Lentil and Pasta Soup

duration75 mins
meal_typeLunch, Dinner


  • ¾ cup brown lentils
  • 3 garlic cloves
  • 4 cups water
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 onion , finely chopped
  • 2 celery sticks , finely chopped
  • 2 tbsp sun-dried tomato paste
  • 7½ cups vegetable stock
  • Fresh marjoram leaves , to taste, with extra for garnish
  • Fresh basil leaves , to taste
  • Fresh thyme sprigs , to taste
  • ½ cup small pasta , such as tubetti
  • Salt and ground black pepper to taste


  1. Smash one of the garlic cloves (no need to peel), and place in a large pan. Add the lentils and water. Bring to a boil. Lower the heat, and simmer for 20 minutes, until lentils are tender.
  2. Drain the lentils, and set aside the cooked garlic clove. Rinse the lentils under cold water, and drain again.
  3. Heat 2 tbsp of oil and 1 tbsp butter in a large pan. Add the onion and celery, and stir over low heat, to prevent sticking. Cook until vegetables are softened, about 5-7 minutes.
  4. Peel and crush the remaining two garlic cloves. Peel and mash the cooked garlic clove. Add the garlic, lentils, tomato paste, and remaining 1 tbsp oil to the pot of vegetables. Mix thoroughly.
  5. Pour in the vegetable stock. Add the herbs, salt, and pepper to taste. Bring the soup to a boil, and simmer for 30 minutes.
  6. Stir in the pasta and bring to a boil. Simmer for 7-8 minutes, stirring frequently until the pasta is al dente. Add the remaining butter.
  7. Ladle into bowls and garnish with marjoram leaves. Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.