Garlicky Lentil Soup

Garlicky Lentil Soup

This Garlicky Lentil Soup is from Domenica Marchetti’s book The Glorious Vegetables of Italy. It is “thick and hearty, with colorful pieces of carrot and a full garlicky flavor.”

Garlicky Lentil Soup 

Print This Recipe Total time Yield 4–6Source Adapted from Domenica MarchettiPublished
Garlicky Lentil Soup


  • ¼ cup olive oil (plus more for drizzling)
  • 4 clove garlic (peeled and lightly smashed)
  • 3 carrots (sliced)
  • 1 onion (diced)
  • 1 fennel bulb (trimmed and diced)
  • 1 stalk celey (diced)
  • 8 ounce Tuscan Kale (chopped)
  • 1 medium Yukon gold potato (or similar, peeled and diced)
  • 1 turnip (peeled and diced)
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon sea salt
  • ¼ teaspoon crushed red pepper flakes
  • 4 cup vegetable stock
  • 4 cup water
  • 2 cup brown lentils
  • homemade croutons (optional)


Heat oil in a large Dutch oven set over medium heat. Add garlic, cook until fragrant; about 1 minute. Stir in carrots, onion, fennel, and celery. Cook, stirring occasionally until the vegetables have softened, but have not yet begin to color; about 7 minutes. Add kale, potato, turnip, thyme, bay leaf, salt, and crushed red pepper flakes; gently stir to combine. Cook, stirring occasionally, until the kale begins to wilt. Add the stock and water; stir in lentils.

Raise the heat to medium-high. Just as the mixture begins to bubble, reduce the heat to a simmer, partially cover the pot and cook, stirring occasionally for 45 minutes. Uncover, discard bay leaf and whatever is left of the thyme sprigs; adjust seasoning.

Ladle soup into shallow bowls, drizzle with olive oil and top with croutons (if using). Serve immediately.