Lentil Noodle Soup
A hearty and comforting vegan soup packed with brown lentils, whole wheat noodles, and classic vegetables. It's a light yet satisfying one-pot meal, perfect for a chilly day and ready in under an hour.
For 6 servings
Sauté the aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
- Add the chopped tomato and cook for 2-3 minutes until it starts to break down.
- Stir in the minced garlic and dried thyme, and cook for another minute until fragrant.
Simmer the lentils
- Pour in the water and add the rinsed brown lentils, bay leaf, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer.
- Cook for 20-25 minutes, or until the lentils are tender but still hold their shape.
Cook the pasta
- Stir in the whole wheat pasta.
- Increase the heat to maintain a gentle simmer and cook, uncovered, for 8-10 minutes, or until the pasta is al dente.
- Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Finish and serve
- Remove the pot from the heat and discard the bay leaf.
- Stir in the fresh lemon juice.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker soup, mash some of the lentils against the side of the pot with a spoon before adding the pasta.
- 2The soup will thicken as it cools. When reheating leftovers, you may need to add a splash of water to reach your desired consistency.
- 3Don't overcook the lentils or they will become mushy. They should be tender but still hold their shape.
- 4Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb liquid.
- 5A splash of lemon juice at the end brightens all the flavors without needing extra salt.
Adapt it for your goals.
Gluten free
Use your favorite gluten-free pasta instead of whole wheat. Cook according to package directions as cooking times may vary.
high proteinHigh protein
Stir in a cup of cooked chickpeas or shredded cooked chicken along with the pasta for an extra protein boost.
healthyHealthy
For extra greens and nutrients, stir in 2 cups of fresh spinach or kale during the last 5 minutes of cooking until wilted.
quickQuick
To save time, use pre-chopped mirepoix (onion, carrot, celery mix) available in most grocery stores.
Why this is on our healthy list.
Excellent Source of Fiber
Lentils and whole wheat pasta are rich in dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
Rich in Plant-Based Protein
Lentils are a fantastic source of plant-based protein, essential for muscle repair, growth, and overall body function.
Heart Healthy
This soup is low in saturated fat and cholesterol. The fiber in lentils can also help manage cholesterol levels, supporting cardiovascular health.
Frequently asked questions
Yes, it is very healthy. It's packed with plant-based protein and fiber from lentils, complex carbohydrates from whole wheat pasta, and vitamins from the vegetables. It is naturally low in fat and made without processed ingredients.
