Pasta and Lentils (Pasta e Lenticchie)
Cozy Up with Pasta e Lenticchie: A Hearty Italian Classic
Looking for a comforting and flavorful meal that’s both satisfying and good for you? Look no further than Pasta e Lenticchie – a rustic Italian dish that translates to “Pasta and Lentils.” This isn’t just any pasta dish; it’s a one-pot wonder packed with protein, fiber, and incredible flavor. Originating from the cucina povera tradition (the “poor kitchen” of Italy), this dish was born out of resourcefulness, transforming simple ingredients into a hearty and nourishing meal. Today, it remains a beloved staple, perfect for a weeknight dinner or a cozy weekend lunch.
This version of Pasta e Lenticchie is incredibly easy to make. We start by building a flavorful base with onions and garlic, then simmer lentils until tender. The addition of tomatoes creates a rich sauce, and the pasta cooks right in the pot, absorbing all those delicious flavors. The final touch of Parmesan cheese adds a salty, savory finish that will have you craving more.
What makes this recipe special?
- One-Pot Simplicity: Minimal cleanup is always a win! Everything cooks together in one pot, making it perfect for busy weeknights.
- Nutrient-Packed: Lentils are a fantastic source of plant-based protein and fiber, making this dish both filling and healthy.
- Customizable: Feel free to adjust the vegetables and herbs to your liking. A pinch of red pepper flakes adds a nice kick!
- Authentic Flavor: This recipe stays true to the rustic roots of Italian cucina povera, delivering a truly satisfying and flavorful experience.
Serving Suggestions:
- A drizzle of high-quality extra virgin olive oil is a must!
- Grated Parmesan cheese, of course!
- A side of crusty bread for soaking up the delicious sauce.
- A simple green salad for a complete meal.
Frequently Asked Questions:
Q: What type of lentils should I use?
A: Brown or green lentils work best. Avoid red lentils, as they tend to break down and become mushy.
Q: Can I use different types of pasta?
A: Absolutely! Penne or radiatore are traditional choices, but any short, tubular pasta will work well. You can also use long noodles broken into pieces.
Q: Can I make this vegetarian or vegan?
A: This recipe is already vegetarian! To make it vegan, simply omit the Parmesan cheese or substitute with a vegan Parmesan alternative.
Q: Can I make this ahead of time?
A: Pasta e Lenticchie actually tastes even better the next day! The flavors meld together beautifully. Just be sure to add a little extra water when reheating, as the pasta will absorb some of the liquid.
Q: What if I don’t have bay leaves or thyme?
A: While these herbs add a lovely depth of flavor, they are optional. You can substitute with other herbs like rosemary or oregano, or simply leave them out.
Pasta e Lenticchie (Pasta and Lentils)
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion coarsely chopped
- 8 garlic cloves smashed and peeled
- 1 cup brown or green lentils
- 3 thyme sprigs optional
- 3 fresh or dried bay leaves optional
- 1 (28-ounce) can whole peeled tomatoes cut in the can with scissors
- 10 ounces tubular or ridged pasta like penne or radiatore (or use long noodles broken into pieces)
- ½ cup freshly grated Parmesan
- Kosher salt salt to taste
- black pepper pepper to taste
- extra-virgin olive oil olive oil for serving
- Parmesan Parmesan for serving
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils and the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, ¼ cup at a time.
- Turn off the heat, discard the thyme and bay leaves, and stir in the Parmesan. Serve immediately with additional olive oil and Parmesan, if desired.
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