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

Introduction

Easy Lentil Noodle Soup is a comforting one-pot meal that comes together in just 30 minutes. Packed with hearty lentils, tender noodles, and aromatic spices, it’s perfect for a quick and nourishing lunch or dinner.

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 can)
• 2 cans lentils (15 oz / 400 g each can – rinsed)
• ¾ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (plus red pepper flakes to taste)
• 4 ounces short pasta (like ditalini, small shells, broken angel hair, or elbow)
• 2 tablespoons chopped parsley
• 1 lemon

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrot. Cook for about 4–5 minutes, stirring often, until the vegetables start to soften.
2. Step 2: Stir in the grated garlic, tomato paste, turmeric, 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 sticking.
3. Step 3: Pour in the vegetable broth, crushed tomatoes, rinsed lentils, salt, and black pepper. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 10 minutes.
4. Step 4: Add the short pasta to the soup. Cook until the noodles are tender but not mushy—this usually takes about 8 to 12 minutes depending on the pasta type. If the soup thickens too much, add a little hot water or more broth to loosen it.
5. Step 5: Turn off the heat. Serve the soup with a squeeze of fresh lemon juice, a sprinkle of chopped parsley, and a drizzle of good olive oil for extra flavor.

Tips & Variations

• Use any small pasta you have on hand for convenience and variety.
• For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper.
• Add wilted spinach or kale near the end of cooking for extra greens and nutrients.
• Rinse canned lentils well to reduce sodium and improve texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to restore the consistency if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but dried lentils need to be soaked and cooked separately before adding to the soup. This will increase the overall cooking time. Use about 1 cup of dried lentils, cooked until tender.

What can I substitute for the short pasta?

You can use any small-shaped pasta like orzo, couscous, or even broken spaghetti. Just adjust the cooking time as needed based on the pasta type.

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

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★★★★★

4.9 from 138 reviews

A comforting and nutritious one-pot lentil noodle soup that comes together in just 30 minutes. This easy recipe combines hearty lentils, aromatic spices, and tender pasta in a flavorful tomato and vegetable broth base, perfect for a quick lunch or dinner.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

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Vegetables and Aromatics

• 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

Spices and Seasonings

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

Liquids and Canned Goods

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

Pasta and Garnish

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

Instructions

1. Make flavor base: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrot. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften and become fragrant.
2. Add garlic and spices: Stir in the grated garlic, tomato paste, turmeric, cumin, and a pinch of red pepper flakes. Cook for about 1 minute until the mixture is fragrant. If the pot becomes dry at this point, add a small splash of water to prevent sticking.
3. Simmer soup: Pour in the vegetable broth, crushed tomatoes, rinsed lentils, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
4. Cook the pasta: Stir in the short pasta and continue to cook until the noodles are tender but not mushy, approximately 8 to 12 minutes depending on the pasta type. If the soup thickens too much, add a little hot water or extra broth to reach your desired consistency. Turn off the heat once pasta is cooked.
5. Serve: Ladle the soup into bowls and finish with a squeeze of fresh lemon juice, chopped parsley, and a drizzle of good quality olive oil for extra brightness and flavor.

Notes

• You can use any small pasta you have on hand such as ditalini, small shells, or broken angel hair.
• Adjust the spice level by increasing or decreasing the amount of red pepper flakes.
• If you prefer a thicker soup, reduce the broth slightly or let it simmer longer before adding pasta.
• Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove adding extra broth as needed.

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