Creamy and full of bold flavor, this Marry Me Lentil Soup is love at first bite. Inspired by the classic “Marry Me” chicken soup, this vegetarian version stays hearty and satisfying with lentils and a touch of Greek yogurt for added richness. This no-fuss recipe is simple, wholesome, and impossible not to fall for.
Ingredients4 servings
- 4 cups vegetable broth
- 1 1/2 cups fresh baby spinach, packed
- 1 cup dried red lentils, rinsed
- 3 oz dried elbow pasta
- 1/2 cup full fat plain Greek yogurt
- 1/2 cup julienned sun-dried tomatoes in olive oil (reserve the oil)
- 4 cloves garlic, minced
- 1/2 onion, diced
- 2 Tbsp tomato paste
- 2 Tbsp grated parmesan cheese
- 2 Tbsp fresh basil, julienned
- 1 tsp Italian seasoning
Directions
1
Place a strainer over a bowl and drain the olive oil from the sun-dried tomatoes (keeping the oil). Heat 1 Tbsp of this olive oil in a large pot over medium heat. Once hot, add onions and cook 3-4 minutes. Add garlic and cook 1 minute, until fragrant. Add tomato paste and sun dried tomatoes and cook 2 minutes, stirring often. Add broth and Italian seasoning, scraping browned bits with a wooden spoon.
2
Add pasta and lentils. Reduce heat to medium-low and simmer 10-12 minutes, until both are tender.
3
Remove from heat. Add Greek yogurt, parmesan, spinach, and basil. Stir to wilt spinach. Season with salt and pepper to taste. Enjoy warm!
Note: To make this gluten-free, use a gluten-free pasta!
Happy cooking 🥰 ☀️
Very yummy but too thick for our taste,. I added a whole extra 4 cups of broth as I had doubled the recipe.
Going to make this during the week
Very delicious! I only had 1/2 c red lentils so I also used 1/2 c green….forgetting they cook for different amounts of time. After 12 min I had to remove (one by One) my spiral pasta so it wouldn’t get mushy as the green lentils cooked. (oops) I definitely added additional broth also and vegan greek yogurt. It still came out very yummy. I’ll be making this again for sure!
Cooking pasta separately will be a good idea as well:)
Cooking dried lentils for 10 min without soaking them for at least a few hours seems like they might end up being a little undercooked for my taste but I might give it a try with some organic canned lentils I just bought. Fingers crossed 🤞🏻😊
Red lentils cook very quickly. Not like the brownish ones!!
This soup is SUPERB! And easy to prepare and finish. The starting taste comes from the sun dried tomato oil- don’t switch out that ingredient! Made a test batch and came back to make a triple batch 2 days later!
The lentil-elbow mac ratio is just right!
This looks amazing! I can’t wait to make it.
Thank you so much for the recipe.
Wow delicious! I added lasagna noodles cracked in pieces and cooked separately. Also added sweet potato cubes. And no yogurt. This was really amazing! Thx❤️
I made this recipe as it is written and it came out absolutely delicious!! Thank you!
It is so delicious without the pasta.
Sounds delicious but I can’t find a way to print the recipe. Copy and paste doesn’t work either??
While you have it open in your browser hold down the Ctrl key and press P then you can print from that screen. That is what worked for me 🙂
Send to your email and print.
Delicious. But I would recommend cooking pasta separately so it doesn’t soak up all the soup.
Agreed, pasta gets mushy, must be cooked added after
Delicioso
I am not kidding when I say this is the best soup I have ever tasted. It’s a great way to eat more iron between the lentils and the spinach. I added some Impossible sausage and used a combination of a little bit of Miyoko’s liquid mozzarella and Oatly oat milk in lieu of yogurt for the creamy component.
oh my sausage yum!
Sounds delicious!
Never understood why someone would measure things like pasta in ounce. Liquid I can use a shot glass. Do you use a shot glass of uncooked elbow macaroni ?
3 ounces by weight, not by volume.
Hi…I was reading the comments and some people posted to cook the pasta seperatly because it soaks up and makes it mushy.
Great soup, followed advice of many and doubled the broth.
It looks tasty and healthy I’ll do it
Thanks for sharing
Thanks for the recipe i enjoyed it very much.
Best soup we had in years, absolutely delicious and my whole family loved it including teenager
I entered this recipe into Chronometer and the calories for this soup using 4 servings is off the wall. Delicious but too high in calories for me.
I do not eat chicken or it’s by-products under any circumstances.
Use a vegetable broth instead of chicken broth.
There isn’t any chicken in this recipe. Maybe this comment is for a different recipe???
Vegetarian recipe all the way. Marry me lentil soup.
Thank you! This recipe looks amazing!! I normally prepare my lentil soup with organic quinoa!! For sure I’ll try this one!! 👍
i will marry you
can we make a soup
with your hair up into
a bun for fun
Sounds delicious. We will definitely give it a try.😊
Amazingly good! I definitely would not plan on storing this in the fridge after the pasta is added. I made the pasta separately and added it to what I was going to serve. Mushy pasta is definitely not good eats.
