This easy lentil noodle soup is a practical weeknight dinner made with pantry staples and one pot. Lentils, vegetables, and pasta cook together into a balanced meal that’s ready in 30 minutes and filling enough on its own.
For more easy lentil soup recipes, check out our Mediterranean lentil soup, creamy red lentil soup, tomato lentil soup, and turmeric lentil soup.
A Hearty Lentil Noodle Soup That Makes Dinner Easy
This easy lentil noodle soup is the kind of simple dinner Louise and I make when we want something healthy, reliable and filling without much effort. It’s ready in about 30 minutes, uses pantry ingredients, and cooks in one pot.
The spices add flavor without overpowering the dish. The pasta cooks directly in the broth, so everything comes together naturally. Lentils, vegetables, and noodles make it substantial enough to work as a full meal.
It’s naturally rich in fiber and protein, and balanced enough to stand on its own. Bread or yogurt are optional, not required.
Inspired by our vegetarian harira, this version is simpler, easier, and just as comforting ❤️
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: adds richness and depth. Substitute avocado oil or any neutral vegetable oil.
- Onion, carrot, and celery: this classic base gives the soup its savory sweetness. To save time, use frozen pre-chopped mirepoix from the freezer section.
- Garlic: adds warmth and aroma. If garlic is not tolerated, use garlic-infused olive oil for gentle flavor.
- Tomato paste: deepens the broth and adds richness. You can omit it if you don’t have it, but the flavor will be lighter.
- Turmeric and cumin: add color and subtle warmth without overpowering. Smoked paprika or coriander are nice alternatives.
- Vegetable broth: keeps this a true one pot lentil soup. Use water plus a bouillon cube if needed. Chicken broth works as well.
- Crushed tomatoes: create a light, comforting base. Diced tomatoes or tomato puree both work.
- Lentils: canned brown or green lentils are the easiest option. Cooked red lentils make the soup softer and thicker. If using dried brown or green lentils, add extra broth and simmer 30 to 45 minutes until tender.
- Short pasta: makes it a cozy lentil soup with pasta. Use broken spaghetti, orzo, elbows, or any small shape. Gluten-free pasta works too.
- Parsley and lemon: brighten the final dish. Try cilantro or a small splash of vinegar for variation.
How to Make Lentil Noodle Soup
Step 1: Soften the veggies
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, celery, and carrot. Stir and cook for 4 to 5 minutes, until the veggies start to soften.
Step 2: Wake up the flavors
Add the grated garlic, tomato paste, turmeric, cumin, and a pinch of red pepper flakes.
Stir for 1 minute, until everything smells fragrant. If the pot looks dry, add a small splash of water.
Step 3: Simmer the soup
Pour in the vegetable broth. Add the crushed tomatoes, drained and rinsed lentils, salt, and black pepper.
Bring to a gentle boil, then lower the heat. Simmer for 10 minutes to blend the flavors.
Step 4: Cook the pasta and serve
Stir in the short pasta and cook until just tender, about 8 to 12 minutes (check the package).
Stir once in a while so the pasta doesn’t stick. If the soup gets too thick, add a little hot water or more broth.
Turn off the heat. Serve hot with a squeeze of lemon, parsley, and a drizzle of good olive oil.
Tips
- Rinse the canned lentils well to remove excess salt and keep the broth clean and balanced.
- Don’t rush the first sauté step. Let the onion, carrot, and celery soften properly. This builds flavor without extra ingredients.
- Cook the tomato paste for one full minute before adding liquid. This removes raw taste and makes the soup richer.
- Use dried lentils if you prefer. Add about ¾ cup dried brown or green lentils and 1 to 2 extra cups of broth. Simmer 30 to 45 minutes, until tender, before adding the pasta.
- Add the pasta toward the end and cook just until al dente. It will keep absorbing liquid as it sits.
- Adjust the thickness to your taste. Add more broth for a lighter soup or let it simmer longer for a thicker texture.
- Finish with lemon. A squeeze at the end brightens the whole pot and makes the flavors pop.
- Store leftovers without pasta if possible. If making ahead, cook and store the pasta separately so it doesn’t get too soft.
Frequently Asked Questions
Yes. The flavor actually improves after a few hours as everything has time to blend together.
Keep in mind that the pasta will keep absorbing broth as it sits. When reheating, just add a splash of water or broth to loosen it up.
