One-Pot Lentil Pasta Soup | Heart-Healthy 40 Minute Recipe

This one-pot lentil pasta soup is what the Mediterranean kitchen is all about. It’s made with basic everyday ingredients, packed with flavors, and done in about 45 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a healthy and delicious meal.

To make this recipe, I used dried green lentils. Of course, you can use any type of lentils you like. Just make sure to check the package instructions. That way, you get your cooking times right on the money. Either way, there is no need to soak them overnight; just give them a quick rinse, and they are ready to go.

As for the pasta, I used small pasta shells. You can use any type of pasta you like. Though smaller shapes work better in this soup. For the liquid I used homemade vegetable broth, but chicken broth or even water can also be used.

TIPS & TRICKS to Make this Recipe: You want to add the pasta once the lentils are just cooked through. If you add the pasta at the same time as the lentils, the pasta will overcook and end up with a mushy texture. This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this One-Pot Lentil Pasta Soup

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One-Pot Lentil Pasta Soup

Course Main Course, Soup

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 45 minutes

Servings 4

Calories 409 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 celery sticks (finely chopped)
• 1 carrot (finely chopped)
• 1 tbsp white wine vinegar 15 ml
• 1 tsp dried rosemary 1 gram
• 1/2 tsp dried thyme 0.50 grams
• 2 tomatoes (finely grated)
• 1 cup dried green lentils (rinsed) 200 grams
• 6 cups vegetable broth 1.5 liters
• 2 bay leaves
• 1 cup small pasta shells 100 grams
• sea salt & black pepper
• olive oil, parsley, and grated cheese (optional) for garnish

Instructions

1. Heat a stockpot with a medium heat and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, celery, and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sautéed, add in the vinegar, rosemary, and thyme, quickly mix together, then add in the grated tomatoes and mix together, then simmer for a few minutes

3. Once the grated tomatoes have thickened, about 5 minutes, add in the lentils, vegetable broth, and bay leaves, turn it up to a high heat and give it a mix, when it comes to a boil, place a lid on the stockpot and lower it to a low heat

4. After about 20 minutes and the lentils are just cooked through (check package instructions on the lentils you are using), add in the pasta and mix together, cook on an open flame for about 10 minutes or until the pasta is cooked al dente, making sure to mix it every 2 to 3 minutes

5. Once the pasta is cooked al dente and the lentils are perfectly tender, season with salt & pepper, mix together, then remove from the heat

6. Transfer into shallow bowls, and top off with a drizzle of olive oil, a kiss of grated cheese (optional), and some chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to Make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

One-Pot Lentil Pasta Soup

Amount Per Serving

Calories 409 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 522mg23%

Potassium 775mg22%

Carbohydrates 60g20%

Fiber 17g71%

Sugar 8g9%

Protein 17g34%

Vitamin A 3848IU77%

Vitamin C 15mg18%

Calcium 62mg6%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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