Ditalini Lentil Tomato Broth (Printer-Friendly)

A savory blend of lentils and ditalini simmered in tomato broth, rich with herbs and fresh parsley.

# 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)

# Directions:

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. 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 tender.
05 - Stir in ditalini pasta and simmer uncovered for 8 to 10 minutes until pasta and lentils are fully cooked.
06 - Remove bay leaf. Adjust seasoning with salt and pepper to taste.
07 - Ladle soup into bowls. Garnish with chopped parsley and optional grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It costs almost nothing to make but tastes like you spent all afternoon simmering stock and stirring pots.
  • The lentils break down just enough to thicken the broth naturally, so every spoonful feels hearty and satisfying.
  • You can double the batch and freeze half, which has saved me on more weeknights than I can count.
02 -
  • Don't skip rinsing the lentils or you'll end up with cloudy foam on top of the broth that looks unappealing.
  • If you add the pasta too early, it will soak up all the liquid and turn the soup into sludge, so wait until the lentils are fully cooked.
  • Taste before you salt because the broth and Parmesan both add saltiness, and it's easy to overdo it.
03 -
  • Use a wooden spoon to scrape the bottom of the pot while the soup simmers so nothing sticks or burns.
  • If you have a Parmesan rind sitting in the fridge, toss it in with the broth and let it simmer with the lentils for an extra layer of savory depth.
  • Make a double batch and portion it out for lunches, it tastes even better the next day once the flavors have had time to marry.
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