When we know we’re making it ahead, we turn off the heat a few minutes early and let the pasta finish cooking in the residual heat of the pot. That way, when we eat it later, the noodles are tender but not overcooked.
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. If possible, store the pasta separately so it stays tender and not mushy.
Yes, but it freezes best without the pasta. Freeze the soup base, then cook fresh pasta when you’re ready to serve.
Brown or green lentils work best for texture. Red lentils will break down more and create a softer, thicker lentil vegetable soup.
Absolutely. With lentils, vegetables, and pasta, it’s filling enough to stand on its own as a complete meal.
If you’d like a little extra protein, you can stir in some shredded cooked chicken, like rotisserie chicken, just before serving.
More Easy Lentil Dinners to Try
- Mediterranean lentil orzo
- Easy lentil patties
- Mediterranean chopped lentil salad
- Greek lentil salad
- Mediterranean lentil and rice
- Lentil sweet potato patties
- Lentil and quinoa skillet
- Lentil stew
If you try this Lentil Noodle Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Easy Lentil Noodle Soup (One Pot, 30 Minutes)
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 large onion chopped
- 1 stalk celery chopped
- 1 carrot chopped or sliced
- 2 cloves garlic grated
- 2 tablespoons tomato paste
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 5 cups vegetable broth
- 1 can crushed tomatoes 15 oz / 400 g can
- 2 cans lentils 15 oz / 400 g each can – rinsed
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper plus red pepper flakes to taste
- 4 ounces short pasta like ditalini, small shells, broken angel hair, or elbow
- 2 tablespoons chopped parsley
- 1 lemon
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.Add 1 large onion, 1 stalk celery, and 1 carrot (all chopped).Cook for about 4–5 minutes, stirring often, until they start to soften.
- Stir in 2 cloves garlic (grated), 2 tablespoons tomato paste, 2 teaspoons turmeric, 1 teaspoon cumin, and a pinch of red pepper flakes.Cook for 1 minute, just until fragrant.If the pot looks dry, add a splash of water.
- Add 5 cups vegetable broth, 1 can crushed tomatoes, 2 cans lentils (drained), ¾ teaspoon salt, and ¼ teaspoon black pepper.Bring to a gentle boil. Lower the heat and simmer for 10 minutes.
- Stir in 4 ounces short pasta. Cook until the noodles are tender but not mushy. The time depends on the pasta you use (about 8 to 12 minutes).If the soup gets too thick, add a little hot water or more broth. Turn off the heat.Serve with a squeeze of fresh lemon, parsley, and a drizzle of good olive oil.
Notes
- Extra virgin olive oil → Avocado oil or any neutral vegetable oil
- Onion, carrot & celery (mirepoix) → Frozen pre-chopped mirepoix to save time
- Garlic → Garlic-infused olive oil (for a gentler, low-FODMAP option)
- Tomato paste → Omit if needed (flavor will be lighter)
- Turmeric & cumin → Smoked paprika or coriander
- Vegetable broth → Water + bouillon cube, or chicken broth
- Crushed tomatoes → Diced tomatoes or tomato purée
- Lentils → Cooked red lentils (softer, thicker texture). For dried brown or green lentils (add extra broth; simmer 30–45 minutes)
- Short pasta → Broken spaghetti, orzo, elbows, any small pasta shape, or gluten-free pasta
- Parsley & lemon → Cilantro or a splash of vinegar
- Rinse the Lentils: Rinse well to remove excess salt and keep the broth balanced.
- Build Flavor First: Let the onion, carrot, and celery fully soften before moving on.
- Cook the Tomato Paste: Sauté for 1 minute to remove the raw taste and deepen the flavor.
- If using Dried Lentils: Add extra broth – one cup at a time as needed – and simmer 30–45 minutes until tender before adding pasta.
- Add Pasta at the End: Cook just until al dente so it doesn’t get too soft.
- Adjust the Thickness: Add more broth for a lighter soup or simmer longer for thicker texture.
- Refrigerate up to 4 days or freeze.
Nutrition
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This looks like a close cousin of Harira (which includes chickpeas, at least the recipe that I follow). Harira is served during Ramadan after the Fast. I make a large pot when I’m feeling less-than-my-best, and warm up portions as needed. Thank you for sharing this recipe…J