Ditalini Lentil Soup (Printable)

A comforting bowl of tender lentils and ditalini pasta in a rich tomato broth with herbs.

# 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)

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until soft, about 6 to 8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Incorporate rinsed lentils, diced tomatoes with juice, tomato paste, dried thyme, oregano, bay leaf, and crushed red pepper flakes; stir thoroughly.
04 - Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 20 minutes until lentils are nearly tender.
05 - Add ditalini pasta and simmer uncovered for 8 to 10 minutes until both pasta and lentils are cooked through.
06 - Remove bay leaf, season with salt and pepper to taste.
07 - Ladle into bowls, garnish with chopped parsley and optionally grated Parmesan cheese.

# Expert Advice:

01 -
  • It's genuinely budget-friendly without tasting cheap, thanks to the deep flavor that builds slowly in the pot.
  • Brown lentils hold their shape beautifully, so you get actual texture rather than mushy broth.
  • One pot, simple ingredients, and you're done in 50 minutes start to finish.
02 -
  • Don't add salt until the very end, because both the lentils and broth will concentrate their saltiness as liquid reduces.
  • The lentils will continue to soften slightly after you add the pasta, so pull them off heat when they still have a tiny bit of bite to them.
03 -
  • Rinsing the lentils before cooking removes any dust and helps them cook more evenly without cloudiness in your broth.
  • If you're making this for people who avoid gluten, swap the ditalini for certified gluten-free pasta and add it at the same point in the recipe—it will cook just as well.
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