Ditalini Lentil Soup (Print Version)

Savory tomato broth with brown lentils and ditalini pasta, rich in fiber and flavor for a wholesome meal.

# Components:

→ 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 onion, carrots, and celery. Cook, stirring occasionally, until softened, approximately 6 to 8 minutes.
02 - Incorporate minced garlic, cooking for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with juice, tomato paste, dried thyme, dried oregano, bay leaf, and crushed red pepper flakes. Stir thoroughly to combine.
04 - Pour in vegetable broth. Bring to a boil, then lower heat to a gentle simmer. Cover and cook for 20 minutes until lentils begin to soften.
05 - Stir in ditalini pasta and continue simmering uncovered for 8 to 10 minutes until pasta and lentils are tender.
06 - Remove bay leaf. Adjust seasoning with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls. Garnish with chopped parsley and, if desired, freshly grated Parmesan cheese.

# Expert Advice:

01 -
  • It costs almost nothing to make and somehow tastes like you spent all afternoon on it.
  • The lentils get creamy and the pasta soaks up the broth in a way that feels like a warm hug in a bowl.
  • You can double the batch and freeze half, which I do now every single time because future me is always grateful.
02 -
  • Don't add the pasta too early or it'll soak up all the broth and turn into a thick stew instead of a soup.
  • If the soup gets too thick as it sits, just stir in a cup of water or broth when you reheat it and it'll loosen right back up.
  • Rinse the lentils before you add them or you'll get a weird foamy scum on top of the broth that you'll have to skim off.
03 -
  • If you cook the vegetables until they're really soft and starting to caramelize, the whole soup tastes sweeter and deeper.
  • Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot after you add the broth, that's where all the flavor hides.
  • Taste the soup right before you serve it and add a tiny splash of red wine vinegar or lemon juice if it needs brightness, it'll wake up all the other flavors.
Return