Green Lentil & Noodle Soup Recipe

This is a traditional, Anatolian recipe. When I went vegan, my understanding of Turkish cuisine completely changed. I always knew how nutritious our food is but, never noticed the plant-based nutrition in our classic dishes. Anatolia hosted thousands of cultures and religions throughout the centuries and everyone who passed by our lands left a bit of what is theirs.

That’s why you can see Persian, Arabic, European, and Russian dishes in Turkish cuisine. I love the versatility and I try my best to thrive these tastes in my kitchen and share them with you. That’s been said, this traditional recipe is very rich in proteins and hearty.

I happened to have Turkish noodles in my pantry but, you can use vermicelli or just break some spaghetti and use them instead. I hope you give it a go and enjoy it as much as I do.

What is good about the recipe?

  • Budget-friendly, ingredients are available in most of our pantries
  • Lower blood cholesterol
  • High in plant-based proteins
  • Easy to cook
  • Great for meal prepping

INGREDIENTS (190Kcal per serving) – Ideal for 4 persons:

  • 1 cup green lentils; rinsed, precooked & drained
  • 1/2 cup Turkish noodles or Vermicelli
  • 1 small onion, finely chopped
  • 2 Tbsp tomato paste
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp garlic granules, cumin, and paprika powder
  • Salt & pepper
  • 5 cups hot water


Aromatic Sautéing:

  • Olive oil should be warmed in a large pot over medium heat.
  • Toss in the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.

Veggie and Lentil Preparation:

  • To make the carrots and celery soft, dice them and add them to the stew.
  • So, you’ve rinsed your green lentils and now what? Throw in a bay leaf, some cumin, paprika, salt, and pepper. Mix the lentils and veggies together so the spices are distributed throughout.
  • Before adding the water and vegetable broth, make sure the lentils and vegetables are well submerged in the liquid.
  • The lentils should be softened by simmering the soup for 20–25 minutes after it has been brought to a boil.

Green Lentil & Noodle Soup

Toss in the Noodles:

  • Put the dried noodles in the pot and cook them according to the package’s instructions. Keep in mind that various kinds of noodles have variable recommended cooking times.
  • Keep in mind that the noodles will continue to cook somewhat in the boiling soup.

Changes in Season:

  • After tasting the soup, add salt and pepper to taste.
  • Remove the bay leaf from the soup just before serving.


  • Ladle the Green Lentil and Noodle Soup into dishes.
  • For a splash of color and extra aesthetic appeal, sprinkle some fresh parsley or cilantro over the top of each bowl.
  • For a hearty and complete meal, accompany the hot soup with some crusty bread and a salad on the side.


Green lentil and noodle soup is a nourishing and comforting dish that combines lentils, vegetables, and noodles in a flavorful broth. This hearty soup is packed with plant-based protein and other essential elements and is perfect for warming up on chilly days. Whether you’re looking for a healthy lunch, a hearty dinner, or a soothing remedy for a cold, this hearty soup will do the trick.

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