Spicy Lentil and Pasta Soup

Warm up your table with a bowl of Spicy Lentil and Pasta Soup, a hearty and satisfying dish that combines the earthy goodness of red lentils with the comforting chew of small pasta. Bursting with aromatic spices like cumin, paprika, and a hint of red pepper flakes, this recipe delivers the perfect balance of heat and flavor. Fresh vegetables, including carrots, celery, and spinach, add layers of texture and nutrition, while a squeeze of lemon brightens every bite. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or meal prep, yielding enough to feed a crowd. Serve it with a sprinkle of parsley and crusty bread for an irresistible meal that’s as nourishing as it is delicious. Keywords: spicy lentil and pasta soup, one-pot soup recipe, vegetarian comfort food, lentil soup with pasta.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 medium carrot, diced
• 2 stalks celery stalks, diced
• 1 cup red lentils, rinsed and drained
• 14 ounces canned diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (e.g., ditalini or elbow)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups baby spinach, chopped
• 0.25 cup parsley, chopped (optional)
• 1 large lemon, cut into wedges (optional)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the red lentils, diced tomatoes (including the liquid), and vegetable broth to the pot. Stir well.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Add the ground cumin, paprika, red pepper flakes, oregano, salt, and black pepper. Stir to combine.

Step 7

Simmer the soup for 15 minutes, stirring occasionally, until the lentils are tender.

Step 8

Stir in the pasta. Continue simmering for 8-10 minutes, or until the pasta is al dente.

Step 9

Add the chopped spinach to the pot and cook for 2-3 minutes, or until wilted.

Step 10

Taste and adjust seasonings as needed.

Step 11

Serve the soup hot, garnished with chopped parsley if desired, and a squeeze of fresh lemon juice for added brightness.

Nutrition Facts

Serving size	(2792.5g)

Amount per serving	% Daily Value*
Calories	1865.9

Total Fat 71.7g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 11.7g
Cholesterol 7.9mg	0%
Sodium 6515.1mg	0%
Total Carbohydrate 250.5g	0%
Dietary Fiber 57.8g	0%
Total Sugars 51.9g
Protein 69.8g	0%

Vitamin D 0IU	0%
Calcium 794.0mg	0%
Iron 30.5mg	0%
Potassium 6309.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 14.5%

Carbs: 52.0%