Ditalini Lentil Soup (Print Version)

Savory blend of lentils and ditalini pasta in a tomato broth, perfect for a satisfying meal.

# What You'll 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)

# Cooking Steps:

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 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with their juice, tomato paste, thyme, oregano, bay leaf, and crushed red pepper flakes; stir to combine.
04 - Pour in vegetable broth, bring to a boil, then 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 fully cooked.
06 - Discard bay leaf. Adjust seasoning with salt and pepper to taste.
07 - Ladle into bowls and garnish with chopped fresh parsley and grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It uses pantry staples you probably already have, so you can make it without a special grocery run.
  • The lentils and pasta create a texture that's hearty enough to feel like comfort food but light enough that you won't feel weighed down.
  • Leftovers taste even better the next day when the flavors have had time to meld together in the fridge.
02 -
  • Don't add the pasta too early or it will soak up all the broth and turn mushy, I learned this the hard way when I wandered off to answer a phone call.
  • Rinse the lentils before adding them to the pot, otherwise you'll end up with a cloudy broth full of dusty sediment.
  • If you're making this ahead, cook the pasta separately and add it to individual bowls before ladling in the soup, so it doesn't bloat overnight in the fridge.
03 -
  • Use low-sodium broth so you can control the salt, especially since the Parmesan and tomatoes already bring plenty of seasoning.
  • Don't skip the step of sautéing the vegetables first, that's where the soup builds its flavor foundation.
  • If you want a vegan version, just leave out the Parmesan or use a plant-based alternative, the soup is delicious and hearty on its own.
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