Grandma’s Sicilian Lentil Soup
⭐️ Recipe Featured in Hannaford’s Fresh Magazine!
I don’t know if I can think of another recipe that reminds me more of my Sicilian grandmother, Josephine than her lentil soup. She made it on repeat throughout her life and ours. Like her, it was warm, comforting, unfussy and always delicious! It was also incredibly practical, as she often used the base soup as a way to reinvent leftovers in the fridge. But despite its variations, depending on what she had to work with, there were enough consistent elements that its flavor remains iconic and etched in my memory forever. It’s important to me to preserve this base recipe so my family can alway have a touchstone to her cozy, welcoming kitchen.
This easy Sicilian lentil soup is a simple, rustic Italian recipe made with lentils, vegetables, herbs, and broth—perfect for an easy, nourishing meal.
❤️ Why You’ll Love This Recipe
- One-pot, pantry-friendly recipe
- Hearty, protein-rich, and naturally comforting
- Inspired by a traditional Sicilian family recipe
- Perfect for meal prep and leftovers
How to Add Flavor to Lentil Soup
This Sicilian lentil soup is a rustic, comforting Italian classic inspired by my grandmother Josephine. Made with simple pantry ingredients like lentils, vegetables, and herbs, it’s hearty, nourishing, and endlessly adaptable—just the way she made it.
What makes this version special is how it transforms humble lentils into something deeply flavorful with fresh herbs, parmesan, and a spoonful of pesto. Whether you’re looking for an easy weeknight dinner or a cozy, make-ahead meal, this soup delivers every time.
Try It with Homemade Bone Broth
A Simple Upgrade for Deeper Flavor
For an even richer, more nourishing soup, swap water or store-bought stock for homemade bone broth. It adds body, depth, and a subtle savoriness that enhances the lentils without overpowering them. If you have a batch on hand, this is the perfect place to use it—and once you try it, it’s hard to go back.
Pin This Recipe to Have it Handy
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Soup and Slippers Series
This recipe is part of my Soup and Slippers series—because as the temperatures drop and cozy season sets in, nothing feels more comforting than a steaming bowl of soup and a pair of warm slippers.
Through this mini series, I’m celebrating iconic comfort soups – from heirloom family recipes to soups from around the world, exploring not only how they’re made, but also the memories and meanings they carries. Some soups warm your stomach; others warm your soul. Sicilian Lentil Soup does both.
Check out more soups in the series.
Ingredients for Sicilian Lentil Soup
This simple ingredient list reflects traditional Sicilian cooking—humble, seasonal, and built for flavor.
- ONION (Diced)
- CARROTS (Diced)
- CELERY- (Diced)
- OLIVE OIL
- SEA SALT
- GARLIC (Minced)
- DRY WHITE WINE (Like Chardonnay or Sauvignon Blanc)
- GREEN OR BROWN LENTILS (Rinsed)
- CAN OF DICED TOMATOES (Rinsed)
- CHICKEN STOCK
- HERBS (Rosemary, Thyme)
- TOMATO PASTE
- SALT + PEPPER
- FRESH SPINACH OR KALE
Grandma’s Sicilian Lentil Soup
This Sicilian lentil soup, inspired by my grandmother, is simple, comforting, and full of heart. Fresh herbs, parmesan, and a dollop of pesto brighten the rustic lentils, turning every bowl into cozy, timeless comfort.
Ingredients
- 1 cup onion – diced
- 2 carrots – diced
- 1 celery stalk – diced
- 1 TBSP good quality olive oil
- 1 tsp salt
- 3–4 cloves garlic, minced
- 1/2 cup white wine
- 1.5 cups green or brown lentils (rinsed)
- 6.5 cups chicken stock
- 1 bunch of herbs (Rosemary, Thyme)
- 1 TBSP tomato paste
- Salt and Pepper to taste
- 1 cup of fresh spinach or kale (roughly chopped)
- Fresh chopped parsley or basil and pesto for garnish
Instructions
- In a pan on medium heat cook diced onion, carrots and celery stalk in olive oil.
- Add 1 tsp of salt after a minute and cook vegetables for another 2 minutes
- Add minced garlic and tomato paste. Cook for about 30–60 seconds, stirring constantly, until fragrant and the tomato paste darkens slightly in color.
- Add white wine to cooked vegetables and cook for another minute
- Add 1.5 cups of lentils, herb bouquet and chicken broth/stock and let simmer for about 45 minutes. Add more broth as needed to preference.
- Remove herbs and discard.
- Add fresh spinach and cook for another minute until it is wilted.
Garnish with a dollop of homemade or good quality pesto, chopped parsley or basil and plenty of freshly ground parmesan cheese.
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Matriarch Muse : Josephine
My grandmother, Josephine Manganaro Palmeri was born in Pittston, Pennsylvania in 1911. Her parents immigrated from Sicily. Her cooking style was rustic, simple, pragmatic, in that she used everything she had, and always SO delicious. Her kitchen always smelled of garlic and olive oil and more often than not, she had a mouthwatering pot of sauce simmering on the stove. She didn’t have a sweet tooth personally, but when company came or on the holidays, she would make scrumptious Italian cookies, like her famous Italian Pink Wedding Cookies.
FAQS
Yes! Lentil soup freezes beautifully. Cool completely, store in airtight containers, and reheat gently on the stove. Add a splash of water or broth if it thickens too much.
Brown or green lentils hold their shape well, while red lentils will break down and create a creamier texture. I personally prefer brown lentils for an authentic rustic feel.
Layering flavors is key. Start with a good soffritto (onion, carrot, celery), add herbs like thyme or bay leaves, and finish with a drizzle of olive oil, a spoonful of pesto, or a sprinkle of parmesan.
Absolutely! Just use vegetable broth instead of chicken or bone broth, and skip the parmesan—or use a plant-based alternative.
Lentil soup is my ultimate comfort food! My mom made it all the time. I really like the addition of fresh herbs in this recipe. It elevates and brightens the flavors.
Thanks so much for sharing, Kate. I feel like lentils are such a great foundation upon which to build flavors. They are my comfort food too and feel like a time machine to my childhood, sitting in my grandma’s cozy kitchen. 🙂
I grew up on Lentil Soup. My Italian grandma made it by heart (in every sense of the word) and never wrote down her recipe. I was really excited to try this yummy recipe and will definitely keep it handy.
Thanks for sharing, Sandy. It is definitely one of those soups that feels like a cozy blanket on a cold day. All the more so when it brings back happy memories of family.
I do not see when to add tomato paste or can of tomatoes. Am I missing something?
Hi Michele. Great question! The tomato paste gets added when the garlic goes in. Letting it cook briefly with the vegetables helps deepen the flavor and removes any raw tomato taste. Then you deglaze with the wine and continue with the recipe from there. Thanks for catching that!