Mushroom Lentil Noodle Soup

Serves 4 to 6

This mushroom lentil noodle soup is everything you love about an entree without any of the fuss. You’ve got your carbs, protein, and veggies all in one pot;  a true one pot meal to rule them all. It’s the kind of soup that makes everyone at the table happy, and it comes together in under an hour with stuff you probably already have.

Creminis and brown lentils team up to create a beefy, savory broth that hits all the noodly notes. Using dried lentils is crucial here to create a rich, complex broth, so don’t sub canned lentils, lazypants. The broth gets that rich, slightly glossy texture you usually only get from slow-simmered soups, it is so so so yummy.

I love cavatappi pasta because it holds its own with all of the hearty ingredients and won’t fall apart if you have leftovers. If you can’t find it, fusilli would be nice, too.

Fresh thyme does a lot of the heavy lifting here. It gives the whole pot that warm, herby depth that makes it smell like someone’s been cooking all day. That said, a teaspoon and a pinch of dried thyme will suffice!

This vegan noodle soup recipe first appeared in I Can Cook Vegan. Buy that book, it’s amazing <3

Mushroom Lentil Noodle Soup FAQ:

How do I clean mushrooms? If you’re on a televised cooking competition, sure, go ahead and wipe each precious one with a damp kitchen towel that has no cat hair on it. But if you’re in the privacy of your own kitchen, just wash them in a bowl with cold water, swishing them around a bit to get the dirt, then drain, trim and slice. It’s ok if they get “water logged” because, guess what, they’re going in soup anyways. You can even buy presliced mushrooms to save time in this recipe.

Can I use a different pasta? Cavatappi is my first choice because it holds up well in soup and doesn’t get too mushy in leftovers. Fusilli is a great substitute. Any short, sturdy pasta works, shells or macaroni are both good and even penne. I’d avoid long noodles like spaghetti unless you break them into smaller pieces first. 

Can I use canned lentils? No. The dried lentils cook in the broth and that’s where all the flavor and body comes from. Canned lentils won’t give you that rich, complex broth. This is the one place where the shortcut isn’t worth it.

Can I make this ahead of time? Yes, but the pasta will absorb broth as it sits. You can either add a splash of broth when you reheat, or cook the pasta separately and add it to each bowl when serving. The soup base without pasta keeps beautifully for days.

Can I freeze this? Freeze the soup without the pasta. The lentils and broth freeze great, but pasta gets mushy when frozen and reheated. Cook fresh pasta when you’re ready to eat.

Can I use different mushrooms? Creminis are my go-to here, but white button mushrooms work fine. You could throw in some shiitakes for extra depth. Portobello sliced and cut small enough would be yum, too! Save the fancy expensive mushrooms for something else, in my opinion.

This soup is too thick. What do I do? The pasta and lentils absorb a lot of liquid. Just stir in more broth or water until you get the consistency you want.

Can I add greens to this? A few handfuls of spinach or kale stirred in at the end would be great. Let them wilt for a minute or two before serving.

What should I serve this with? Crusty bread. That’s it. Maybe a salad if you’re feeling virtuous.

Mushroom Lentil Noodle Soup

Isa Chandra

An easy, hearty vegan noodle soup with cremini mushrooms, brown lentils, and cavatappi pasta. One pot, rich and savory, and ready in under an hour.

4.75 from 4 votes

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Course Soup

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium yellow onion thinly sliced
• 2 ribs celery sliced 1/4 inch thick
• 3 cloves garlic minced
• 10 oz cremini thinly sliced (3 cups)
• 1/2 teaspoon salt
• Fresh black pepper
• 2 tablespoons chopped fresh thyme plus extra for garnish
• 1 1/2 cups peeled carrots sliced on a bias 1/4 inch thick
• 8 cups vegetable broth
• 1/2 cup dry brown or green lentils
• 1/2 lb cavatappi or fussili

Instructions

 

• Preheat a 4 quart soup pot over medium heat. Saute onion and celery in the oil with a pinch of salt until soft, about 5 minutes. Add garlic and cook until fragrant, 30 seconds or so.
• Add mushrooms, salt, pepper and thyme and saute until mushrooms are soft and golden, about 5 minutes.
• Add carrots, vegetable broth and lentils. Cover and bring to a boil. Once boiling, lower heat to a simmer and cook until lentils are tender, about 20 minutes depending on your lentils.
• Turn heat up to a low boil, add pasta and let cook for about 10 minutes or until pasta is done. Turn off heat and let sit for 10 minutes. Taste for salt and pepper and serve.

Keyword lentils, soup

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