Ditalini Lentil Tomato Broth (Printer View)

Hearty lentils and small pasta cooked in a savory tomato broth with fresh herbs and a touch of spice.

# What you'll 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)

# Method:

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

# Expert Advice:

01 -
  • It uses simple pantry staples and costs less than takeout for four people.
  • The lentils and pasta create a texture that feels indulgent without any cream or butter.
  • Leftovers thicken overnight and taste even better the next day.
02 -
  • Add the pasta directly to the soup only if you're serving it all at once, otherwise it will soak up too much broth overnight.
  • If reheating leftovers, stir in extra broth or water because the lentils and pasta will have absorbed most of the liquid.
03 -
  • Rinse the lentils in a fine mesh strainer before cooking to remove any grit or small stones.
  • Taste the soup after adding the pasta and adjust the salt again, because the noodles absorb seasoning as they cook.
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