32mCozy Lentil Noodle Soup
A gentle one-pot noodle soup with red lentils, carrots, celery, and peas for a warm family meal. Mild, cozy, and easy for busy nights.
- Energy
- 399 calories per serving
- Protein
- 14 g per serving
- Carbs
- 74 g per serving
- Fat
- 4.7 g per serving
- Sodium
- 768 mg per serving
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Cook this recipe
- low-sodium vegetable broth-6 cups
- yellow onion-1 cup
- carrots-2 medium
- celery-2 stalk
- garlic-2 cloves
- water-1 cup
- frozen peas-1 cup
- red lentils-0.75 cups
- olive oil-1 tbsp
- dried thyme-1 tsp
- wide egg-free noodles-6 oz
- salt-1 tsp
Dice the onion and carrots, slice the celery, mince the garlic, and rinse the red lentils until the water runs mostly clear.
Keep the knife blade angled away from fingers while chopping vegetables.
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook for 4 minutes until the vegetables begin to soften.
Keep the pot handle turned inward to help prevent spills from the hot pot.
Stir in the garlic, dried thyme, and salt. Cook for 30 seconds until the garlic smells fragrant.
Add the vegetable broth, water, and red lentils. Bring to a gentle boil, then reduce to a simmer and cook for 8 minutes.
Stir in the wide egg-free noodles. Simmer for 7 to 8 minutes, stirring occasionally, until the noodles are tender and the lentils are soft.
Stir carefully when adding noodles so hot liquid does not splash.
Stir in the frozen peas and cook for 2 minutes until they are heated through. Taste and adjust salt if needed, then serve warm.
Let soup cool slightly before serving to children.
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