Step 1

Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion and 1 carrot (chopped) and fry for 3 minutes.Add 2 cloves garlic (minced), 1 sprig rosemary, 2 bay leaves, 2 tablespoons tomato paste, and fry for 2 more minutes.Stir often.

Step 2

Add 4 cups vegetable broth, 1 cup dry lentils (rinsed), 12 cherry tomatoes (halved), 1 teaspoon salt, and 2 twists black pepper.

Step 3

Simmer for about 20 minutes, or until the lentils are almost cooked but still have a bite. Stir occasionally.Tip: lentils cooking time varies, so taste to check if they are almost done.

Step 4

Add in 2 cups ditalini pasta and 2 more cups vegetable broth. Simmer for 10 to 12 minutes, until the pasta is al dente. Stir often to prevent the pasta from sticking to the bottom of the skillet.

Step 5

Turn the heat off and add 1 handful parsley (chopped), give it a final stir, taste, and adjust for salt and consistency.

Step 6

You can serve it with a squeeze of lemon or with a sprinkle of parmesan cheese.