The Cheap And Easy Soup I Make Every Week In The Fall

Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe! WATCH OUR FOOD/COOKING PODCAST: https://www.youtube.com/channel/UC05WUqc7GiWsUKMAX6jBJoQ SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** ITALIAN LENTIL SOUP PRINT RECIPE: https://www.sipandfeast.com/italian-lentil-soup/ INGREDIENTS WITH GRAM AMOUNTS 1/4 cup (54 grams) extra virgin olive oil - plus more for finishing 1 medium onion - diced 2 ribs celery - diced 2-3 medium carrots - diced 1 teaspoon (~2 grams) dried oregano 3 ounces (84 grams) tomato paste 8 ounces (226 grams) canned plum tomatoes hand crushed 8 ounces (226 grams) baby spinach 8 cups (1890 grams) water 16 ounces (454 grams) brown or green lentils see notes below 1 rind Parmigiano Reggiano (optional) salt and pepper to taste FOLLOW ME ON INSTAGRAM: https://www.instagram.com/sipandfeast/ Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.