One-Pot Lentil and Vegetable Pasta Soup
A comforting, protein-rich soup simmered with tender vegetables and pasta in a single pot, perfect for chilly evenings. This mediterranean-inspired soups (vegetarian) ready in about 45 minutes pairs dried green lentils, spaghetti, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried green lentils
- 12 oz spaghetti
- 1 large, diced onion
- 2, diced carrots
- 2, diced celery stalks
- 3, minced garlic cloves
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed dried green lentils, 6 cups vegetable broth, 1 can diced tomatoes (undrained), 1 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Step 4: Add 12 oz spaghetti and cook for 8-10 minutes until pasta is al dente, stirring occasionally to prevent sticking.
- Step 5: Remove bay leaf. Season with salt and pepper to taste. Serve hot, garnished with 1/4 cup chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lentil and Vegetable Pasta Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lentil and Vegetable Pasta Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried green lentils from drying out.
Can I substitute ingredients in One-Pot Lentil and Vegetable Pasta Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lentil and Vegetable Pasta Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Lentil and Vegetable Pasta Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my mom's birthday dinner. The mediterranean twist with lemon and herbs was a hit—no extra dishes to clean up!
- ★★★★★
Perfect for a busy weeknight! The flavors were bright and the lentils held their shape beautifully. My kids even asked for seconds.
- ★★★★☆
Loved the simplicity, but the soup was slightly bland. Next time I'll add more garlic and a pinch of red pepper flakes. Took 30 mins longer than expected though.
