Easy Lentil Noodle Soup (One Pot, 30 Minutes) Recipe

Introduction

This easy lentil noodle soup comes together in just one pot and about 30 minutes, making it perfect for busy weeknights. Packed with warm spices, hearty lentils, and tender noodles, it’s a comforting and nutritious meal that satisfies every time.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped or sliced
• 2 cloves garlic, grated
• 2 tablespoons tomato paste
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 5 cups vegetable broth
• 1 can crushed tomatoes (15 oz / 400 g)
• 2 cans lentils (15 oz / 400 g each), rinsed
• ¾ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• Red pepper flakes, to taste
• 4 ounces short pasta (ditalini, small shells, broken angel hair, or elbow)
• 2 tablespoons chopped parsley
• 1 lemon

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and carrot. Cook for about 4 to 5 minutes, stirring often, until the vegetables start to soften.
2. Step 2: Stir in grated garlic, tomato paste, turmeric, cumin, and red pepper flakes. Cook for 1 minute until fragrant, adding a splash of water if the pot looks dry.
3. Step 3: Pour in vegetable broth, crushed tomatoes, lentils, salt, and black pepper. Bring the mixture to a gentle boil, then lower heat and simmer for 10 minutes.
4. Step 4: Add the short pasta and cook until the noodles are tender but not mushy, about 8 to 12 minutes depending on the pasta type. If the soup thickens too much, add hot water or more broth to loosen it.
5. Step 5: Turn off the heat. Serve the soup with a squeeze of fresh lemon, chopped parsley, and a drizzle of good olive oil.

Tips & Variations

• Use gluten-free pasta to make the soup suitable for gluten-sensitive diets.
• Add a handful of spinach or kale during the last few minutes of cooking for extra greens.
• Adjust the red pepper flakes to control the spice level according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if the soup has thickened. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but you will need to cook the dried lentils separately before adding them to the soup, as they require more cooking time than canned lentils.

What pasta works best in this soup?

Small shapes like ditalini, small shells, broken angel hair, or elbow pasta work best because they cook quickly and blend well with the lentils.

Easy Lentil Noodle Soup (One Pot, 30 Minutes) Recipe

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★★★★★

4.6 from 62 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Easy Lentil Noodle Soup is a hearty, one-pot meal ready in just 30 minutes. Packed with tender lentils, vegetables, and comforting pasta, it’s seasoned with turmeric, cumin, and tomato paste for a flavorful, nutritious, and warming soup perfect for any day of the week.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped or sliced
• 2 cloves garlic, grated

Spices & Seasonings

• 2 tablespoons tomato paste
• 2 teaspoons turmeric
• 1 teaspoon cumin
• Pinch of red pepper flakes (to taste)
• ¾ teaspoon salt (or to taste)
• ¼ teaspoon black pepper

Liquids & Canned Goods

• 5 cups vegetable broth
• 1 can crushed tomatoes (15 oz / 400 g)
• 2 cans lentils (15 oz / 400 g each), rinsed

Other

• 4 ounces short pasta (ditalini, small shells, broken angel hair, or elbow)
• 2 tablespoons chopped parsley
• 1 lemon (for squeezing fresh juice)

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Instructions

1. Make flavor base: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 large chopped onion, 1 chopped stalk of celery, and 1 chopped or sliced carrot. Cook for about 4–5 minutes, stirring often, until the vegetables start to soften.
2. Add garlic and spices: Stir in 2 grated garlic cloves, 2 tablespoons tomato paste, 2 teaspoons turmeric, 1 teaspoon cumin, and a pinch of red pepper flakes. Cook for 1 minute until fragrant. If the pot looks dry, add a splash of water to prevent burning.
3. Simmer the soup: Add 5 cups vegetable broth, 1 can crushed tomatoes, 2 rinsed cans of lentils, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to develop the flavors.
4. Add pasta and finish cooking: Stir in 4 ounces of short pasta and cook until noodles are tender but not mushy, roughly 8 to 12 minutes depending on pasta type. If the soup becomes too thick, adjust consistency by adding hot water or more broth as needed.
5. Serve: Turn off heat and serve hot with a squeeze of fresh lemon juice, sprinkled chopped parsley, and a drizzle of good quality olive oil for added brightness and richness.

Notes

• Choose small pasta shapes like ditalini, small shells, broken angel hair, or elbow for the best texture in this soup.
• Rinse canned lentils well to reduce sodium and improve flavor.
• Add red pepper flakes gradually to control the level of spiciness based on preference.
• If you prefer a thicker soup, reduce the amount of broth slightly or simmer longer to concentrate flavors.
• Fresh lemon juice added just before serving brightens and balances the dish.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: lentil soup, easy soup recipe, one pot meal, vegetarian soup, noodle soup, healthy soup, quick dinner