Lentil Pasta Vegetable Soup
Cozy up with a hearty bowl of Lentil Pasta Vegetable Soup, a wholesome and satisfying dish that's packed with plant-based protein and vibrant vegetables. This nutrient-rich recipe combines tender lentils, flavorful vegetable broth, and a medley of fresh produce like carrots, zucchini, and spinach, seasoned with aromatic herbs like oregano and basil for a comforting, classic taste. Small pasta adds a delightful texture, while optional lemon juice and Parmesan cheese elevate the flavor profile to perfection. Quick to prepare in just under an hour, this soup is ideal for weeknight dinners or meal prep, offering six hearty servings you can savor throughout the week. Perfect for those seeking a healthy, high-fiber vegetarian soup, this recipe is both family-friendly and easy to customize to your taste.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 1 cup Dry green or brown lentils
- 6 cups Vegetable broth
- 1 14-ounce can Canned diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 Bay leaf
- 1 cup Small pasta (such as ditalini or elbow)
- 1 medium Zucchini, diced
- 2 cups Fresh spinach, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice (optional)
- as desired Grated Parmesan cheese (optional, for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables have softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the lentils, vegetable broth, diced tomatoes (with their juice), oregano, basil, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes, stirring occasionally.
After 20 minutes, add the pasta and diced zucchini to the pot. Continue to simmer for 10-12 minutes, or until both the lentils and pasta are tender.
Remove the bay leaf, then stir in the chopped spinach, allowing it to wilt for 2-3 minutes.
Season the soup with salt and black pepper to taste. Add lemon juice, if desired, for a bright pop of flavor.
Ladle the soup into bowls, and top with grated Parmesan cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1122 mg | 24% | |
*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.
