Ditalini Lentil Tomato Broth (Printable Version)

Savory tomato broth with brown lentils and ditalini pasta offers a fiber-packed, filling 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)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery, cooking for 6 to 8 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until aromatic.
03 - Add rinsed lentils, diced tomatoes with juice, tomato paste, dried 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 or 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. Season with salt and pepper to taste. Serve garnished with chopped parsley and optional grated Parmesan cheese.

# Expert Tips:

01 -
  • It's a one-pot wonder that costs pennies but tastes like genuine care in a bowl.
  • Brown lentils hold their shape beautifully, giving you texture instead of mush.
  • The pasta softens just enough to cradle the broth, making it feel substantial and satisfying.
02 -
  • Always rinse your dried lentils before cooking—I learned this the hard way, biting down on a tiny stone in an otherwise perfect bowl.
  • Don't add salt until the end; the broth will concentrate as it reduces, and oversalting early is nearly impossible to fix.
  • The ditalini continues to absorb liquid even after the pot leaves the heat, so if you're not serving immediately, keep the soup a little brothier than you think it should be.
03 -
  • Toast the lentils briefly in the dry pot before adding liquid—this small step deepens their nutty flavor and makes the finished soup taste more complex.
  • If your soup thickens too much after refrigeration, thin it with a little hot broth or water, never cold liquid which would shock the warm soup.
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