Pin This I started making this soup on Sunday nights when I needed something warm that wouldn't empty my wallet. The smell of onions and carrots softening in olive oil always pulled my roommate out of her room, and we'd end up talking over bowls of this instead of ordering takeout. It's the kind of recipe that doesn't ask much but gives back plenty.
One winter I brought a container of this to a friend who'd just had a baby, and she texted me later asking for the recipe. She said it was the first thing she'd eaten that week that didn't come from a delivery app. That stuck with me, how something this simple could feel like care.
Ingredients
- Olive oil: Use enough to coat the bottom of the pot so the vegetables don't stick, regular olive oil works fine here.
- Yellow onion: Chop it small so it melts into the broth and sweetens everything without being obvious.
- Carrots and celery: These are your flavor base, dice them evenly so they cook at the same rate.
- Garlic: Add it after the other vegetables so it doesn't burn and turn bitter.
- Brown lentils: Rinse them first to wash off any dust, they hold their shape better than red lentils in soup.
- Ditalini pasta: These little tubes catch the broth perfectly, but any small shape like orzo or shells works too.
- Vegetable broth: Low sodium lets you control the salt yourself, which matters more than you'd think.
- Diced tomatoes: Use the juice from the can, it adds body to the broth.
- Tomato paste: This deepens the tomato flavor without making the soup too acidic.
- Dried thyme and oregano: They bloom in the oil and fill the kitchen with that earthy Italian smell.
- Bay leaf: Don't skip it, it adds a subtle backbone you'll miss if it's not there.
- Crushed red pepper flakes: Just a pinch wakes everything up without making it spicy.
- Fresh parsley: Stir it in at the end for a burst of brightness.
- Parmesan cheese: A little grated on top adds richness, but the soup stands on its own without it.
Instructions
- Start with the vegetables:
- Heat the olive oil over medium heat and add the onion, carrots, and celery. Let them cook slowly for 6 to 8 minutes, stirring now and then, until they soften and the onion turns translucent.
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just a minute. You'll know it's ready when the smell hits you.
- Build the base:
- Add the lentils, diced tomatoes with their juice, tomato paste, thyme, oregano, bay leaf, and red pepper flakes if you're using them. Stir it all together so the tomato paste dissolves into the vegetables.
- Simmer the lentils:
- Pour in the vegetable broth and bring everything to a boil, then lower the heat and cover the pot. Let it simmer gently for 20 minutes until the lentils are tender but not falling apart.
- Cook the pasta:
- Stir in the ditalini and keep the pot uncovered. Simmer for 8 to 10 minutes, stirring occasionally so the pasta doesn't stick to the bottom.
- Season and serve:
- Fish out the bay leaf and taste the soup, then add salt and pepper until it tastes right to you. Ladle it into bowls and scatter parsley on top, with Parmesan if you want it.
Pin This This soup has become what I make when someone needs feeding but I don't know what to say. It's quiet comfort, the kind that doesn't need much explanation.
Make It Your Own
I've thrown in handfuls of spinach or chopped kale in the last few minutes when I remember I have greens to use up. It wilts right in and makes the soup feel a little more virtuous. Sometimes I'll add a can of white beans along with the lentils if I want it heartier, or swap the ditalini for broken spaghetti when that's all I have. The recipe doesn't mind.
Storage and Leftovers
The soup keeps in the fridge for up to four days in a covered container. The pasta will soak up more broth as it sits, so I usually thin it out with a splash of water or broth when I reheat it on the stove. If you know you'll be eating it over several days, you can cook the pasta separately and add it to each bowl as you go, that way it stays firm.
What to Serve Alongside
A hunk of crusty bread is all you really need, something to dip and soak up the broth. I've also set out a simple arugula salad with lemon and olive oil when I'm trying to feel a little fancy, or just poured myself a glass of red wine and called it dinner.
- Toasted baguette slices rubbed with garlic
- A light green salad with vinaigrette
- Roasted vegetables if you want to make it a bigger meal
Pin This This is the soup I come back to when I need something dependable. It never disappoints, and it always feels like home.
Recipe FAQ
- → What type of pasta works best in this dish?
Small pasta shapes like ditalini are ideal as they cook quickly and blend well with lentils, providing a balanced texture.
- → Can I make this dish vegan?
Yes, simply omit the Parmesan cheese or substitute with a plant-based alternative to keep it fully plant-based.
- → How do the herbs affect the flavor profile?
Thyme, oregano, and bay leaf impart a fragrant and earthy aroma, enhancing the savory tomato broth and harmonizing the ingredients.
- → Is it possible to add greens to this preparation?
Adding chopped spinach or kale in the last few minutes of cooking boosts nutrition and adds fresh color and flavor to the dish.
- → What is the best way to achieve perfect lentil texture?
Rinse lentils well and simmer gently until just tender, ensuring they retain shape without becoming mushy for the best mouthfeel.