Pasta e lenticchie
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4
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Calories
496 kcal
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Course
Main Course
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Cuisine
Italian
Pasta e lenticchie
Description
This Pasta e lenticchie recipe uses green or brown lentils cooked with a parmesan rind for a subtle, savory taste. The lentils are simmered until tender, then combined with very al dente small pasta varieties like broken spaghetti or ditalini. Meanwhile, onions are gently cooked in olive oil until translucent, then garlic and tomato paste are added for sweetness and depth.
After combining the lentils and the onion mixture, a few ladles of pasta cooking water are added to loosen the texture and help integrate flavors. The pasta is then added and cooked briefly together with the lentils to finish al dente. The dish is gently seasoned with salt and pepper, yielding a thick, hearty consistency that is more substantial than a soup.
Pasta e lenticchie is often served as a rustic meal combining protein from lentils with the chew of pasta. It can be enjoyed on its own or with a simple side salad. This recipe accepts various lentils and pasta types making it flexible.
Leftovers keep for up to three days and reheat well either in the microwave or gently on the stove, with extra pasta water added if needed. Using parmesan rinds enhances the richness without needing extra cheese additions.
Ingredients
- 8 ounces lentils
- 8 ounces mixed small pasta broken spaghetti, ditalini, small shells, etc
- 1 small parmigiano reggiano rind optional
- 1/4 cup olive oil
- 2 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- salt to taste
- black pepper to taste
- water to thin if required, reserved pasta water
Instructions
- In a large pot cover lentils and parmesan rind with water. Add 1 tablespoon of olive oil and bring to a simmer. Cook lentils until tender - about 35 minutes. Drain lentils and season with salt and pepper to taste. Set aside.
- Meanwhile, cook pasta until very al dente in salted water (2 tablespoons kosher salt per gallon of water). Reserve pasta water.
- While pasta is cooking, coat a large pot or high pan with olive oil and cook the onions over medium-low heat until translucent (about 5 minutes). Once the onions are soft add the garlic and cook for 2-3 minutes more until lightly golden.
- Add the tomato paste to the pan and cook for a few minutes stirring well to coat the onions and garlic.
- Add the lentils to the garlic and onions. Add in a couple of ladles of pasta water and turn heat to medium. Cook for a minute or two then add in the pasta. Let it cook for a minute, stirring well, then taste test. Adjust salt and pepper if required. If too dry add a bit more reserved pasta water.
- Turn off heat and remove pan from burner. Serve with grated parmesan cheese and a drizzle of extra virgin olive oil. Enjoy!
Notes
- The recipe uses 2 teaspoons of kosher salt to season the lentils and pasta water.
- Brown or green lentils are preferred for this dish; cooking times vary by lentil type.
- Parmesan rinds add depth and can be saved for other recipes.
- For a wetter texture, add reserved pasta water gradually until desired consistency is reached.
- Traditional pasta varieties are small and broken to integrate well with the lentils.
- Leftovers can be refrigerated up to 3 days and reheated with added water if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 70.3g | 23% |
| Protein | 21.8g | 44% |
| Fat | 14.6g | 22% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 41mg | 14% |
| Sodium | 1183mg | 49% |
| Potassium | 730mg | 16% |
| Fiber | 18.5g | 74% |
| Sugar | 3.5g | 7% |
| Calcium | 56mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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