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Lentil Shell Pasta Soup

Serves 8 | Prep Time 10 minutes | Cook Time 35 minutes

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30 ounces Eden Lentils w/Onion & Bay Leaf, 2 cans, do not drain

1 Tbsp Eden Extra Virgin Olive Oil

1 clove garlic, minced

1/2 cup onion, diced

1/2 cup carrots, diced

1/4 cup celery, diced

1/2 tsp dried thyme

1/2 tsp Eden Sea Salt, or to taste

14 1/2 ounces Eden Diced Tomatoes w/Basil, do not drain
Eden Diced Tomatoes, or Eden Diced Tomatoes w/Roasted Onion & Garlic

1/4 tsp freshly ground black pepper

2 cups water

1 cup spinach, packed and chopped
chard, escarole, arugula or kale

1/2 cup Eden Small Vegetable Shells
Eden Vegetable Shells, or Eden Kamut Elbows

1 Tbsp fresh parsley, minced for garnish


Heat the oil in a medium soup pot. Sauté the onion and garlic for 2 to 3 minutes. Add the celery and carrots. Sauté for 2 minutes. Add the thyme, sea salt, black pepper, tomatoes, lentils and water. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 20 minutes until the vegetables are tender. Add the pasta, leave uncovered and cook until pasta is al dente, about 8 minutes. Add the spinach and simmer another 2 to 3 minutes. Serve and garnish with parsley.

Nutritional Information

Per serving: 238 calories, 3g fat (13% calories from fat), 13g protein, 39g carbohydrate, 8g fiber, 0mg cholesterol, 317mg sodium

Related Recipes

American, Beans, Condiments, Good/High Fiber, Good/High Protein, Italian, Low Fat, No Sweetener Added, Oils, Pasta, Soup, Chili & Stews, Tomatoes, Vegan, Whole Grain

©2016 Eden Foods, Inc.