Lentil Soup Recipe with Pasta
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.
Servings: 6
Ingredients
- 16 ounces dried brown lentils (about 2 cups)
- 2 teaspoons extra virgin olive oil
- 1 cup chopped onion (2 small onions)
- 1 cup chopped carrot (3 medium carrots)
- 1 cup chopped celery (3 stalks celery)
- 1 cup peeled and chopped turnip (½ turnip)
- 1 small jalapeño pepper, seeds and ribs removed, finely chopped
- ½ teaspoon kosher salt
- 1 large clove garlic, minced
- 4 cups low sodium vegetable broth
- 5 cups water
- 1 can (14.5 ounces) no-salt-added diced tomatoes
- 2 teaspoons chili powder
- ½ teaspoon dried oregano
- ¾ cup uncooked ditalini pasta (or other small pasta of your choice)
- ¼ cup minced fresh cilantro
Instructions
- Rinse the lentils with cool water in a fine mesh colander and pick through them to make sure there isn't any debris or withered lentils. Set aside.16 ounces dried brown lentils
- 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.2 teaspoons extra virgin olive oil, 1 cup chopped onion, 1 cup chopped carrot, 1 cup chopped celery, 1 cup peeled and chopped turnip, 1 small jalapeño pepper, seeds and ribs removed, finely chopped, ½ teaspoon kosher salt, 1 large clove garlic, minced
- Add broth, water, tomatoes, rinsed lentils, chili powder and oregano to the pot. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until lentils are tender.4 cups low sodium vegetable broth, 5 cups water, 1 can (14.5 ounces) no-salt-added diced tomatoes, 2 teaspoons chili powder, ½ teaspoon dried oregano
- Add pasta, bring soup back to boil, and cook 10 minutes or until tender.¾ cup uncooked ditalini pasta
- Ladle soup into bowls; sprinkle with cilantro. I like to serve the soup topped with shredded cheese (Parmesan is good!) or a dollop of sour cream or Greek yogurt.¼ cup minced fresh cilantro
Video
Notes
- Variations: You can easily switch out the vegetables in this soup. Try diced sweet potatoes or red potatoes instead of turnips. Substitute bell pepper for the jalapeño. Shredded cabbage or kale are really good in this soup, too. Add meat if you want, such as cooked bacon, sausage, or ham.
- Storage/Make ahead: This lentil soup recipe makes a lot of soup, about 10 cups. I like to keep some in the freezer for a quick meal in the future. It freezes well; for best results, thaw overnight in the refrigerator before reheating in the microwave or in a saucepan.
- 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.
Nutrition
Serving: 1.5cups | Calories: 409kcal | Carbohydrates: 73g | Protein: 24g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 273mg | Potassium: 1111mg | Fiber: 27g | Sugar: 8g | Vitamin A: 3995IU | Vitamin C: 18mg | Calcium: 107mg | Iron: 7mg
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