Tuscan Inspired Lentil Soup

Tuscan Lentil Soup

It snow here again this week in England – super exciting for an Aussie living aboard. And with the snow came the cold weather and my desire for a hearty and warming soup for lunch.

Today’s soup was inspired from our recent trip to Lucca city in Italy. We had lunch in the one of the city’s piazzas at this little restaurant and they served us a hearty lentil soup.

Traditionally this soup is made with potato and brown lentils (or puy lentils) but I have swapped these ingredients for sweet potato and red lentils.

Lentils are low in calories but high in nutrients. They are high in fiber keeping you feeling fuller for longer, are a good source of folate and magnesium, plus protein and iron to help increase your energy levels.

Tuscan Lentil Soup

Serves 2


  • 1 small onion, chopped
  • 1 sweet potato, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 sprigs of fresh thyme
  • 1/2 cup uncooked red lentils, well rinsed in cold water
  • 2 cups water
  • Sea salt and pepper to taste


  1. Heat olive oil in pot. Add onions and salute until soft and fragrant.
  2. Add sweet potato, carrots and thyme and cook for a few minutes while stirring.
  3. Add rinsed lentils, water, salt and pepper.
  4. Cover and simmer for 25 minutes or until the lentils and veggies are soft.
  5. Puree the soup with a stick blender until the desired consistency is reached. If it too thick, add a little boiling water.
  6. Serve with bread and an extra sprinkle of fresh thyme leaves.

Time Saver Tip

  • Feel free to swap the sweet potato for potato or pumpkin and to use puy or brown lentils instead.
  • This recipe can easily be doubled and frozen into single serve portions.

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