Lebanese style lentil soup

Lentil Soup with Pasta

Jump to Recipe
This post may contain affiliate links. Please read our disclosure policy. 

Hearty and healthy, this Lebanese Lentil Soup with Pasta is loaded with flavor. It is a nourishing, meatless, easy-to-make and delicious soup!

Lentil Soup with Pasta

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. 

INGREDIENTS: 

(Scroll all the way to down to get exact measurements and a printable option)

You probably have most the ingredients, if not all in your pantry for this Lebanese style 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 mini pasta, such as Farfalle, Elbows or Ditalini pasta.
  • Onions. Chopped into small pieces.
  • Salt. To taste. 
  • Cumin. Adds the Middle Eastern flavor touch!
  • Butter. About 1/2 a tablespoon of unsalted butter or margarine. 

Lebanese lentil soup with pasta

HOW TO MAKE LENTIL AND PASTA SOUP:

  • Place rinsed lentils and salt in a medium sized pot and cover with water. Bring to a boil then simmer until the lentils are tender, about 20 minutes, stirring occasionally.
  • Add onions, cumin, butter and mini pasta. 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 Lebanese lentil soup with whole wheat toast and enjoy! 

Lentil and pasta soup

 

HOW TO STORE Lebanese LENTIL SOUP: 

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. 

Do You Have To Soak Lentils Before Cooking Them?

No soaking is required! That’s the best part of cooking with brown lentils. They become tender after cooking for 30 minutes. Don’t skip rinsing them before cooking though, in case there is any dirt or debris left on them. 

Is this Lebanese Lentil Soup Healthy?

Yes! Lentils are protein rich, low in calories, and highly nutritious. This lentil soup contains lots of nutrients. The only fat in this soup recipe comes from 1/2 tablespoon of butter, which you can easily omit.

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. 

Lebanese Lentil Soup with Pasta

Lentil and pasta soup

Lentil Soup with Pasta

Yield: 4
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Hearty and healthy, this Lebanese 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!

Ingredients

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 20-25 minutes or until lentils are soft.
  3. Add onions, butter, cumin, small pasta cover the pot and cook for an additional 10 minutes or until pasta is fully cooked.
  4. Taste and adjust salt if needed.
  5. Enjoy!

Recommended Products

The recommended products below are affiliate links to products I use and love!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 660mgCarbohydrates: 31gFiber: 9gSugar: 3gProtein: 11g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Rose- The Salt and Sweet Kitchen
Cuisine: Lebanese / Category: Soups

Comments (8)

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2022 The Salt and Sweet Kitchen.
All rights reserved.

Skip to Recipe