How to Make Pasta and Lentils Like an Italian! (Pasta e Lenticchie)

I grew up eating pasta and lentils (as known as pasta e lenticchie!) and if you come from an Italian family, I bet you did too! This is real Italian comfort food! This lentil dish is a nutritious and flavourful Italian recipe made with ditali pasta, cooked in a rich and flavourful stew. This one-pot lentil pasta recipe is super easy to make and requires just a few pantry ingredients. Leave out the Parmigiano Reggiano and this dish is then suitable for vegetarians and vegans! You can also make this pasta and lentils ahead of time and reheat!

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

250 grams (1 1/4 cups) green or brown lentils
1 small onion, finely chopped
1 carrot, finely chopped
1 tbsp. (15ml) olive oil
2 cloves of garlic, grated or finely chopped
25 grams (1 tbsp.) of tomato paste
2 litres (8 1/2 cups) water, or chicken/vegetable broth
2 bay leaves
Parmigiano Reggiano rind (optional)
250 grams (2 cups) ditali pasta – or any small pasta that you like!
1 tbsp (15ml) of apple cider vinegar
salt, to taste

You can also add the following ingredients to this recipe:
celery
guanciale, pancetta or bacon

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#pastarecipe #lentils #comfortfood

Hi everyone! ≽^•⩊•^≼ I’m Daniella and this is “Pasta e Lenticchie”, or pasta and lentils! Lentils were a common   dish for me growing up and they’re a staple in Italian food. They’re inexpensive, high in   protein, exceptionally delicious, and really easy to make. Let’s get started! I’m using 250 grams (1 1/4 cups)

Of green lentils. Green or brown lentils  are great in this recipe, but red lentils will fall   apart in the soup. Soak your lentils for about 30 minutes while you prepare the rest of your   ingredients. This process helps to shorten the cooking time. Scoop any of the floating lentils  

Off the top of the water. These could potentially have gone bad, or are just the skins and so you   don’t want them in your soup. Finely chop one small onion. You’ll also need to finely chop   one carrot. I start by slicing my carrots into long thin sticks and then cutting them down into  

The smaller chunks. You’ll want to try to keep the size of the carrots consistent. Into our pot goes a   tablespoon (15ml) of olive oil. Turn the heat to medium-high. Now is a great time to strain off your   lentils. You’ll notice they’ve already plumped up a little bit. At this stage you can add in finely  

Chopped pancetta or bacon to boost that flavor, but I think it’s delicious without. Now that the   olive oil has come to temperature, add in your onions and carrots. Season your aromatics with   a good pinch of salt. Once the onions have started to cook down and are translucent and fragrant, add  

In 2 cloves of garlic, grated or finely chopped. Let the garlic sauté for about 60 seconds and then   add in 25 grams (1 tbsp.) of tomato paste. If you want this to be a more tomato forward dish, you  

Can add in a can of crushed tomatoes. Let the tomato paste fry out a little bit in the pan …  And in go your drained lentils. Time to add in your liquid. I’m using plain water, but you  

Could add in chicken stock or vegetable stock, whichever you prefer. You’ll need about 2 litres (8 1/2 cups). We   may need to add a little bit more once the pasta is added in. Let this mixture come to a simmer and  

While you’re waiting for that to happen, add in another pinch of salt, 2 bay leaves and   the rind from a piece of Parmigiano Reggiano, if you’re using it. Once that’s started to simmer, pop the   lid on for 20 minutes. You want to let that cook on medium heat until the lentils have started to  

Soften. At this stage I like to give it a little taste to make sure there’s enough seasoning, but   you want to make sure not to add as much as if you were cooking pasta in regular water. You can  

See the lentil have absorbed a lot of that water, so we’re going to add in a bit more before we add   in our pasta. Add in 250 grams 2 cups) of ditali pasta – or any small pasta that you like! Still  

On medium heat, pop the lid back on and let it cook for another 20 minutes. If you’re finding your pasta is   not quite done yet, and you’re running low on water, just add in a little bit more. Give it a taste to  

Make sure your lentils and your pasta are cooked, then remove the Parmigiano Reggiano and the bay leaves.   Finally, add in 1 tablespoon (15ml) of apple cider vinegar. This really helps to balance the earthiness from   the lentils and brighten up the dish. It’s  really important to add an acid when you’re  

Cooking with lentils. Add in a good handful of Parmigiano Reggiano, give it a stir and you’re ready to serve! Top with a bit more cheese and buon appetito! For a similar, but more beanie recipe,  check out my Nonno’s pasta e fagioli! Make sure  

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