Ditalini Lentil Tomato Soup (Printable Version)

Savory tomato broth with brown lentils and ditalini pasta, enriched with aromatic herbs for a filling dish.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 medium 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 Make It:

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

# Expert Advice:

01 -
  • It costs less than ten dollars to make and feeds you well for days.
  • The lentils and pasta cook together in one pot, so cleanup is actually manageable.
  • Leftovers taste even better the next day when the flavors have settled in.
02 -
  • Add the pasta only after the lentils are cooked, or it will turn mushy while the lentils catch up.
  • If the soup thickens too much as it sits, stir in a little water or broth when you reheat it.
03 -
  • Taste the soup before adding salt, the broth and Parmesan both add saltiness on their own.
  • If you want deeper flavor, sauté the tomato paste with the garlic for a minute before adding the other ingredients.
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