Easy Red Lentil Turmeric Pastina Soup. Light and comforting, tasty, with a delicate texture. Made with a few basic ingredients, this soup is ready in half an hour. A great vegan lunch or dinner for you to try.
It's the beginning of a new year and this side of the world is experiencing a major cold snap. What better than a cozy, make-you-feel-good soup to warm up our hearts?
Mirepoix - the start of a good soup
Most of our soups start with a mirepoix, that is a combination of diced carrots, onion, and celery. The ratio is: two parts onions, one part carrots, and one part celery. To make things faster, I first cut big chunks then used a food processor to mince them fine. If your knife skills are good and you like bigger chunks of vegetables, chop them with a knife on a board.
- Firstly, in a pot add the evo oil and the mirepoix. Season with salt, pepper, and turmeric. Cook on medium heat until it softens, then add the red lentils and stir.
- Secondly, add the vegetable broth, the quartered cherry tomatoes, and sage or basil leaves. Simmer on low heat, uncovered, for about 15 minutes, stirring occasionally.
Time to add the pastina
After the soup has been simmering for about 15 minutes, it is time to add the pastina. But what is Pastina? It's an Italian word that means tiny pasta, and the one I have today is shaped as little stars (stelline). Cook it in the red lentil soup for the recommended time on the package (mine was 6 minutes). Turn off heat, plate, and enjoy!
TIP from our kitchen: at times I make this red lentil turmeric soup without adding any pastina. Adjust the amount of broth if you like it thicker or thinner.
Easy Red Lentil Turmeric Pastina Soup
When in need of something cozy and comforting like a hug, make a batch of this Easy Red Lentil Turmeric Pastina Soup. You will feel the warmth from the inside out. And look at those colors! Every time I make it, it feels like I'm bringing a little bit of sunshine to our kitchens. Nutritious and delicious, this soup is perfect for a quick lunch or dinner.
Lover of soups? Here's some more for you!
- Barley and Cannellini bean Soup
- Soft Tofu Thai Curry Soup
- Carrot Dill Fall Harvest Soup
- Romanesco Broccoli Soup with Blue Cheese and Chives
- 1 small celery
- 2 small carrots
- ½ red or yellow onion (or 1, if not too big)
- 2 Tbsp evo oil
- salt and pepper to taste
- ½ tsp turmeric powder
- 4-5 cherry tomatoes, quartered
- ½ cup red lentils
- 1 lt/4 cups vegetable broth
- 2 sage or basil leaves
- 2 Tbsp pastina
- Dice the carrot, onion, and celery. You can use a food processor if you want to mince them fine.
- In a pot add the evo oil and the mirepoix. Season with salt, pepper, and turmeric. Cook on medium heat until it softens, then add the red lentils and stir.
- Pour in the vegetable broth, the quartered cherry tomatoes, and sage or basil leaves. Simmer on low heat, uncovered, for about 15 minutes, stirring occasionally.
- Now it is time to add the pastina. Cook it in the red lentil soup for the recommended time on the package (mine was 6 minutes).
- Turn off heat, plate, and enjoy!
You can dice the carrot, onion, celery with a knife or use a food processor, according to how coarse you like your vegetables.
At times I do not add any pastina and adjust the vegetable broth to how thick or thin I want the red lentil soup to be.
Store any leftover in a tupperware in the fridge for two days. Reheat on low on the stovetop or microwave. This soup also freezes well in airtight freezer containers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Vegan
- Method: Stovetop
- Cuisine: Italian
I love baking and kneading dough because it takes me to a happy place in my soul.