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Heat 2 tablespoons extra virgin olive oil oil in a large skillet/Dutch oven.Add 1 onion and 1 large carrot (chopped) and sauté for 4 minutes.Add 2 cloves garlic (grated), 1 sprig rosemary, 2 bay leaves, and 2 tablespoons tomato paste, and sauté for 1 more minute, stirring often.
Add 1 cup dried lentils (rinsed), 12 cherry tomatoes (halved), 4 cups vegetable broth, 1 teaspoon salt, and ⅛ teaspoon black pepper. Bring a boil then simmer for 20 minutes. The lentils should be almost cooked at this stage. Stir occasionally.
Stir in 1½ cups ditalini pasta 2 more cups vegetable broth, and simmer until pasta is cooked (about 12 minutes).Stir often and add more broth if sauce gets too thick.
Taste and adjust for salt before serving with 2 tablespoons Italian parsley.Optionally you can add a squeeze of lemon or a grating of parmesan cheese.