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Lentil and Ziti Soup

Lentil and Ziti SoupI like to avoid using olive oil and garlic in this soup because they will dominate the flavor. This version has a clean taste of the lentils, veggies and pasta.

Serves 5-6.


  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 c bell peppers, chopped
  • 2 c cabbage, chopped
  • 8 c water
  • 1 c dry brown lentils, rinsed
  • 1/2 c parsley, minced
  • 1-6 oz can tomato paste
  • 1 Tbsp fresh mixed Italian herbs, minced
  • 1 1/2 tsp sea salt or to taste
  • 1/2 tsp finely ground red pepper
  • 2 c Ziti pasta or any medium pasta


  1. In a 7 quart heavy pot or Dutch Oven, heat the oil on medium low. Add onion, bell pepper and cabbage. Saute 10 minutes.
  2. Add water, lentils, parsley, tomato paste, and herbs. Stir well. Bring to simmer and partially cover. Simmer 45 minutes or until lentils are just tender.
  3. Add salt, red pepper, Ziti pasta, and more boiling water as needed. Cook uncovered for about 12 minutes, stirring often to keep pasta from sticking to the bottom. Serve hot.

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