Lentil Noodle Soup
A cozy, hearty bowl of tender lentils and egg noodles swimming in a savory, herb-flecked broth. This soup comes together in one pot with simple vegetables and pantry staples, making it the perfect easy weeknight dinner. Ladle it up steaming hot with crusty bread on the side.
For 4 servings
- saute · ~8 min
Sauté the vegetables.
1.Heat olive oil in a large pot over medium heat.2.Add diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.3.Add minced garlic, thyme, oregano, and black pepper. Stir until fragrant, about 1 minute.TIPDon't rush the softening — the vegetables need to release their natural sweetness. - simmer · ~30 min
Simmer the soup base.
1.Stir in the rinsed lentils and the bay leaf.2.Pour in the water and bring to a boil over high heat.3.Reduce heat to medium-low, cover, and simmer until lentils are tender, about 25-30 minutes.TIPCheck lentils at 25 minutes; they should be tender but still hold their shape. - boil · ~10 min
Cook the noodles in the soup.
1.Stir salt into the simmering soup.2.Add the dried egg noodles directly into the pot.3.Cook, uncovered, stirring occasionally, until noodles are tender, about 8-10 minutes.TIPAdd a splash of water if the soup thickens more than you like. - mix · ~1 min
Finish the soup.
1.Remove and discard the bay leaf.2.Stir in the fresh lemon juice.3.Taste and adjust seasoning if needed. - serve
Ladle into bowls and garnish with fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the dried lentils thoroughly to remove any grit or debris before cooking.
- 2Do not skip softening the mirepoix; this builds the foundational sweetness of the broth.
- 3Test the lentils at the 25-minute mark — they should be tender but not mushy before adding noodles.
- 4Add the egg noodles just before serving to prevent them from overcooking and turning mushy.
- 5Stir in the lemon juice off the heat to preserve its bright, fresh acidity.
- 6Store leftovers separately from the noodles to keep them from absorbing all the broth.
Adapt it for your goals.
Vegetarian / vegan
This recipe is already vegetarian. To make it vegan, simply use a plant-based egg noodle substitute (most wide noodles are egg-free) or swap in any other small pasta like shells or ditalini.
gluten freeGluten-free
Replace the egg noodles with your favorite gluten-free pasta or rice noodles. Cook them separately and add to each bowl to keep them from getting gummy in the gluten-free version.
low oil / oil freeLow-oil / oil-free
For an oil-free version, water-sauté the vegetables in a few tablespoons of vegetable broth instead of olive oil to reduce fat while keeping the flavor.
add protein boostAdd protein boost
Add diced cooked chicken, turkey, or a handful of baby spinach at the end for extra protein and nutrients without overwhelming the lentil-noodle base.
spicy variationSpicy variation
Add a pinch of red pepper flakes or a diced chili with the garlic for a gentle heat that complements the earthy lentils and herb broth.
Why this is on our healthy list.
High in Plant-Based Protein
Lentils are a fantastic source of plant protein and fiber, making this soup especially filling and supportive for muscle repair and digestive health.
Rich in Fiber
With brown lentils and vegetables like carrots and celery, this soup provides a good amount of dietary fiber, which aids digestion and helps maintain steady energy levels.
Good Source of Iron
Lentils are naturally rich in iron, a mineral essential for healthy blood and oxygen transport throughout the body.
Low in Saturated Fat
This soup uses only a small amount of olive oil for sautéing, keeping saturated fat minimal while still offering heart-healthy monounsaturated fats.
Frequently asked questions
Yes, but add them after the noodles are cooked to avoid mushiness. Skip the initial 25-minute simmer and just heat through with the broth.
