Ditalini Lentil Tomato Broth (Printable)

Warm lentils and ditalini pasta simmered in a rich tomato broth with herbs and vegetables.

# 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:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 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, thyme, oregano, bay leaf, and crushed red pepper flakes; stir to integrate.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
05 - Incorporate ditalini pasta and simmer uncovered for 8 to 10 minutes until pasta and lentils are cooked through.
06 - Discard bay leaf. Adjust seasoning with salt and pepper to taste.
07 - Ladle into bowls, garnish with parsley and grated Parmesan if desired.

# Expert Advice:

01 -
  • It costs almost nothing to make yet tastes like you spent hours simmering it on the stove.
  • The lentils stay whole and tender while the tiny ditalini pasta curls add the perfect chewy contrast.
  • You can throw everything in one pot and let it do the work while you do something else entirely.
02 -
  • Rinse your dried lentils before cooking—they often hide little bits of dirt or debris that you absolutely do not want in your soup.
  • Don't add the pasta until the lentils are already tender, or the pasta will turn to mush before the lentils soften enough.
  • This soup thickens as it sits, which is beautiful for leftovers but means you might want to thin it with a splash of broth when you reheat it the next day.
03 -
  • If you're in a hurry, you can use a food processor to chop your vegetables in seconds instead of doing it by hand—the soup won't know the difference, only your schedule will.
  • Toasting your dried lentils in a dry pan for 2 minutes before rinsing them adds a subtle nuttiness that deepens the entire soup.
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