Ditalini Lentil Soup Flavor (Printable)

Tender brown lentils and ditalini pasta combine in a savory tomato broth rich with herbs and spices.

# 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)

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 6 to 8 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add rinsed lentils, diced tomatoes with juice, tomato paste, dried thyme, dried 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 simmer uncovered for 8 to 10 minutes until pasta and lentils are tender.
06 - Discard bay leaf. Season with salt and black pepper to taste. Ladle into bowls, garnish with chopped parsley and Parmesan if desired.

# Expert Suggestions:

01 -
  • It costs less than ten dollars to make a pot big enough to feed four people generously.
  • The lentils and pasta create a satisfying texture that keeps you full without feeling heavy.
  • You can have dinner on the table in under an hour using ingredients you probably already own.
02 -
  • Don't add the pasta too early or it will turn to mush and absorb all the broth.
  • Rinse the lentils well or you'll end up with foam on the surface that looks unappealing.
  • If the soup thickens too much as it sits, stir in extra broth or water when you reheat it.
03 -
  • Sauté the vegetables slowly so they caramelize slightly and add sweetness to the broth.
  • Use a wooden spoon to scrape up any browned bits from the bottom of the pot after adding the broth, that's where the flavor hides.
  • Taste the soup before adding salt, the broth and Parmesan both add plenty on their own.
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