The Best Italian Lentil Soup Ever

Updated: May 9, 2020

This recipe was inspired by Cook's Best Soups & Stews magazine: Italian Lentil & Escarole Soup. This is the third in our Cook's Soup Series. We put our own spin on this for sure, using endive instead of escarole. We added the corn last minute, but it was definitely a great addition! The corn added a necessary texture and sweetness, that really completed the palette.

This is our new favorite soup of all time, we cannot express how tasty and nutritious it is! You must give this a try <3


  • 4 cups chicken broth

  • 3 cups water

  • 1 onion

  • 1 cheese rind (Asiago or Parmesan)

  • 2 Belgian endive lettuce

  • 1 carrot

  • 1 celery bunch

  • 6 garlic cloves

  • 2 tablespoons fresh parsley

  • 1 can diced tomatoes

  • 1/2 lb lentils

  • 1/4 lb barley rice

  • 1 bag or can roasted corn

  • 2 tablespoons Olive oil & 2 tablespoons butter


  • Dice all veggies and cut rind off cheese

  • Pour olive oil & butter in pot and turn on saute mode

  • Add carrot, celery, onion, parsley, corn, garlic, salt & pepper

  • Saute for 15-20 minutes, stirring regularly until reduced

  • Add broth, water, tomatoes, bay leaves, lentils, barley rice, and cheese rind

  • Pressure cook on normal for 15 minutes (or simmer on low for 1.5 hours)

  • Once safe, open lid and stir well, season to preference (salt & pepper, cayenne optional)

  • Stir in chopped endive lettuce

  • Pour into your favorite bowl and top with grated cheese, parsley, and a drizzle of olive oil


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