Soups on! A hearty soup made from pantry items that you’ll want on rotation all Autumn long! This Green Lentil Noodle Soup packs a flavourful punch with a thick and zesty broth. Who knew so much flavour could be so affordable?
Do you feel that chill in the air? It seems like just a few days ago I was camping on an island having to stay in the water to stay cool and now all of a sudden the sun is setting at 7:45 pm and I am in the market for new sweaters. Yikes! One thing I refuse to do, however, is to turn on my heat. That won’t be happening until mid-October.
Mark my words.
I’m not setting myself up for disaster with this goal. Actually, quite the opposite. I really want to get busy in the kitchen with working on stews, casseroles and soups. If my oven and stove are on constantly, my little apartment will stay nice and toasty warm. #BenefitsOfBachelorApartments
To launch the start of the fall season, I made a delicious pot of soup! The past few days I have had a pretty nasty cold and a simple, cheap and flavourful soup is juuuuuuust what the Dr. ordered. Well, not a Dr but rather my boss. He officially gave me the prescription of “Tea. Rest. Soup”. I listened.
Being sick, I didn’t want to leave my house. But I wanted something a bit more hearty than ramen. Thankfully, I am fortunate enough to have a well-stocked pantry and I was able to gather all the ingredients for a soup I have been working on. Oh, the benefits of planning ahead! From my pantry I was able to throw together a hearty and flavourful soup that, even if I had gone out to buy the ingredients, cost nearly nothing. It’s amazing what broth, pulses, root veggies and a few spices can do!
Let’s be honest here. A huge issue with soups and especially lentil soups can be texture. Lentils are an amazing, healthy powerhouse of a food BUT I think we have all had issues with them turning our mushy or a tad too stiff. When making this soup in my testing phase I found it key not to boil the soup too rapidly. Let the lentils slowly soak up the flavourful broth and you will be rewarded with a great texture! I also highly recommend the step of rinsing your lentils before adding them to your soup. This will wash away any impurities and help reduce the amount of starchiness in your broth.
Soups on! A hearty soup made from pantry items that you'll want on rotation all Autumn long! This Green Lentil Noodle Soup packs a flavourful punch with a thick and zesty broth. Who knew so much flavour could be so affordable?
- 2 tbsp Canola Oil
- 1 cup yellow onion chopped
- 1 large carrot chopped
- 2 celery stocks chopped
- 1 pinch salt
- 3 garlic cloves minced
- 1 tbsp Italian seasoning
- 1 tsp red chili flakes or more, to desired heat
- 6 cups beef broth
- 2 tbsp tomato paste
- 1.5 cups Canadian green lentils rinsed
- 1 tsp salt or more to taste
- 1/3 cup Ditali pasta
- grated parmesan cheese and extra red pepper flakes for serving
In large dutch oven heat canola oil over medium heat. Add onions, carrot and celery and cook with salt until translucent.
Add garlic, seasoning and chili flakes. Mix in broth and tomato paste. Add rinsed Canadian green lentils and bring to a slow simmer and cover. Cook for 15-20 minutes.
Add salt and noodles. Simmer, uncovered for roughly 8 minutes, or until both pasta and lentils are tender. Remove from heat and serve. Serve with crusty bread and parmesan cheese and extra red pepper flakes for topping.
Did you make Green Lentil Noodle Soup at home?
If so, take a picture and tag it with #PeppersAndPennies! I love seeing your creations and will gladly share your photo!