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My Italian Pasta with Lentils is the definition of cucina povera—simple, wholesome Italian cooking that transforms humble ingredients into a comforting, nourishing meal- all made in one pot and 30 minutes! It’s one of those dishes that gets even better the next day as the flavors deepen. Perfect for a cozy pasta dish dinner!
You’ll also love my Italian sausage lentil soup, pasta e fagioli, and classic Italian lentils.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6
- Dietary Info: Vegetarian (use vegetable broth)
- Method: One-Pot
- Technique: Simmering
- Flavor/Texture: Hearty, savory, rustic
Why you’ll love this family favorite!
A humble and comforting Italian classic, Pasta e Lenticchie (pasta with lentils) is a one-pot meal that nourishes body and soul and is pure comfort. This dish combines simple pantry staples—lentils, pasta, and vegetables—into a hearty bowl of goodness that’s naturally creamy without any cream. This is one of the only times you can break the usual rules of pasta and cook the pasta in the same pot :).
It’s the kind of meal my nonna would make on cool evenings in Sardegna, filling the house with the smell of simmering lentils and olive oil.
Try my Tuscan White Bean Soup next!
Made With Amore,
Table of Contents
Ingredients for pasta and lentils recipe
Perfect for the colder months, this culinary comfort uses simple pantry staples and is one of the most wonderful dishes!
- Olive oil – adds richness and helps soften the vegetables.
- Onion, carrot, celery – the classic Italian soffritto that builds deep flavor.
- Garlic – adds warmth and that unmistakable Italian aroma.
- Yukon Gold potato – gives the soup natural creaminess and body.
- Brown lentils – the heart of the dish; earthy, protein-rich, and comforting.
- Small pasta (like Ditalini) – thickens the broth and adds texture.
- Tomato paste – provides richness and a subtle sweetness.
- Italian seasoning – blends herbs like oregano, thyme, and basil for authentic flavor.
- Vegetable or chicken broth – forms the flavorful base for simmering the lentils and pasta.
- Parmigiano cheese (parmesean cheese)– melts into the soup for savory depth and creaminess.
- Extra-virgin olive oil – drizzle at the end for a silky finish.
- Fresh parsley – adds a burst of freshness and color before serving.
- Salt and freshly ground black pepper to taste
See the recipe card for exact quantities.
Substitutions and Variations
- Type of Lentils: Use green lentils if brown aren’t available (avoid red lentils—they break down too much). Enjoy my Tuscan Ribollita Soup for another yummy soup.
- Pasta: Swap Ditalini for small shells, elbow macaroni, tubetti, or even spaghetti.
- Broth: Vegetable broth keeps it vegetarian; chicken broth adds extra flavor. Try my Italian Penicillin Soup (Pastina Soup) next time.
- Add-ins: Stir in spinach, kale, or chopped zucchini near the end of cooking. You’ll love my Italian Sausage Soup Recipe.
- Protein boost: Add cooked pancetta or Italian sausage for a heartier variation. Similar to my Zuppa Toscana Recipe.
How To Make Pasta with Lentils (One Pot Recipe)
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below. This simple dish embodies everything Italian home cooking stands for: simplicity, nourishment, and heart. Every spoonful feels like a hug from nonna!
Step #1: Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and potato.
Step #2: Cook for about 5–6 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds.
Add tomato paste and seasonings: Stir in the tomato paste, salt, and Italian seasoning. Let the tomato paste cook for 1–2 minutes to deepen its flavor. Scraping the bottom of the pot.
Step #3: Add lentils and broth: Add the lentils and pour in the broth. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, or until the lentils are tender but not mushy.
Step #4: Add the pasta: Stir in the pasta directly into the pot with the lentils. Continue cooking uncovered for another 8–10 minutes, stirring occasionally, until the pasta is al dente and the mixture has thickened into a hearty stew-like consistency. (Add a splash liquid if needed.)
Step #5: Finish with cheese and olive oil: Stir in the grated Parmigiano cheese until melted and creamy. Taste and adjust seasoning with more salt if needed.
Step #6: Serve: Ladle into bowls and drizzle with olive oil. Sprinkle with more Parmigiano and chopped parsley. Serve warm with crusty Italian bread for soaking up every last drop.
My Pro Tips
Past e Lentichie Recipe Tips
- Don’t skip sautéing the vegetables—this step builds the base flavor.
- Always rinse lentils before cooking to remove any dust or debris.
- Cook the pasta directly in the soup for a creamy texture and deeper flavor.
- Adjust the consistency: thicker like a stew or thinner like soup—your choice!
- Drizzle with high-quality olive oil before serving; it makes all the difference.
FAQ’s
Yes, but reduce the broth slightly and shorten the simmering time—start with 10 minutes before adding pasta.
Refrigerate in an airtight container for up to 4 days. Add a splash of broth when reheating to loosen the texture.
Yes! Freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Absolutely! It tastes even better the next day as the flavors deepen.
More Delicious Recipes
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Pasta with Lentils
Ingredients
- 2 tablespoons olive oil
- ½ onion, diced
- 1 large Yukon Gold potato, petite diced
- 1 carrot, diced
- 2 ribs celery, diced
- 2 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon salt, or more to taste
- 1 teaspoon homemade Italian seasoning, or store-bought
- 1 cup brown lentils, rinsed
- 4-5 cups vegetable broth, or chicken broth for added flavor
- 1 cup Ditalini pasta, or other small pasta shape
- ½ cup freshly grated Parmigiano cheese, plus more for serving
- Drizzle of extra-virgin olive oil, for finishing
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the vegetables: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and potato. Cook for about 5–6 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds.
- Add tomato paste and seasonings: Stir in the tomato paste, salt, and Italian seasoning. Let the tomato paste cook for 1–2 minutes to deepen its flavor.
- Add lentils and broth: Add the lentils and pour in the broth. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stiring occasionally, or until the lentils are tender but not mushy.
- Add the pasta: Stir in the pasta directly into the pot with the lentils. Continue cooking uncovered for another 8–10 minutes, stirring occasionally, until the pasta is al dente and the mixture has thickened into a hearty stew-like consistency. (Add a splash of water or broth if needed.)
- Finish with cheese and olive oil: Stir in the grated Parmigiano cheese until melted and creamy. Taste and adjust seasoning with more salt if needed.
- Serve: Ladle into bowls and drizzle with a bit of good-quality extra-virgin olive oil. Sprinkle with more Parmigiano and chopped parsley. Serve warm with crusty Italian bread for soaking up every last drop.
Notes
- Don’t skip sautéing the vegetables—this step builds the base flavor.
- Always rinse lentils before cooking to remove any dust or debris.
- Cook the pasta directly in the soup for a creamy texture and deeper flavor.
- Adjust the consistency: thicker like a stew or thinner like soup—your choice!
- Drizzle with high-quality olive oil before serving; it makes all the difference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
