Recipe by Kristin
"You can change the recipe to suit your tastes; use your favorite jarred sauce if you don't have any homemade, or use your own family's meatball recipe!"
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1 1/3 quarts
uncooked long grain white rice
egg, lightly beaten
grated Parmesan cheese
chopped fresh parsley
Italian bread crumbs
salt, to taste
ground black pepper, to taste
grated Parmesan cheese for topping
FYI - This recipe was completely overhauled from my original version. Keep in mind that this dish should be thick enough to almost hold a spoon up in it. I hope this version still does my recipe justice.
Prepared per the recipe, without changes. This soup was only okay for my family. Not sure I will make this again, as it was time consuming forming the meatballs & preparing the lentils & rice separately.
4 stars as written, 5 stars with some adjustments I made. I didn't have to let the rice cook for 20 minutes because it would have burned. I also didn't have to drain the lentils, because after they simmered for 20 mins it was basically a mushy soup itself. I added a lot of dried basil, garlic salt, oregano and more parsley to both the meatballs and the soup itself. The soup was wonderful and hearty - but definitely needed the extra spices for flavor.
This was a terrific recipe for using up a lot of leftovers we had hanging around. I used some homemade meat sauce instead of the separate meatballs - and it turned out beautifully. Even our kids loved it. Beware, though - this makes a BIG pot!
Delicious! I made several changes - instead of making meatballs, took someone's advice and sauteed ground beef with one chopped onion and 2 garlic cloves. Also added spices from another lentil recipe - 1 tsp salt, 1/2 tsp. pepper, 1 tsp basil, 1/4 tsp curry powder. I also used this and that for tomato sauce 1 8oz can tomato sauce, 1 6oz can tomato paste, 2 cups spaghetti sauce. This is the lentil soup recipe I've been trying to find for about 4 years - Thanks!!!
Fabulous recipe, absolutely scrumptious. I made it tonight for dinner and when I first made it, I thought it was going to be too runny. But after I simmered it for 30 mins - PERFECT. Thanks for sharing, this will be a favourite.
Make those meatballs really small otherwise they take over the flavors as you eat the soup but I thought this recipe was so satisfying and appealing to all while you get your protein from the lentils! YUMMO
Made a couple of changes...added extra seasoning as someone else had suggested and a package of dry onion soup mix to the water and tomato sauce. Makes a lot! Pretty good...a nice, hearty soup that goes well with a crusty loaf of bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Italian Lentil Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 324
** Calories from Fat: 107
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