Ditalini Lentil Tomato Soup (Printable Version)

A flavorful dish with tender lentils and ditalini pasta simmered in a savory tomato broth.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced

→ Lentils and Pasta

06 - 1 cup dried brown lentils, rinsed
07 - 3/4 cup ditalini pasta
08 - 6 cups low-sodium vegetable broth

→ Tomato Base

09 - 1 (14.5-ounce) can diced tomatoes with juice
10 - 2 tablespoons tomato paste

→ Herbs and Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 2 tablespoons chopped fresh parsley
17 - Freshly grated Parmesan cheese, for serving (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with juice, tomato paste, dried thyme, dried oregano, bay leaf, and crushed red pepper flakes. Stir thoroughly.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until lentils are just tender.
05 - Add ditalini pasta to the pot. Simmer uncovered for 8 to 10 minutes until both pasta and lentils are cooked through.
06 - Remove the bay leaf. Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped parsley and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It costs less than takeout but tastes like you put real thought into dinner.
  • The lentils and pasta make it filling enough that no one asks whats for dessert.
  • You can walk away while it simmers and come back to something that actually worked.
02 -
  • Dont add the pasta too early or it turns mushy and swells up like a sponge, stealing all the broth.
  • If the soup thickens too much as it sits, stir in a cup of water or broth when you reheat it.
  • Taste before you salt, the Parmesan and broth can be salty enough on their own.
03 -
  • If you want a thicker soup, mash some of the lentils against the side of the pot with a spoon before adding the pasta.
  • A Parmesan rind simmered with the broth adds a quiet, salty depth you cant get any other way, just remember to pull it out before serving.
  • Taste the soup after the pasta cooks, it usually needs more salt and pepper than you think.
Go Back