Hearty and healthy, this lentil soup recipe is loaded with flavorful veggies and pasta. Lentil soup is a satisfying, meatless entree you can have on the table in an hour.
¾cupuncooked ditalini pasta (or other small pasta of your choice)
¼cupminced fresh cilantro
Instructions
Heat oil over medium heat in a Dutch oven or large pot. Add onions, carrot, celery, turnip, jalapeño and salt. Cook over medium heat 8 minutes or until vegetables are crisp-tender. Add garlic and sauté 1 minute or until fragrant.
Add broth, water, tomatoes, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until lentils are tender.
Add pasta, bring soup back to boil, and cook 10 minutes or until tender.
Ladle soup into bowls; sprinkle with cilantro.
Video
Notes
Makes about 10 cups of soup. Each serving is a generous cup and a half.
If desired, serve with a dollop of plain Greek yogurt, sour cream, or a sprinkling of cheese.
Slow Cooker Instructions: Put all the ingredients (no sautéing necessary) in your crockpot, turn it on LOW, and cook for 8 hours or until lentils are tender.