How To Make Lentil Soup

Advertiser Disclosure

Unbiased Content. Factual Advice.
In order to provide top tier advice from industry professionals - for free - we partner with sponsors. This post contains affiliate links and we will be compensated if you make a purchase after clicking on these links.
We want you to know this does not impact the quality of our content as writers are not influenced by this process. Links are added after the article is finalized. By doing this, we strive to bring you the most straightforward, factual advice to help you through your 20s. Learn more about our content process here.


You’re in the right spot to learn how to make lentil soup. This is a great high-protein pasta recipe for vegetarians and vegans. It is made from small pasta (use little shells, bow ties, or even macaroni elbows) and white beans cooked in an Italian-seasoned tomato sauce with plenty of garlic, fresh basil, oregano, and lots of paprika for extra flavor. 

This recipe is made with great northern beans for plenty of healthy fiber and protein. To make yours even higher in protein, use whole wheat pasta. As is, this recipe is both vegetarian and vegan (and gluten-free if you used gluten-free pasta), but you could top it off with some Parmesan cheese if you’re not eating vegan, or nutritional yeast if you are. 

Your Dream Cooking Vacation

Our paid sponsor Cooking in Tuscany is keeping this platform free for you. Click below to view their all-inclusive Cooking Vacation and enjoy the ultimate authentic experience of life in Tuscany, Italy.

Don’t miss out on this unique experience!

Let’s Make Lentil Soup!

Diet Considerations

  • Vegetarian
  • Vegan
  • Dairy-Free

Ingredients (Serves 5 – 6)

  • 500 gr / 1 lb brown lentils
  • 3 garlic cloves, peeled and crushed
  • 275 gr / 10 oz small pasta-like tubetti
  • 1 stalk of celery chopped in 1-inch pieces
  • 2 carrots chopped in dices
  • 4 cherry tomatoes, quartered
  • ½ cup fresh parsley finely chopped
  • ½ cup olive oil
  • 1 tsp dried red chili pepper flakes
  • 2 handful of coarse sea salt
  • salt & pepper


Prep Time: 20 minutes.

Cook Time: 30 minutes.

  1. Wash the Lentils

    Wash the lentils and put them in a pressure cooker with the celery, carrots, a clove of garlic and 2 liters of water, enough to cover them by about 3-4 inches.

  2. Cook the Ingredients

    Cook about 15-20 minutes. When lentils are cooked add additional water (enough to cook pasta) and cover the pot. When it comes to a boil again add coarse sea salt and pasta to the lentils.

  3. Simmer the Pasta

    Simmer pasta until it is cooked and absorbs most of the water. Stir occasionally. Add hot water if pasta is not cooked and the soup gets too dry. Make sure not to add too much water; the consistency of the soup should be thick and not too watery!

  4. Sauté

    While the pasta is cooking, sauté crushed garlic cloves, dried red chili pepper flakes, cherry tomatoes, and olive oil.

  5. Season as you Desire!

    When the pasta is done add the sautéd items and put the lentils in a bowl. Season with olive oil, salt, pepper, and sprinkle with parsley.

Coaches For All Your Self-Improvement Needs!

Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make lentil soup (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

favouriteLoadingAdd to Favorites

Leave a Reply

Related Posts

How to Store Seasonal Food Long-Term

Trying to save money by buying in bulk and storing food? Use these tips on how to store food long-term to save money and eat well.

Hey there! Let’s get started.

Sign up with email
Have an account? Log in
By signing up, I agree to this platform’s Terms of Service and Privacy Policy.

Hey there! Join for free.

Access 1,000+ resources to change your life today. Sign up with email
Have an account? Log in
Are you a coach? Click here
By signing up, I agree to this platform’s Terms of Service and Privacy Policy.

Sign in with email

All sign in options

Welcome Back

Sign in with email
Don’t have an account? Sign up
By signing in, I agree to this platform’s Terms of Service and Privacy Policy.

Win a FREE Coaching Session

Achieve success like member Michael M - our coaches helped him to increase his salary by $60,000! Enter to win a free session with a self-improvement coach on our Sweepstakes page today.