Lentil Pasta Veggie Soup
Warm, hearty, and wholesome, this lentil pasta veggie soup is full of protein, fiber, and feel-good ingredients.
Servings: 7 servings
Ingredients
- 12 oz dry lentils rinsed and looked through
- 14 oz can diced tomatoes
- 12 oz bag 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
Instructions
- 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.
Video
Nutrition
Calories: 385kcal | Carbohydrates: 70g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 774mg | Potassium: 858mg | Fiber: 18g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 31mg | Calcium: 80mg | Iron: 6mg
