Green Lentil Soup with Proscuitto and Asiago Cheese

Small French lentils provide the protein while the proscuitto lends a smokey, salty flavor to this hearty winter soup. Asiago cheese is reminescent of Parmesan, but with a nutty and creamy flavor.

Green Lentil Soup with Proscuitto and Asiago Cheese

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Serves: 6 Total Time: 1 hour


  • ¼ cup extra-virgin olive oil
  • 1 cup onion, finely diced
  • 1 carrot, sliced (you can leave the peel on)
  • 2 bay leaves
  • 1 celery stalk, sliced
  • 3 sprigs fresh thyme
  • 3 garlic cloves, minced
  • 4 ounces prosciutto, julienned
  • 1 -2 quarts chicken stock
  • 1 pound green lentils (French lentils are best for this recipe!)
  • ½ head butter lettuce, very thinly sliced
  • 1 cup Asiago cheese, grated (you can substitute Parmesan cheese)
  • Fresh Italian parsley, chopped --- to garnish


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