Excellente. Envoyez régulièrement des recettes de soupes et légumes… je suis une fanatique !! Merci!!
Yum!!
Would this be alright made in advance or would pasta and lentils get mushy when reheated??
Can you please send me the nutritional specs. How much sodium, fat, sat. fat, etc. Thank you.
Will you please send me the fat and sodium amounts?
Would be nice to have nutritional facts
How would you substitute to make it dairy free?
I use coconut cream as a substitute for cream/yogurt in my dairy-free kitchen. Just be sure to use an immersion blender to blend the coconut cream before measuring. I use it as a 1:1 replacement. It doesn’t impart a coconut flavor. It’s quite neutral and wonderfully creamy. I hope that helps!
Use dairy free yogurt. There are many types available, even Greek style. Also use Nutritional yeast flakes instead of Parmesan or get a dairy free Parmesan cheese.
I can’t wait to make it soon. Winter is just around the corner. Thank you for the recipe.
I didn’t see anything about how much chicken or where to add.
This is the vegetarian version.
Add sprouted lentils and your body will thank you. You get more nutrients when the lentils are sprouted. Otherwise, all of your soups look delicious. I will try them all.
Is that something you can do with your lentils or do you need to buy them that way?
To print recipes, try taking screen shots, save to photos, then print. Awkward but possible. You then can print several screen shots.
Or copy and then paste into email…send to yourself then open email and print. Easier
Can it be frozen or will the yogurt separate? Maybe add the yogurt after defrost and reheating?
Sounds yummy!!😋 As others have requested, can you please provide the nutritional information?
This sounds great , I definite want to make this.
Can you provide the nutritional information. This soup sounds heavenly. I’m a Weight Watcher and need to determine the points from the nutritional information
Sounds yummy!!😋
Thanks for the recipe it’s a keeper
This sounds really good. I can’t wait to have some
Possible to allow a printable recipe?
Flavor is wonderful. I used a lot more basil than called for which added to the flavor. I needed lots more veg broth as the soup cooked, and the leftovers will definitely need to be thinned with more broth. More soup for us!
I added at least a couple more broth. The lentils did not cook in the time specified.
the soup was very good thank you
For
Sharing!
That looks delicious and thank you for sharing the recipe
Love your recipes
Are these canned precooked lentils ? If not, do they cook and soften in the alotted time of 10-12 minutes?
Hi Cathy I thought you asked a good question But I see no answer. I can tell you the dried Red lentils cook much faster then the green But it does seem very fast. I will soak the lentils first.
You don’t need to soak lentils they cook very fast. Not like other legumes. Using dried lentils will make the soup delicious. I never tried canned lentils. Don’t recall seeing either.
Red lentils have the outer layer removed and they cook very rapidly. To cook them to firm it takes about 8 minutes. To make them downright mushy, about 15 minutes. 10-12 minutes is the sweet spot for dried red lentils.
Red lentils could never be successfully canned and keep any texture. That would be porridge!
It is so good and tasty l.
Love the recipes Could I not use greek yogurt? Or any yogurt? Thank you.
The traditional recipe calls for cream, so you could use that. Otherwise a blended silken tofu would also work well!
Also coconut milk (room temperature)
Love your recipes! I also wish they were printable recipes! Keep up the good work!
Wish you’d add recipes in a printer-friendly version.
Could you use green lentils
You could, but they would need to cook longer. So either cook them separately and add them at the end, or add them simmer for 20–25 minutes, before adding the pasta and continuing on with the recipe!
This looks delicious! Thank you for sharing the recipe.
Can you post the nutritional value?
Can I use whole wheat noodles? And what type of lentils are you using, can I use any kind of lentils?
We used red lentils which cook quickly, otherwise you would need to adapt the cooking time!
I used whole wheat rotini and they are delicious with this recipe.
I only see the comments “can’t wait to try” lol, My GF just told her about recipe she said “No thank you/if it didn’t have lentils maybe” Myself I would try sounds good for what’s in it.
You could either remove the lentils or use chicken which is in the traditional version!
Red lentils are very friendly for non-lentil types:)
It would be greatly appreciated if you would add calories to these recipes. Seems like a simple ask.
Looks Delicious 😋 I can’t wait to try
I will try! It looks healthy
is it possible to make this dairy free? maybe subbing coconut cream for greek yogurt?
Try nutritional yeast it will give it a cheesy taste, hope it helps
You could add blended silken tofu or a non-dairy yogurt in the place of greek yogurt. Coconut cream will change the flavor more, but it could be interesting to try! As Ralph said, you can use nutritional yeast instead of parmesan. Let us know how it turns out!
Looks delicious making soup is my favorite love lentils this is a nice different recipe thank you
Looks good I will try it
Would it be ok to use canned, drained tomatoes instead? I haven’t tried the recipe yet.
The flavor won’t be quite so rich, but you could do that! Adding another Tbsp of tomato paste and a splash of balsamic vinegar would help add more richness.