Ditalini Lentil Tomato Broth (Printable)

Savory brown lentils and ditalini pasta simmered in a flavorful tomato broth with herbs and fresh parsley.

# 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 - ½ 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 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 if using. Stir well to combine.
04 - Pour in vegetable broth. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until lentils are tender.
05 - Stir in ditalini pasta. Simmer uncovered for 8 to 10 minutes until pasta and lentils are fully cooked.
06 - Remove bay leaf. Season with salt and freshly ground black pepper to taste. Ladle soup into bowls and garnish with chopped parsley and optional grated Parmesan.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, yet tastes like it simmered all day.
  • Brown lentils hold their shape beautifully, so you get real texture in every spoonful.
  • A budget-friendly meal that feels completely satisfying and never tastes cheap.
02 -
  • Don't rinse the brown lentils in a fine mesh strainer or you'll lose the smallest ones—use a colander or let them settle in a bowl of water and drain gently.
  • Add the pasta only in the last 10 minutes, or it will turn to mush and thicken the soup into something that feels more like porridge.
  • Taste before you serve—the salt level changes as the broth reduces, and adjusting it at the end makes all the difference between good and unforgettable.
03 -
  • If you forgot to rinse your lentils, it won't ruin everything—just skim the pot briefly once it comes to a boil to remove any dust or debris that floats to the surface.
  • A bay leaf isn't just decoration; it adds a subtle floral note that makes people ask what makes your soup taste so good without being able to name it.
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