Lentil Noodle Soup

The first time I made this lentil noodle soup, it was a rainy Tuesday and I had nothing in my pantry but a bag of lentils and some forgotten egg noodles from the back of the cupboard. That accidental combination turned into one of those soups that makes you feel hugged from the inside out, and now it is my go-to whenever I need something that feels like a proper meal without requiring a trip to the store.

Last winter my neighbor came over shivering after her car broke down, and I served her a steaming bowl of this soup. She sat at my kitchen table cradling the bowl with both hands, and by the time she finished, she was not just warm but actually smiled for the first time all afternoon.

Ingredients

• 1 cup brown or green lentils: These hold their shape better than red lentils and give the soup a satisfying bite that stands up to the noodles
• 4 oz egg noodles or short pasta: The pasta absorbs all that spiced broth and becomes little flavor carriers throughout every spoonful
• 1 medium onion, 2 carrots, 2 celery stalks: This classic soup trio creates that aromatic base that makes everyone ask what smells so good
• 2 cloves garlic, 1 medium tomato: Fresh garlic adds warmth while the tomato brings just enough acidity to balance the earthy lentils
• 7 cups vegetable broth: A good quality broth makes all the difference here, so choose one you actually enjoy drinking on its own
• 1 tbsp olive oil, 1 tsp cumin, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp smoked paprika: These spices create this subtle smoky warmth that makes people ask what the secret ingredient is
• Salt and pepper, 2 tbsp fresh parsley, lemon wedges: Fresh parsley and a squeeze of lemon right before serving brightens everything up beautifully

Instructions

Build your flavor foundation:

Heat olive oil in your large pot over medium heat, then add onion, carrots, and celery, letting them soften and become fragrant for about 5 minutes.

Wake up the aromatics:

Stir in garlic and tomato, cooking just 2 minutes until you can really smell the garlic, but do not let it brown.

Add the lentils and spices:

Pour in lentils, cumin, thyme, bay leaf, paprika, and vegetable broth, then bring everything to a gentle boil.

Simmer until lentils are tender:

Reduce heat, cover, and let it simmer for 20 minutes until lentils are just tender but still holding their shape.

Introduce the noodles:

Add noodles to the soup and simmer uncovered for 8 to 10 minutes until both noodles and lentils are perfectly cooked.

Finish and serve:

Fish out that bay leaf, season with salt and pepper, then ladle into bowls and top with fresh parsley and lemon wedges.

Save

This soup has become my Sunday ritual now. I make a big batch while listening to podcasts, and the house fills with this cozy smell that makes everything feel right with the world.

Making It Your Own

I have discovered that adding a handful of fresh spinach in the last 2 minutes turns this into a complete one bowl meal. The greens wilt perfectly into the hot broth and add this lovely color contrast against the earthy lentils.

Broth Matters

After testing with multiple broths, I found that a rich vegetable broth creates the best base. The lentils absorb so much liquid that the broth quality really comes through in every spoonful.

Serving Suggestions

A thick slice of crusty bread is perfect for soaking up every last drop. I also love setting out small bowls of grated Parmesan, extra parsley, and red pepper flakes so everyone can customize their bowl.

• Keep some lemon wedges on hand even if you think you will not need them
• The soup actually improves after sitting in the fridge overnight
• Freeze portions without noodles if you are meal prepping for the week

Save

There is something so grounding about making soup, especially one this nourishing. I hope this becomes one of those recipes you turn to again and again.

Recipe Questions & Answers

→ Can I use different types of lentils?

Red lentils work well and cook faster, though they'll break down more. French green lentils hold their shape beautifully but may need extra cooking time. Avoid pre-cooked canned lentils as they'll become mushy.

→ What pasta substitutes work best?

Gluten-free pasta, broken spaghetti, small shells, or orzo all work wonderfully. For grain-free options, try diced potatoes or rice instead. Adjust cooking time based on your chosen pasta.

→ How should I store leftovers?

Refrigerate in an airtight container for up to 4 days. The pasta will absorb broth, so add extra liquid when reheating. This soup also freezes well for up to 3 months without the noodles.

→ Can I make this in a slow cooker?

Sauté vegetables first, then transfer everything except noodles to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add noodles during the last 20 minutes of cooking.

→ How can I add more protein?

Stir in cooked shredded chicken, cubed tofu, or white beans. A dollop of Greek yogurt or a sprinkle of hemp seeds also boosts protein while adding creaminess or nuttiness.

→ What herbs can I substitute for thyme?

Rosemary, oregano, or Italian seasoning blend all complement the earthy flavors. Fresh herbs like basil or dill work beautifully as garnishes. Use about half the amount when swapping dried for fresh.