Lentil and Macaroni Soup
Cozy up with a hearty bowl of Lentil and Macaroni Soup, a nourishing one-pot meal packed with wholesome ingredients and bold flavors. This comforting recipe combines tender lentils, al dente macaroni, and a medley of sautéed vegetables simmered in a rich vegetable broth infused with aromatic thyme, cumin, and bay leaves. A hint of garlic and a splash of diced tomatoes add depth, while optional parmesan and fresh parsley provide a finishing touch. Ready in just 50 minutes, this protein-packed soup is both satisfying and simple to make, perfect for weeknight dinners or meal prep. Whether you're looking for a vegetarian lunch idea or a filling dish for the whole family, this lentil and pasta soup promises to warm you up from the inside out.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 3 minced garlic cloves
- 1 cup dried green or brown lentils
- 6 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 cup dry macaroni
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
- 0.25 cup, grated (optional for topping) parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add the lentils to the pot and stir to combine with the vegetables.
Pour in the vegetable broth and canned diced tomatoes (including the juice). Stir well.
Add the bay leaves, dried thyme, ground cumin, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
After 15 minutes, stir in the dry macaroni. Continue to cook for another 8-10 minutes, or until the macaroni and lentils are tender.
Remove and discard the bay leaves. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh chopped parsley and grated Parmesan cheese if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 6600 mg | 287% | |
| Total Carbohydrate | 345.0 g | 125% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 52.1 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 845 mg | 65% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 5842 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
