Pasta & Lentil Soup is a wholesome, hearty meal perfect for cooler days. Featuring a base of aromatic onions, mushrooms, and garlic, this dish combines the comforting chew of small pasta shells with the earthiness of lentils and a touch of tomato richness. This recipe highlights the simplicity of pantry ingredients while delivering depth of flavor, making it a satisfying vegetarian option. With just a few steps and one pot, it’s an easy yet nourishing choice for weeknight dinners or cozy lunches.
Ingredients
- ½ cup olive oil
- 1 onion (large, chopped)
- ⅔ cup mushrooms (chopped )
- 4 cloves garlic (minced)
- 8 cups water
- 1 lb dried lentils
- 16 oz tomato paste
- 1 bay leaf
- ¼ tsp ground ginger
- salt (to taste)
- pepper (to taste)
- 1 cup small pasta shells
Instructions
Step 1: Sauté Aromatics
- Heat olive oil in a large pot over medium heat
- Add chopped onion, mushrooms, and minced garlic
- Sauté for 2–3 minutes, stirring continuously
Step 2: Simmer Base
- Add water, dried lentils, and tomato paste to the pot
- Stir well and bring to a boil
Step 3: Add Seasonings and Simmer
- Reduce heat
- Add bay leaf, ground ginger, salt, and pepper
- Stir, cover the pot, and cook for 40 minutes
Step 4: Add Pasta and Finish Cooking
- Remove bay leaf
- Add small pasta shells
- Cover and simmer for an additional 15 minutes, or until pasta is cooked
Step 5: Serve
- Stir the soup well and serve hot
Tips
- Swap small pasta shells with elbow macaroni or ditalini
- Add spinach or kale in the last 5 minutes for extra greens
- Use vegetable broth instead of water for deeper flavor
- Top with grated Parmesan or a drizzle of olive oil for richness
- Make it spicy with a pinch of red pepper flakes
Nutrition
Calories: 320kcalCarbohydrates: 52gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gSodium: 420mgPotassium: 720mgFiber: 14gSugar: 6gVitamin A: 900IUVitamin C: 12mgCalcium: 60mgIron: 4.5mg
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