Skip to main content

Soups & stews

Lentil & Macaroni Soup
Lentils are a wonderful food to stock in your pantry. Using odds and ends of vegetables and canned tomatoes, this hearty soup comes together quickly. For the best leftovers, cook the macaroni separately and add per serving so it doesn't go soggy in the fridge.Tip: If you can't find tomatoes packed in puree at your local store, tomatoes packed in juice make an acceptable substitute.
1 Tbsp. olive oil
2 carrots, diced
1 onion, chopped
2 cloves garlic, crushed
1 (14.5 oz.) can whole tomatoes in puree
1 (14.5 oz.) can vegetable broth
3/4 cups lentils, rinsed
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
6 cups water
1 bunch Swiss chard, trimmed and coarsely chopped
3/4 cup elbow macaroni
1 cup chopped fresh basil
+ Add to Shopping List
Lentil & Macaroni Soup

Lentil & Macaroni Soup

Lentil & Macaroni Soup
Two Stars Guiding Stars
  • Servings:6 (303 g)
  • Prep Time:15 minutes
  • Cook Time:40 minutes
1. In large, heavy-bottomed pot, heat oil over medium heat. Cook carrots, onion, and garlic until tender (10 minutes).
2. Add tomatoes with their liquid, broth, lentils, salt, pepper, thyme, and water. Bring to a boil, stirring to break up tomatoes with side of spoon. Reduce heat to low, cover, and simmer until lentils are tender (30-35 minutes).
3. Stir in Swiss chard and macaroni and return to a simmer. Cook until macaroni is tender (10 minutes). Stir in basil and serve.