Inspired by my mother's lentil soup growing up. This old fashioned lentil soup is super yummy and also filling. Perfect for a fall or winter night, this soup may just be added to your monthly meal rotation!
Course: Dinner, Lunch, Side Dish
Cuisine: Greek, Italian, Mediterranean
Keyword: Fall
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour20 minutesminutes
Servings: 6servings
Ingredients
1Onion, choppedmedium-sized onion, or about 1¼ cup
Add 3 tbsp of olive oil to a heavy-bottomed pot and turn to medium heat. When oil is hot, add onions, carrots, and celery and cook for 10-15 minutes or until translucent. Add garlic and red pepper flakes, and cook for an additional 3-5 minutes.
Add vegetable stock, lentils, crushed tomatoes, bay leaves, paprika, and salt. Bring to a boil. Reduce to a low simmer, cover loosely, and cook for 30 minutes.
Remove bay leaves and pulse soup for 3-5 seconds using a stick blender. Simmer for an additional 20 minutes.
Mix in al dente pasta, and cook for additional 1-2 minutes or until desired tenderness.