Pasta and Lentil Soup Recipe

Name: Pasta and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 onion, chopped; 4 cloves garlic, smashed; 1/4 to 1/2 teaspoon red pepper flakes; 2 tablespoons tomato paste; 2 cups low-sodium chicken broth; 1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional); 8 ounces orecchiette or other small pasta; 2 14 -ounce cans lentils (1 undrained; 1 drained and rinsed); 1/3 cup roughly chopped fresh parsley; Kosher salt; Crusty bread, for serving (optional)

Servings: persons

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, chopped
4 cloves garlic, smashed
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14 -ounce cans lentils (1 undrained; 1 drained and rinsed)
1/3 cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)

1
Heat the olive oil in a large pot over medium heat.
2
Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes.
3
Remove 1 tablespoon of the flavored oil and set aside.
4
Add the tomato paste and cook, stirring, 2 more minutes.
5
Add the chicken broth, 4 cups water and the cheese rind, if using.
6
Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes.
7
Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.
8
Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil.
9
Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste.
10
Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan.
11
Serve with bread, if desired.
12
Per serving: Calories 675; Fat 29 g (Saturated 8 g); Cholesterol 48 mg; Sodium 918 mg; Carbohydrate 72 g; Fiber 17 g; Protein 30 g
13
Photograph by Antonis Achilleos

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, plus more for drizzling, 1/2 onion, chopped, 4 cloves garlic, smashed, 1/4 to 1/2 teaspoon red pepper flakes, and more.

Yes, Pasta and Lentil Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta and Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions