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Lentil Pasta Veggie Soup
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Lentil Pasta Veggie Soup

Recipe by Julia Pacheco
0.0 from 0 votes
Course: RECIPES
Servings

7

servings
Prep time

5

minutes
Cooking time

25

minutes
Cook Mode

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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. 

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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1 Comment

  1. Chris says:

    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!

    Reply