Lentil Soup with Pasta

Hearty and healthy, this Lentil Soup with Pasta Recipe is loaded with flavor. Lentil soup is a nourishing, meatless meal that you can get ready in less than an hour!

Lentils are a pantry stable in my house, from soups to salads or main dishes, along with this Lentil Soup with Pasta, here are some other favorite Lebanese/ Middle Eastern inspired recipes to cook with lentils; Red Lentil Mujada, Mujadara, Red Lentil Tabouli Salad, Spinach Lentil Soup with Lemon, Lebanese Red Lentil Soup and Lebanese Lentil soup with vegetables. 

WHAT GOES IN LENTIL SOUP WITH PASTA: 

You probably have most, if not all of the ingredients in your pantry for this lentil soup, which is a good reason to add this lentil soup recipe to your rotation. Here’s what you’ll need: 

• Lentils. Brown Lentils work great for this recipe because they hold their shape the best in soups. 
• Pasta. Your choice of uncooked small pasta, such as elbows or Ditalini pasta.
• Onions. Chopped into small pieces.
• Salt. To taste. 
• Cumin. Gives Middle Eastern flavor!
• Butter. About 1 tablespoon of unsalted butter or margarine. 

HOW TO MAKE LENTIL SOUP WITH PASTA: 

• Place rinsed lentils and salt in a large pot and cover with water. Bring to a boil then simmer until the lentils are tender, about 30 minutes, stirring occasionally.
• Add onions, cumin, butter and small pasta, like elbows. You may use whatever small pasta you have on hand. Cook for another ten minutes until pasta is cooked. 
• Taste and adjust salt if needed. 
• Serve this lentil soup with whole wheat toast and enjoy! 

HOW TO STORE LENTIL SOUP WITH PASTA: 

Store lentil soup leftovers in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave or in a pan on the stove when ready to serve.

 Freeze lentil soup in freezer containers for up to 3 months. Just keep in mind that the texture of the pasta will change. Thaw overnight in the fridge before serving for best results. 

Yield: 4

Lentil Soup with Pasta

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Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

•  16 ounces dried brown lentils (about 2 cups), rinsed
• 1 large onion, diced
• 1 teaspoon salt, or to taste
• 6-8 cups water 
• 3/4 cup uncooked elbows pasta (or other small pasta of your choice)
• 1 tablespoon butter or margarine. 
• 1 teaspoon ground cumin

Instructions

1. In a large pot over high heat, add rinsed lentils, salt and about 6-8 cups of water.
2. Bring mixture to a boil, reduce heat to medium low, cover the pot and simmer for 30-35 minutes or until lentils are soft.
3. Add onions, cumin, small pasta and butter, cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
4. Taste and adjust salt.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 669mgCarbohydrates: 33gFiber: 10gSugar: 4gProtein: 12g

If you’ve tried this healthy Lebanese Lentil Soup with Pasta recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook.