Italian Red Lentils
Prep time
Cook time
Total time
A mixed texture food with lots of aromatic vegetables and herbs that Italian cookery is famous for.
Recipe type: Main Meal
Cuisine: Italian
Serves: 4 Bowls
  • 8 Roasted Vine Tomatoes (Roast in advance by grilling for 15 minutes with some olive oil and a sprinkle of salt)
  • 1 tbsp Olive Oil
  • 1 Large Carrots, Diced
  • 1 Large Fennel Bulb, Diced
  • 2 Stalks of Kale, Chopped with FIbrous Ribbing Removed
  • 2 Cloves of Garlic, Crushed
  • ½ Cup rinsed Red Lentils
  • ½ tsp Thyme Leaves
  • 8 Ripe Vine Tomatoes, Roasted
  • ¼ tsp Ground Black Pepper
  • 1L Salt Reduced Vegetable Stock
  • Optional: 1-2 Chorizo or Italian sausages, ½ handful of fresh parsley, Chilli Flakes, Sprinkles of Parmesan Cheese or Olives.
  • This was served with home made potato chips, fresh fennel sticks, olives, slices of tomato and garlic bread at our house.
  1. In a large soup pot, sautee your fennel and carrot in the olive oil. Once they are starting to cook down (3 mins) add the garlic.
  2. After a further 2 minutes of cooking add the roasted tomatoes, thyme and kale.
  3. Finally add the red lentils, stock, pepper and chilli flakes (optional) and bring to the boil.
  4. Once it is boiling, let simmer for 25 mins.
  5. Using a hand blender, blitz to get a consistency your family likes.
  6. In the meantime, you can pan fry your chorizo (or italian sausage) that can be chopped and added to the top.
  7. Have the parmesan, olives, sausage and parsley available for the family to add themselves to the top of the soup once they are at the table. This is a way to incorporate the division of responsibility principles into a more difficult "mixed texture" meal.
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