Ditalini and Lentil Soup (Printable Version)

Comforting blend of brown lentils and ditalini in savory tomato broth, packed with fiber and flavor.

# Ingredient List:

→ 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)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the 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.
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 continue simmering uncovered for 8 to 10 minutes until pasta and lentils are cooked through.
06 - Remove bay leaf. Season soup with salt and freshly ground black pepper to taste.
07 - Ladle into bowls and garnish with chopped parsley and grated Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in under an hour without fussing or complicated techniques, leaving you free to do something else while it simmers.
  • The lentils and pasta create a naturally filling meal that satisfies without heaviness, perfect for weeknight dinners or meal prep.
  • The flavor develops quietly as it cooks, the tomato and herbs building into something way more sophisticated than the effort involved suggests.
02 -
  • Don't skip rinsing the lentils before cooking—this removes dust and debris that can make the broth cloudy or gritty.
  • Add the pasta in the last 10 minutes, not at the beginning; if it cooks too long it falls apart into the broth and changes the whole texture.
  • Taste constantly in the last few minutes because salt needs to dissolve into the liquid for even flavor, and you can always add more but can't take it out.
03 -
  • Toast your dried herbs in the hot oil for 30 seconds before adding the vegetables—this blooms their oils and makes them taste more alive in the finished soup.
  • If the soup is too thick at the end, don't panic; add broth a little at a time until it reaches the consistency you want, remembering it will thicken slightly as it cools.
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