Tomato Lentil Pasta Soup with Herbs
Warm, hearty, and full of nourishing flavor, this Tomato Lentil Pasta Soup with Herbs is the ultimate cozy comfort meal! Made with tender lentils, pasta, rich tomato broth, and a blend of aromatic herbs, this easy one-pot recipe is both satisfying and wholesome.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried red or brown lentils, rinsed
- 1 can (14.5 oz) crushed or diced tomatoes
- 6 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon paprika (optional)
- 1 bay leaf
- 1 cup small pasta (ditalini, elbows, or orzo)
- Salt and pepper, to taste
- 2 tablespoons fresh parsley or basil, chopped
- Freshly grated Parmesan cheese (optional)
Instructions
- Step 1: Sauté the Aromatics : Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook for 6–7 minutes until softened. Add minced garlic and cook for 1 minute more.
- Step 2: Add Lentils and Tomatoes : Stir in the rinsed lentils, crushed tomatoes, and all dried herbs including basil, oregano, thyme, paprika, and the bay leaf.
- Step 3: Add Broth and Simmer : Pour in the broth and bring the mixture to a boil. Reduce heat to low-medium and simmer for 20–25 minutes or until lentils are tender.
- Step 4: Add the Pasta : Once the lentils are cooked, stir in the pasta. Continue simmering for 8–10 minutes until pasta is al dente. Add more broth or water if the soup becomes too thick.
- Step 5: Adjust Seasoning : Season with salt and pepper to taste. Remove the bay leaf.
- Step 6: Finish and Serve : Stir in chopped fresh parsley or basil before serving. Add Parmesan cheese if desired.