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  • Writer's pictureIsabella Akshay

Minestra di Lenticchie

Italian Creamy Vegan Brown Lentil & Veggie Soup

My All Time Favourite Lentil Soup (adapted from my mum's recipe).

Brown lentils always remind me of my childhood in Sicily. My mum disliked lentils (still does) and would seldom make them. But I absolutely loved lentil soups, especially as I would melt a tiny square (or two) of cream cheese in it.

Onion, celery and carrots are a must in this recipe. Potatoes, tomatoes and spinach make it even tastier and more nutritious. Hope you like this simple recipe from my childhood.

Ingredients (for 2)

  • Brown lentils - 250g, dried

  • Celery - 1 stalk, chopped

  • Onion - 1 large, chopped

  • Carrot - 1 large, chopped

  • Potato - 1 small, cubed

  • Tomato - 1 chopped

  • Spinach - 1 small bunch, chopped

  • Olive oil - 2 tbsp

  • Bay leaf - 1

  • Vegetable stock - 1.5 litre

  • Nutmeg - 1/2 tsp

  • Salt and pepper to taste


Heat the oil in a large pot and add chopped carrot, onion and celery at once. Add salt, pepper, bay leaf and sauté until the onion becomes translucent.

Add the lentils and stir for a minute to slightly toast them. Next, add all the stock, the cubed potato and tomato, black pepper. Cover with a lid and bring to a boil. Lower the flame and cook for about 30 minutes or until the soup has become creamy. Lastly, add the chopped spinach and cook for another 5 minutes.

Dust with a little nutmeg and more olive oil before serving.

Word of the Day


(Soup, pronounced mi·nè·stra)

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