Lentil Noodle Soup (Printable Version)
A comforting bowl featuring tender lentils, vegetables, and noodles in aromatic spiced broth.
# What You Need:
→ Lentils & Grains
01 - 1 cup brown or green lentils, rinsed
02 - 4 oz egg noodles or any short pasta
→ Vegetables
03 - 1 medium onion, diced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 1 medium tomato, diced (or 1 cup canned diced tomatoes)
→ Liquids
08 - 7 cups vegetable broth
09 - 1 tbsp olive oil
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1/2 tsp smoked paprika (optional)
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tbsp fresh parsley, chopped
16 - Lemon wedges (optional)
# How-To:
01 - In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in garlic and tomato; cook for 2 minutes.
03 - Add lentils, cumin, thyme, bay leaf, paprika, and vegetable broth. Bring to a boil.
04 - Reduce heat, cover, and simmer for 20 minutes, until lentils are just tender.
05 - Add noodles to the soup. Simmer uncovered for 8–10 minutes, until noodles and lentils are cooked.
06 - Remove bay leaf. Season with salt and pepper to taste.
07 - Ladle soup into bowls. Garnish with parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The way the noodles soak up that spiced broth makes every bite feel like comfort
- It comes together faster than you can watch an episode of your favorite show
- Leftovers somehow taste even better the next day
02 -
- The noodles will continue soaking up broth as they sit, so you may need to add a splash of water or broth when reheating leftovers
- Lentils vary in cooking time, so taste one at the 20 minute mark before adding noodles
03 -
- Rinse lentils under cold water until the water runs clear
- Use glutenfree pasta to make this safely glutenfree