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Easy Red Lentil Turmeric Pastina Soup-feature-pot and plate

Easy Red Lentil Turmeric Pastina Soup

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 less than half an hour. A great vegan lunch or dinner for you to try.

  • Total Time: 40 minutes
  • Yield: 2-3 servings 1x


  • 1 small celery
  • 2 small carrots
  • 1/2 red or yellow onion (or 1, if not too big)
  • 2 Tbsp evo oil
  • salt and pepper to taste
  • 1/2 tsp turmeric powder
  • 4-5 cherry tomatoes, quartered
  • 1/2 cup red lentils
  • 1 lt/4 cups vegetable broth
  • 2 sage or basil leaves
  • 2 Tbsp pastina


  1. Dice the carrot, onion, and celery. You can use a food processor if you want to mince them fine.
  2. 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. 
  3. 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.
  4. 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).
  5. 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. 

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup, Vegan
  • Method: Stovetop
  • Cuisine: Italian
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