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–+ servings
Rustic bowl filled with lentil noodle soup and fresh parsley on top.

Easy Lentil Noodle Soup (One Pot, 30 Minutes)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (1.25 L) 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 (140 g) short pasta like ditalini, small shells, broken angel hair, or elbow
  • 2 tablespoons chopped parsley
  • 1 lemon

  • 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.
    Step 1 Chopped onion carrot and celery cooking in olive oil.
  • 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.
    Step 2 Tomato paste garlic and spices stirred into softened vegetables.
  • 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.
    Step 3 Lentils tomatoes and broth simmering together in red soup.
  • 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.
    Step 4 bowl of lentil noodle soup with crusty bread and lemon wedge.
Substitutions
  • 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
 
Tips
  • 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.
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