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Lentil Pasta Veggie Soup

1 comment

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Lentil Pasta Veggie Soup

Recipe by Julia Pacheco
Course: RECIPES
Servings

7

servings
Prep time

5

minutes
Cooking time

25

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 12 oz dry lentils, rinsed and looked through

  • 14 oz can diced tomatoes

  • 12 oz bad egg noodles

  • 12 oz bag frozen cauliflower

  • 2 tsp salt

  • 2 tsp pepper

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp dried thyme 

  • 12 cups water or broth

Directions

  • To a large pot or Dutch oven on the stove add in the lentils and water let simmer for 10-15 minutes or until they are partially soft.
  • Add in the remaining ingredients (add in more water if needed) and stir. Let simmer for 10 more minutes or until the lentils are tender. 

Recipe Video

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One Comment

  1. This was fab!!! I changed a couple of things according to what I had on hand.
    I used frozen mixed vegetables, and tiny shell pasta.
    And my “secret ingredient”—a good glug of fish sauce. It livens up any soup!
    Thanks, this made a ton and will feed me all week!

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