Black Lentil Pasta Soup (Vegan Recipe)

Name: Black Lentil Pasta Soup (Vegan Recipe)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 people
Ingredients: 1 medium onion; 2 garlic cloves; 1 tablespoon olive oil; ¾ cup black lentils; 7 cups vegetable stock; 2 large tomatoes; 1 bunch scallions; 1 teaspoon dried oregano or marjoram; 6 oz whole wheat elbow macaroni; ½ teaspoon fine sea salt; ⅛ teaspoon ground white pepper; 1-2 tablespoons white wine vinegar; 1 small bunch chives; red chili flakes

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 people
Calories
336 kcal
Course
Soup
Cuisine
German

Black Lentil Pasta Soup (Vegan Recipe)

Freya Patterson

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Healthy vegan lentil soup with pasta, vegetables herbs, this is the perfect soup for a cold winter day. A hearty soup that the whole family will enjoy.

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Ingredients

Servings

1 medium onion
2 garlic cloves
1 tablespoon olive oil
¾ cup black lentils Beluga, 150 g, Note 1
7 cups vegetable stock
2 large tomatoes
1 bunch scallions
1 teaspoon dried oregano or marjoram Note 2
6 oz whole wheat elbow macaroni
½ teaspoon fine sea salt or Kosher, to taste
⅛ teaspoon ground white pepper
1-2 tablespoons white wine vinegar
1 small bunch chives
red chili flakes optional

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Instructions

Chop the onion and the garlic cloves very finely.1 onion + 2 garlic cloves
Saute: Heat the oil in a soup pan and cook the onions and garlic for a few minutes until translucent. Add the lentils and stir for 1-2 minutes until the lentils are covered with a thin film of oil.¾ cup/ 150 g Beluga lentils
Cook: Add the vegetable stock, bring everything to a boil, and cook until the lentils are almost done, observing the instructions on the packet of lentils.7 cups/ 1 ⅔ liter stock
Chop: In the meantime, chop the tomatoes into small pieces and the green onions into small rings. Wash and finely chop the marjoram/oregano (if using fresh herbs) and the chives. Keep the herbs separated.2 large tomatoes + 1 bunch green onions
Add vegetables: When the lentils are almost done, add the tomatoes, green onions, dried herbs, pasta, salt, pepper, and vinegar to the soup and cook until the pasta is al dente.6 oz/ 170 g pasta + 1 teaspoon dried herbs + ½ fine sea salt + ⅛ black pepper + 1 tablespoon vinegar
Adjust: Add the chives and adjust the taste with more vinegar, salt, and pepper if necessary. Sprinkle with some red chili flakes, if desired. Serve immediately.1 small bunch chives + sprinkle of red chili flakes

Notes

French lentils du Puy can be used instead. They have a longer cooking time, check the packet's instructions.
Use a small bunch of fresh oregano or marjoram, if available.

Nutrition Information

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Serving 1/4 of the dish Calories 336kcal (17%) Carbohydrates 62g (21%) Protein 15g (30%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 1594mg (66%) Fiber 12g (48%) Sugar 7g (14%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 336 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	336kcal	17%
Carbohydrates	62g	21%
Protein	15g	30%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Sodium	1594mg	66%
Fiber	12g	48%
Sugar	7g	14%