Lentil Noodle Soup (Printable version)
A warming bowl featuring tender lentils, vegetables, and noodles in a savory spiced broth. Ready in under an hour for cozy nourishment.
# Ingredient list:
→ 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
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tbsp fresh parsley, chopped
16 - Lemon wedges
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and diced tomato. Continue cooking for 2 minutes until fragrant and tomato begins to break down.
03 - Add rinsed lentils, ground cumin, dried thyme, bay leaf, smoked paprika, and vegetable broth. Bring mixture to a boil, then reduce heat, cover, and simmer for 20 minutes until lentils are just tender.
04 - Add egg noodles to the simmering soup. Cook uncovered for 8 to 10 minutes until noodles are al dente and lentils are fully tender.
05 - Remove and discard bay leaf. Season soup with salt and black pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.
# Expert Tips:
01 -
- Everything simmers in one pot, leaving you with minimal cleanup and maximum flavor
- The lentils and pasta create this incredible creamy texture without any dairy
- It tastes even better the next day, making it perfect for meal prep lunches
02 -
- I learned the hard way that adding noodles too early makes them bloated and mushy, so wait until the lentils are almost done
- The soup continues thickening as it sits, so the broth might look thinner than you expect while it's still hot
- Red lentils will completely dissolve and make the soup creamy, while green and brown hold their shape better
03 -
- Rinse your lentils thoroughly and pick through them for any small stones or debris
- Low sodium broth lets you control the salt level, as lentils absorb quite a bit while cooking