30-Minute One-Pot Lentil Noodle Soup Recipe

This easy lentil noodle soup is a simple, one-pot weeknight dinner made from pantry staples. Lentils, vegetables, and pasta simmer together into a balanced, satisfying meal that’s ready in about 30 minutes.

For more lentil soup ideas, see other recipes on this site.

A Hearty Lentil Noodle Soup That Makes Dinner Easy

This easy lentil noodle soup is the kind of straightforward, nourishing dinner we turn to when we want something healthy, reliable, and filling without fuss. It cooks in a single pot and comes together in roughly 30 minutes using common pantry ingredients.

The spices give depth without dominating the bowl. Pasta cooks directly in the broth so the flavors meld naturally. Lentils, vegetables, and noodles make it substantial enough to serve as a complete meal.

High in fiber and plant protein, it’s balanced enough to stand on its own—bread or a side of yogurt are optional.

Inspired by a simpler version of harira, this soup keeps the comforting spirit while staying quick and easy to prepare.

Full ingredient quantities are listed in the recipe box below.

• Extra virgin olive oil for richness (substitute avocado or neutral vegetable oil).
• Onion, carrot, and celery (mirepoix) as the savory base. Frozen pre-chopped mirepoix works to save time.
• Garlic for aroma; garlic-infused oil is a milder alternative if needed.
• Tomato paste to deepen the broth; omit if you prefer a lighter flavor.
• Turmeric and cumin for warm, earthy notes. Smoked paprika or coriander are good substitutes.
• Vegetable broth keeps it vegetarian; water plus bouillon or chicken broth can be used instead.
• Crushed tomatoes create a gentle tomato base; diced tomatoes or tomato purée also work.
• Lentils — canned brown or green lentils are convenient; red lentils will break down into a softer texture. If using dried brown/green lentils, add extra broth and simmer until tender.
• Short pasta such as ditalini, small shells, or broken spaghetti; gluten-free pasta is fine.
• Fresh parsley and lemon to brighten the finished soup. Cilantro or a splash of vinegar can be used instead.

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and carrot and cook for 4–5 minutes until they begin to soften.

Step 2: Wake up the flavors

Stir in grated garlic, tomato paste, turmeric, cumin, and a pinch of red pepper flakes. Cook about 1 minute until fragrant; add a splash of water if the pan looks dry.

Add vegetable broth, crushed tomatoes, drained lentils, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer 10 minutes to let the flavors meld.

Step 4: Cook the pasta and serve

Stir in the short pasta and cook until tender but not mushy, about 8–12 minutes depending on the shape. Stir occasionally to prevent sticking and add hot water or extra broth if the soup becomes too thick.

Turn off the heat and finish with a squeeze of lemon, chopped parsley, and a drizzle of olive oil. Serve hot.

Tips

• Rinse canned lentils to remove excess salt and keep the broth balanced.
• Don’t rush the sauté—letting the onion, carrot, and celery soften builds flavor naturally.
• Cook the tomato paste for about a minute before adding liquid to remove raw taste and deepen the broth.
• If using dried lentils, add roughly ¾ cup dried brown or green lentils and 1–2 extra cups of broth; simmer 30–45 minutes until tender before adding pasta.
• Add pasta at the end and cook until just al dente; it will continue to absorb liquid as it sits.
• Adjust soup thickness with extra broth for a lighter soup or longer simmering for a thicker texture.
• Finish with lemon to brighten the pot and make the flavors pop.
• Store leftovers without pasta when possible—keep pasta separate to avoid mushy noodles if preparing ahead.

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If you try this Lentil Noodle Soup, please leave a star rating and a comment to share how it turned out—we love feedback.