Lentil Noodle Soup

The steam rising from my grandmother's soup pot always meant comfort was coming. I've been making variations of this lentil noodle soup for years, especially on those gray afternoons when nothing sounds better than something warm and forgiving in a bowl. This particular version came together during a particularly brutal winter when my roommate and I were trying to stretch our grocery budget without sacrificing heartiness.

I remember serving this to a friend who was convinced she hated lentils. She went back for thirds and asked for the recipe before she'd even put her spoon down. Something about the combination of cumin and smoked paprika gives it this subtle warmth that makes people pause and ask what's in it.

Ingredients

• 1 cup brown or green lentils: I prefer green lentils here because they hold their shape better during the longer simmer time, giving each spoonful more texture and substance
• 4 oz egg noodles or short pasta: The egg noodles absorb some of the broth and become impossibly tender, but any small pasta works wonderfully
• 1 medium onion, diced: The foundation of that deep savory base that develops during the first few minutes of sautéing
• 2 medium carrots, sliced: They add natural sweetness and that classic soup vegetable texture everyone recognizes
• 2 celery stalks, sliced: Don't skip these, they provide the aromatic backbone that makes the soup taste complete
• 2 cloves garlic, minced: Add this right before the liquids so it doesn't burn and turn bitter
• 1 medium tomato, diced: Fresh tomato adds brightness but canned works perfectly fine when tomatoes aren't in season
• 7 cups vegetable broth: I use low sodium broth so I can control the salt level myself
• 1 tbsp olive oil: Just enough to help soften the vegetables and carry the fat soluble flavors
• 1 tsp ground cumin: This earthy spice is what gives the soup its signature warmth
• 1 tsp dried thyme: Adds that classic herb note that pairs so beautifully with lentils
• 1 bay leaf: The secret ingredient that deepens the overall flavor profile
• 1/2 tsp smoked paprika: Completely optional but I love the subtle smoky depth it adds
• Salt and black pepper: Season generously at the end, as the lentils absorb quite a bit of salt
• 2 tbsp fresh parsley: Fresh herbs at the end make everything taste brighter and more finished

Instructions

Build your flavor foundation:

Heat olive oil in your largest soup pot over medium heat, then add the onion, carrots, and celery. Let them soften and become fragrant for about 5 minutes, stirring occasionally so nothing browns too quickly.

Add the aromatics:

Stir in the garlic and diced tomato, cooking for just 2 minutes until the garlic becomes fragrant and the tomato starts to break down slightly.

Bring it all together:

Pour in the lentils, cumin, thyme, bay leaf, smoked paprika, and vegetable broth. Bring everything to a gentle boil, watching carefully so it doesn't boil over.

Let the lentils work their magic:

Reduce the heat to low, cover with a lid, and simmer for 20 minutes. The lentils should be tender but still holding their shape, not mushy or falling apart.

Add the noodles:

Stir in the egg noodles and simmer uncovered for another 8 to 10 minutes. The noodles will plump up beautifully and the broth will thicken slightly from the starch.

Finish with seasoning:

Fish out and discard the bay leaf, then taste the soup and season generously with salt and pepper. This is when it really comes together, so don't be shy with the seasoning.

Serve it up:

Ladle the hot soup into bowls, scatter fresh parsley on top, and put lemon wedges on the table. That squeeze of bright acid right before eating transforms everything.

Pin it

This soup became my go-to during a particularly stressful semester when I needed something that felt like a hug but didn't require hours of attention. There's something profoundly satisfying about watching it transform from a pile of ingredients into something that sustains you.

Making It Your Own

Sometimes I'll add a handful of spinach or kale during the last few minutes of cooking, just until it wilts. The greens turn silky and absorb all those lovely spices without overpowering the dish. You can also stir in some cooked beans or chopped greens if you want to bulk it up even more.

Serving Suggestions

Crusty bread is non negotiable in my house when this soup is on the menu. I love tearing pieces of warm bread and dipping them right into the broth, soaking up all those spiced juices. A simple green salad with a bright vinaigrette cuts through the richness beautifully.

Storage and Meal Prep

This soup keeps beautifully in the refrigerator for up to five days and freezes like a dream if you want to portion it out for later. The noodles will soften even more as they sit in the broth, which I actually prefer. If you're planning to freeze it, consider cooking the noodles separately and adding them when you reheat so they don't become too soft.

• Let the soup cool completely before transferring to airtight containers
• Freeze in individual portions for quick work lunches
• Add a splash of water or broth when reheating if it's too thick

Pin it

There's something so honest about a bowl of lentil soup, simple and unpretentious yet completely satisfying. I hope this recipe finds its way into your regular rotation the way it has in mine.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors have time to meld. Store in the refrigerator for up to 4 days. The noodles will absorb some broth, so you may need to add extra liquid when reheating.

→ What type of lentils work best?

Brown or green lentils are ideal because they hold their shape during cooking. Red lentils tend to break down and become mushy, which would change the texture of the soup significantly.

→ Can I use different pasta shapes?

Absolutely. Small pasta shapes like macaroni, small shells, or broken spaghetti pieces work well. Just adjust cooking time slightly based on the pasta package directions.

→ How do I freeze this soup?

For best results, freeze the soup without the noodles. Cook the lentils and vegetables, cool completely, then freeze for up to 3 months. Add freshly cooked noodles when reheating.

→ Can I make this vegan?

The soup is naturally dairy-free. Simply substitute egg noodles with your favorite vegan pasta option and ensure your vegetable broth is certified vegan.

→ What can I add for more protein?

Consider adding shredded cooked chicken, cubed tofu, or white beans during the last 10 minutes of cooking. These additions complement the existing flavors beautifully.