Spicy Lentil and Pasta Soup
Warm up your table with a bowl of Spicy Lentil and Pasta Soup, a hearty and satisfying dish that combines the earthy goodness of red lentils with the comforting chew of small pasta. Bursting with aromatic spices like cumin, paprika, and a hint of red pepper flakes, this recipe delivers the perfect balance of heat and flavor. Fresh vegetables, including carrots, celery, and spinach, add layers of texture and nutrition, while a squeeze of lemon brightens every bite. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or meal prep, yielding enough to feed a crowd. Serve it with a sprinkle of parsley and crusty bread for an irresistible meal that’s as nourishing as it is delicious. Keywords: spicy lentil and pasta soup, one-pot soup recipe, vegetarian comfort food, lentil soup with pasta.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 cup red lentils, rinsed and drained
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 cup small pasta (e.g., ditalini or elbow)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach, chopped
- 0.25 cup parsley, chopped (optional)
- 1 large lemon, cut into wedges (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the red lentils, diced tomatoes (including the liquid), and vegetable broth to the pot. Stir well.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add the ground cumin, paprika, red pepper flakes, oregano, salt, and black pepper. Stir to combine.
Simmer the soup for 15 minutes, stirring occasionally, until the lentils are tender.
Stir in the pasta. Continue simmering for 8-10 minutes, or until the pasta is al dente.
Add the chopped spinach to the pot and cook for 2-3 minutes, or until wilted.
Taste and adjust seasonings as needed.
Serve the soup hot, garnished with chopped parsley if desired, and a squeeze of fresh lemon juice for added brightness.
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6515 mg | 283% | |
| Total Carbohydrate | 250.5 g | 91% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 51.9 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 6309 mg | 134% | |
*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.
