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Small pasta tubes with lentils in a comforting Italian soup beloved across the south. This vegetarian mediterranean dish is high in protein and fiber, great for a healthy 1200 calorie plan.
Heat 2 tbsp olive oil in a large soup pot over medium heat. Add diced onion, carrot, and celery, and sauté for 5–7 minutes until vegetables are soft but not browned.
Add minced garlic and cook for 1 more minute, stirring to prevent burning.
Stir in diced plum tomatoes, dried thyme, and bay leaf. Cook for 2–3 minutes to let the tomatoes break down and their juices release.
Add rinsed lentils, vegetable broth, salt, and pepper. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 25 minutes, checking to keep a steady simmer.
Remove the bay leaf. Stir in the ditali pasta and cook uncovered, stirring occasionally, until the pasta and lentils are just tender (about 8–10 minutes). Add extra broth or water if needed to keep a soupy consistency.
Taste for seasoning and adjust salt and pepper as desired. Remove from heat just before the pasta is fully cooked to prevent over-softening; the carryover heat will finish it.
Ladle into bowls, drizzle with a touch more olive oil if desired, and serve hot.
