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Lentil Carrot Pasta Soup

Cooking Time: 30 minutes


  • 250gm Quick Macaroni
  • 2tbsp Olive Oil
  • 1 Onion, chopped
  • 1 Garlic Clove, minced
  • 1tsp Ginger, grated
  • 200gm Carrots, peeled and diced
  • 2 Bay Leaves
  • 1tbsp Tomato Paste
  • 200gm Dry Lentils, rinsed and drained
  • 10C Vegetable Broth
  • 1tsp Red chili Flakes
  • ½tsp Oregano
  • ¼tsp Curry Powder
  • ¼tsp Black Pepper
  • ¼tsp Kosher Salt
  • 1tsp Lemon Juice
  • tsp Crusty Bread for serving
  • Fresh Parsley for garnishing


  • 1.
    Boil the pasta as written on the package, drain well and keep aside.
  • 2.
    Heat the olive oil in a large pot over medium heat. Add onion and sauté until softened and lightly golden.
  • 3.
    Reduce the heat to medium low and add the garlic, ginger, carrots and bay leaves, reduce heat to low, and sauté for 5 more minutes.
  • 4.
    Add the lentils, vegetable broth, oregano, curry powder, black pepper and tomato paste and stir to combine.
  • 5.
    Raise the heat to medium high and bring to a boil. Reduce heat to medium low. Continue cooking, uncovered, until the lentils are tender.
  • 6.
    Add the cooked pasta and turn off the heat. Stir in the lemon juice and salt, cover the pot and leave for 5 minutes aside.
  • 7.
    Sprinkle the fresh parsley on top and serve alongside crusty bread.

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