Lentil Veggie Noodle Soup

If you’re looking for a hearty, vegetarian alternative to chicken noodle soup, this lentil veggie noodle soup is it! It’s a wholesome, satisfying dish that’s filling and packed with nutrients. This dish is ideal for cozy dinners or a nutritious lunch. It is sure to warm you from the inside out.

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Lentil veggie noodle soup is just as comforting and satisfying as classic chicken noodle soup, offering a hearty, plant-based twist on the beloved favorite. The rich, earthy lentils provide a filling base, while the combination of carrots, veggies, and soft macaroni noodles brings a cozy, wholesome texture to every bite. The savory broth ties it all together, making it a perfect go-to for a nourishing, feel-good meal that is just as satisfying as the original, but with a delicious, veggie-packed spin!

Ingredient Notes for Lentil Veggie Noodle Soup:

• Lentils: Red lentils are the sweetest and nuttiest of the lentils. You need these to create the creamy, textured base for this soup. Red lentils become soft and thicken during the cooking process and become part of the broth. Green or brown lentils will not give you the proper texture and consistency for this soup. They can sometimes be tricky to find, but you can often find them at grocery stores with a bulk section.

• Carrots: You can use fresh or frozen for this ingredient. For frozen, I typically use the crinkle-cut slices. However, fresh is almost as easy. Peel if desired and roughly chop into 1/4-inch slices. I usually have a bag of carrots in my fridge at all times. They are cheap and can be used in so many dishes. They are also one of the few veggies that are almost universally liked by kids and adults.

• Pasta: As long as you use some type of short, bite-size pasta, this is really a personal preference. I like using large macaroni noodles. However, you could use the small macaroni variety, penne, rotini, or something similar. Be sure to adjust the cooking time that is specific to the pasta noodle you choose.

• Nutritional Yeast: This ingredient adds a nutty, cheesy flavor to the soup. I am usually pretty liberal with the nooch, as some people call it, but you can adjust it to your taste.

Cooking and Preparation Tips:

• The red lentils are really the most important ingredient in this soup since they create the hearty base for the rest of the ingredients. They take longer to cook than the pasta so be sure to follow the directions and start cooking them first, before adding the carrots and pasta.

• For the pasta, stick to the recommended cooking time in order to get perfect, al dente noodles. I usually turn off the pot about a minute before the suggested time. As the soup cools, the noodles will continue to cook a slight bit more. This will help to create a firm texture and avoid mushy noodles.

• Always add the lemon juice at the very end after you have turned off the stove. You want a bright, tart punch to the dish. Heating the lemon juice too much will cause it to become bitter.

• Don’t neglect to add the bay leaves. People often ask “What do bay leaves do anyway?” I promise that they enhance and deepen the other flavors in your dish. There is definitely a noticeable difference without them.

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