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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
