Green lentil and vegetable soup

This very healthy soup brings together many winter vegetables. Feel free to add or skip ingredients in order to make a soup more suitable to your taste. Using rice together with pulses aids digestion, a trick widely used in Italy.


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  • 500 gr green lentils
  • 250 gr spinach or kale
  • 2 leeks, chopped
  • 2 carrots, sliced thin
  • 2 red pepper, or one green and one red, cut in strips
  • half a bunch of celery greens or parsley
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 1 clove of garlic
  • olive oil
  • vinegar, salt, pepper
  • ½ cup of short or long grain rice (optional)"


Pick and rinse the lentils thoroughly.

Place lentils in already boiling water and remove the scum. 

Drain, fill the pot with fresh water and add carrots, garlic, tomato paste, bay leaf, celery together with 2-3 tbsp of olive oil.

Boil for about 40 minutes.

Add the chopped leeks, spinach, peppers and rice and continue boiling for another 20 minutes, or until tender. 

Season well and serve with balsamic or regular vinegar.

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