Ditalini Lentil Soup (Print Version)

Savory tomato broth with tender lentils and ditalini pasta, enriched with herbs and fresh parsley.

# 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 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, dried thyme, dried oregano, bay leaf, and crushed red pepper flakes. Mix 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 fully cooked.
06 - Remove bay leaf, then season with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls, garnish with chopped fresh parsley and optional freshly grated Parmesan cheese.

# Expert Advice:

01 -
  • It costs almost nothing but tastes like you spent hours perfecting it.
  • Brown lentils hold their shape beautifully, so you get tender bites without mushiness.
  • The ditalini pasta does something magical here, soaking up the tomato broth and turning creamy from the lentils.
02 -
  • Rinse your brown lentils but don't soak them—they cook quickly enough on their own, and soaking makes them split and get mushy.
  • Add the pasta in the second half of cooking, not at the beginning, or it will absorb all the broth and leave you with a stodgy mess.
  • The soup thickens significantly as it sits, so if you're reheating leftovers, add a splash of broth or water to loosen it back up.
03 -
  • Toast your dried herbs in the hot oil for 30 seconds before adding the lentils to unlock their flavor in a way that simmering alone won't achieve.
  • Use a wooden spoon to stir, not a metal one—it feels better in your hand and won't scrape the bottom of the pot harshly.
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