Lentil Noodle Soup
photo by Kendras Kitchen
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8-12
ingredients
- 2 1⁄2 tablespoons canola oil
- 1 medium onion (chopped)
- 1 1⁄2 cups carrots (sliced)
- 3 stalks celery (sliced)
- 3 garlic cloves (minced)
- 1 teaspoon dried basil
- 1 teaspoon italian seasoning
- 1 3⁄4 tablespoons salt (I use salt balance it measures like salt)
- 3⁄4 teaspoon pepper
- 1 (14 1/2 ounce) can diced tomatoes (I use peeled)
- 11 cups water
- 2 chicken bouillon cubes
- 1 (16 ounce) bag lentils (rinsed well)
- 2 tablespoons cider vinegar
- 1 1⁄3 cups penne pasta (whole wheat)
- 1 teaspoon parmesan cheese (optional for each serving)
directions
- In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.
- Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.
- Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.
- Then add in the pasta stir and cook until pasta is tender.
- Simmer until ready to eat.
- Serve in bowls and sprinkle with Parmesan cheese if desired.
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RECIPE SUBMITTED BY
I like to experiement from time to time with new reciepes. I enjoy the cooking and making the mess just don't like the cleanup but you have to take the bad with the good haha.