prep time
45 minutes
cook time
30 minutes

Spiced Lentil Pasta Soup

This hearty one-pot soup can be put together quickly and is a great way to use up leftover vegetables lurking in the fridge. The seashell-shaped Del Monte Conchiglie Pasta is a fantastic choice for this soup.


2 tbsp Olive Oil
2-3 garlic cloves
1 Onion
2 tomatoes
1 carrot (or any other vegetable/s of choice)
1 celery stem
2 red chillies
1 cup Whole Masoor, soaked in water for 1 hour
2 cups Del Monte Conchiglie Pasta
1 tsp black pepper
some salt to taste
A handful mixed herbs
for garnish Parmesan cheese shavings


  1. Heat up some oil in a saucepan. Add the garlic and sauté for a few seconds.
  2. Add the onion to the now slightly brown garlic and sauté. Careful, they can get a little snappy.

  3. As the onions turn translucent, toss in red chillies, celery, carrot, lentils to bring out the veggie variety. Stir and add about 1 ½-2 cups of water.

  4. As the water begins to bubble, cover the saucepan for about 7-8 minutes, till the vegetables begin to soften.

  5. Add tomatoes, salt and pepper (according to taste) to the mixture. Add another cup of water to it and bring to a boil.

  6. When the soup starts to boil, add the yummy Del Monte Conchiglie Pasta to the boiling soup and let it cook. Keep stirring it occasionally till it is al dente.

  7. Serve as this amazing blend of flavours, garnished with herbs and parmesan cheese shavings.

Treat yourself to this soup when there’s a nip in the air. It’ll surely cheer you up!

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