Last Updated on 25/02/2025 by Adina
This healthy vegan black lentil pasta soup with Beluga lentils, vegetables, and lots of herbs is the perfect soup for a cold winter day.
An easy-to-make, wholesome, black lentil pasta soup that I make quite often... mostly whenever I have no other idea what else to cook or don't have the time to go shopping for ingredients, I normally have all the required ingredients at home.
This Beluga lentil soup with pasta is quick, healthy, and delicious; perfect for the weather we have right now. It warms you up from the inside; it has a little heat to make it interesting, and it's full of flavor and comfort.
For more lentil soups, check out the traditional Bacon and Red Lentil Soup, German lentil soup with sausages, the Lentil Soup with Beef Bones, or the Lentil Turkey Soup.
And this black lentil soup with noodles is one of my favorite versions. And definitely the healthiest of them all!
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Pantry ingredients
As mentioned above, I never have to go shopping just to make this lentil and vegetable soup. I always have all the needed ingredients in the pantry.
Black Beluga lentils look like caviar. They are small, shiny, and black, resembling tiny jewels. Use more Beluga lentils to make this amazing Vegetarian Butternut Squash Lentil Lasagna.
If you can't find black Beluga lentils, you can substitute French lentils or lentils du Puy. These small, dark brown lentils hold their shape when cooked.
Avoid using red lentils. They have a different taste and tend to break down when cooked, creating thick and creamy soups.
Pasta: I use whole wheat elbow macaroni for this lentil soup, but any short pasta shape will work. Whole wheat pasta has a taste and consistency that suits the soup well. However, if you don't have or like whole wheat pasta, you can use regular pasta instead.
Herbs: When I make this lentil pasta soup in winter, I tend to use dried herbs like marjoram and/or oregano. In spring and summer, I always use fresh marjoram or oregano from the garden. Both versions are delicious!
Vegetables: I always have tomatoes and scallions, and I love them in this soup. You can change that according to your taste or whatever you have in the house. Leeks, broccoli, or kale, for instance, are great as well.
See the recipe card for full information on ingredients and quantities.d
How to make Beluga lentil soup with pasta?
- Cook the chopped onions and garlic until slightly softer (1).
- Add the black lentils and stir for a couple of minutes (2).
- In the meantime, chop the vegetables and herbs, keeping them separate.
- Add all the ingredients except the chives, and cook until the pasta is al dente (3).
- Adjust the taste, add the chives, and serve.
Try more vegan soups: Cream of Broccoli Soup, Vegan Roasted Pumpkin Soup, or Carrot Soup with Ginger.
Good to know!
Cooking times: Always check the packet's instructions when cooking both lentils and pasta.
The Beluga lentils I use only require between 20 and 30 minutes of cooking time, but du Puy lentils need longer about 45 -50 minutes.
Check the pasta's cooking time and add the pasta when the lentils are almost done. Cook the pasta al dente; it will become softer during the few minutes it takes to bring the pot to the table.
Serving: The black lentil soup with pasta is best when served immediately. The main reason for that is that the pasta absorbs most of the stock when standing, so it becomes softer, and the liquid kind of disappears.
How to store?
If you have leftovers, keep them in the fridge and add more vegetable stock when reheating the soup.
Black Lentil Pasta Soup (Vegan Recipe)
Ingredients
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon olive oil
- ¾ cup black lentils Beluga, 150 g, Note 1
- 7 cups vegetable stock
- 2 large tomatoes
- 1 bunch scallions
- 1 teaspoon dried oregano or marjoram Note 2
- 6 oz whole wheat elbow macaroni
- ½ teaspoon fine sea salt or Kosher, to taste
- ⅛ teaspoon ground white pepper
- 1-2 tablespoons white wine vinegar
- 1 small bunch chives
- red chili flakes optional
Instructions
- Chop the onion and the garlic cloves very finely.1 onion + 2 garlic cloves
- Saute: Heat the oil in a soup pan and cook the onions and garlic for a few minutes until translucent. Add the lentils and stir for 1-2 minutes until the lentils are covered with a thin film of oil.¾ cup/ 150 g Beluga lentils
- Cook: Add the vegetable stock, bring everything to a boil, and cook until the lentils are almost done, observing the instructions on the packet of lentils.7 cups/ 1 ⅔ liter stock
- Chop: In the meantime, chop the tomatoes into small pieces and the green onions into small rings. Wash and finely chop the marjoram/oregano (if using fresh herbs) and the chives. Keep the herbs separated.2 large tomatoes + 1 bunch green onions
- Add vegetables: When the lentils are almost done, add the tomatoes, green onions, dried herbs, pasta, salt, pepper, and vinegar to the soup and cook until the pasta is al dente.6 oz/ 170 g pasta + 1 teaspoon dried herbs + ½ fine sea salt + ⅛ black pepper + 1 tablespoon vinegar
- Adjust: Add the chives and adjust the taste with more vinegar, salt, and pepper if necessary. Sprinkle with some red chili flakes, if desired. Serve immediately.1 small bunch chives + sprinkle of red chili flakes
Notes
- French lentils du Puy can be used instead. They have a longer cooking time, check the packet's instructions.
- Use a small bunch of fresh oregano or marjoram, if available.
angiesrecipes says
Looks nice and tasty!
Adina says
Enjoy, Sarah!
Sarah | Well and Full says
I wish I had a garden! All I have is a windowsill full of potted plants 😉 I'll have to snip a little of my oregano for this recipe though!