Cozy Winter Lentil Minestrone (Healthy, Simple + Freezer-Friendly)

This Simple Winter Lentil Minestrone is cozy, nourishing, and full of the season’s best flavors. It’s a big pot of comfort that comes together with simple ingredients you likely already have on hand.

It’s made with hearty vegetables, protein-packed red lentils, and a swirl of bright pesto that adds the perfect finishing touch. Everything simmers together in one pot, filling your kitchen with that slow-cooked aroma that makes winter cooking feel special (even though it’s ready in about 30 minutes.)

Perfect for meal prep, leftovers, or freezing for busy weeks, this minestrone is wholesome, satisfying, and exactly what cold weather calls for. This lentil minestrone is flavorful enough for kids to love, especially dipped in crusty bread or with fun shaped pasta!

Ingredients (makes 4 servings)

• 2 Tbsp extra-virgin olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 (14 oz) can diced tomatoes
• 1 cup red lentils, dry
• 1 tsp salt
• 1 tsp dried parsley
• 2 Tbsp basil pesto (jarred or frozen)
• 5 cups vegetable broth (or 4 cups + 1 cup water)
• 4 oz dry short-cut pasta (like ditalini, elbows or alphabet pasta!) NOTE: Add an extra cup of broth/water for a totaly of 6 cups if cooking the pasta in the soup. For best texture, cook separately if storing for later.

Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 more minute.
2. Simmer the soup: Stir in diced tomatoes, lentils, salt, parsley, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until lentils are tender.
3. Cook pasta (if keeping separate): While soup is simmering, cook pasta according to package instructions in a separate pot, shaving 1 minute off recommended cooking time. If serving immediately, cook pasta directly in the soup and add an extra cup of broth or water.
4. Finish and serve: Stir in cooked pasta (if using separately) just before serving. Taste and adjust seasoning. Serve warm with crusty bread or a sprinkle of Parmesan.

Cozy Winter Lentil Minestrone (Healthy, Simple, and Freezer-Friendly)

Make this easy Winter Lentil Minestrone with pasta and pesto for a cozy, plant-based dinner that’s full of flavor and ready in 30 minutes.

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Total Time 28 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 Tbsp extra-virgin olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery ribs sliced
• 3 garlic cloves minced
• 1 14 oz can diced tomatoes
• 1 cup red lentils dry
• 1 tsp salt
• 1 tsp dried parsley
• 2 Tbsp basil pesto jarred or frozen
• 5 cups vegetable broth or 4 cups + 1 cup water
• 4 oz dry short-cut pasta like ditalini, elbows or alphabet pasta!

Method

 

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 more minute.
2. Simmer the soup: Stir in diced tomatoes, lentils, salt, parsley, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until lentils are tender.
3. Cook pasta (if keeping separate): While soup is simmering, cook pasta according to package instructions in a separate pot, shaving 1 minute off recommended cooking time. If serving immediately, cook pasta directly in the soup and add an extra cup of broth or water.
4. Finish and serve: Stir in cooked pasta (if using separately) just before serving. Taste and adjust seasoning. Serve warm with crusty bread or a sprinkle of Parmesan.

Notes

NOTE: Add an extra cup of broth/water for a total of 6 cups if cooking the pasta in the soup. For best texture, cook separately if storing for later.

Want more protein? Add 1 cup small-diced extra firm tofu at the end, or shredded/diced meat of choice.

Nutrition Info (per serving):

~376 calories, 15 g protein, 11 g fat (≈1 g saturated), 63 g carbs (≈9 g fiber, 0 g added sugar)

Why You’ll Love This Winter Lentil Minestrone

• One-pot, easy weeknight dinner
• Filled with seasonal winter veggies and plant protein
• High in fiber and nutrients
• Freezer-friendly and great for leftovers
• Brightened up with a swirl of pesto for extra flavor

FAQs

Can I use green or brown lentils instead of red?
Yes! Just increase the cooking time by about 10–15 minutes, as they take longer to soften.

Can I make this gluten-free?
Absolutely, just use gluten-free pasta or skip the pasta entirely and add diced potatoes or quinoa instead.

What kind of pesto works best?
Any kind! Store-bought or homemade both work. You can even use a vegan pesto or swap it for a drizzle of olive oil and fresh herbs.

Can I freeze this soup?
Yes — freeze without the pasta for best texture. It will keep in the freezer for up to 3 months.

Can I make it ahead for meal prep?
Definitely. Store the soup and pasta separately, then combine when reheating to keep the pasta from getting too soft.

More Cozy Plant-Based Mains You’ll Love

• Cozy Vegetarian 3-Bean Chili (Kid-Approved & Freezer-Friendly)
• Quick & Easy Lemon Pesto Orzo (One-Pot Meal)
• Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
• Creamy Butternut Squash Coconut Curry (25-Minute Meal)
• Easy Roasted Garlic Tomato Soup (One Pot Meal)

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