Name: Easy Lentil Noodle Soup (One Pot, 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil (extra virgin); 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); 3/4 teaspoon salt, or to taste; 1/4 teaspoon black pepper; Red pepper flakes, to taste; 4 ounces short pasta (such as ditalini, small shells, broken angel hair, or elbow); 2 tablespoons chopped parsley; 1 lemon

Description

This easy lentil noodle soup is hearty, comforting, and packed with warming spices. Made in one pot in just 30 minutes, it’s a nourishing meal perfect for busy weeknights.

Ingredients

2 tablespoons olive oil (extra virgin)
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)
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
Red pepper flakes, to taste
4 ounces short pasta (such as ditalini, small shells, broken angel hair, or elbow)
2 tablespoons chopped parsley
1 lemon

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrot. Cook for 4–5 minutes, stirring often, until softened.
Stir in the garlic, tomato paste, turmeric, cumin, and red pepper flakes. Cook for 1 minute until fragrant. Add a splash of water if needed.
Add the vegetable broth, crushed tomatoes, lentils, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
Stir in the pasta and cook until tender, about 8–12 minutes depending on the pasta used.
If the soup becomes too thick, add more hot water or broth as needed. Turn off the heat and serve with parsley, a squeeze of lemon, and a drizzle of olive oil.

Notes

Use gluten-free pasta to make this soup gluten free.
The soup thickens as it sits, so add extra broth when reheating.
Fresh spinach or kale can be stirred in during the last few minutes of cooking.
Store leftovers in the refrigerator for up to 4 days.

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

Nutrition

Serving Size: 1 bowl
Calories: 360 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 13 g
Protein: 16 g
Cholesterol: 0 mg