Ditalini Lentil Tomato Broth (Print Version)

Tender lentils and ditalini in a savory tomato broth, packed with fiber and flavor for a wholesome meal.

# 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)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 6 to 8 minutes until softened.
02 - Stir in 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 to combine thoroughly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until lentils are just tender.
05 - Stir in ditalini pasta and simmer uncovered for 8 to 10 minutes until both pasta and lentils are cooked through.
06 - Remove bay leaf and season with salt and freshly ground black pepper to taste.
07 - Ladle into bowls, garnish with chopped parsley and optionally grated Parmesan cheese.

# Additional Tips::

01 -
  • It costs almost nothing to make and somehow tastes like you spent all day on it.
  • The soup thickens as it sits, so leftovers are even better the next day.
  • No fancy equipment needed, just one pot and about fifty minutes of your time.
02 -
  • Don't skip rinsing the lentils—starchy water will make your soup cloudy and thick in a way that doesn't feel right.
  • If you add the pasta too early, it'll absorb all the broth and turn to mush before you're ready to eat.
  • Taste the broth before adding salt, since vegetable broth varies widely in how seasoned it already is.
03 -
  • Keep the lid on while the lentils cook so they simmer gently and evenly, then uncover once you add the pasta so it doesn't get mushy.
  • If your soup is thicker than you like, thin it with warm broth or water—it's easier to add liquid than to take it away.
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