg18% DV
Folate
382µg96% DV
Lentils (Dry)
Canned Tomatoes (Crushed/Diced)
Onion (Yellow/White)
Carrots
Celery
Garlic
Fresh Parsley
Extra Virgin Olive Oil
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Red Lentil Soup belongs in the home pot. I build it around red lentils, tomato passata, and white onion.

I finely chop the onion, carrot, celery, and garlic. I warm the olive oil in a wide, low pot and soften the vegetables over medium heat for about five minutes.

I remove the bay leaf. I taste and adjust the salt. I serve in warm bowls with chopped parsley and a generous thread of raw olive oil on top. I keep the pot quiet and let the broth settle before I serve it.

Part of: The Sardinian Kitchen

Related: Legumes Guide | Sardinian Ingredients Guide