Pasta With Lentils (Pasta e Lenticchie)
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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.
This looks so delicious, easy, and I plan on making it today😋🥣
Can you freeze the leftovers?
Thanks
Yes, please see storage instructions in the FAQ’s 🙂
Truly so delicious and easy to make. Start to finish it took 30 minutes. So many great flavors and my favorite part is how the parmigiana completes the taste profile! So so good and quickly will make into the dinner rotation!
Yay! So happy you loved this easy recipe! Many more yummy ones to try as well. Enjoy!
I made this for the first time yesterday and it was delicious!! I will definitely make it again & again!!
Yay! It is so simple and nutritious, I am happy you loved.
This recipe is so easy, fast and delicious. We like lentils and this soup recipe is going into “save and love it “ folder. I will make it again for sure. The olive oil drizzle is the best final touch.
Thank you so much! That truly means a lot to me 🤍 I love hearing it earned a spot in your “save and love it” folder—that’s the best compliment. And yes, that final olive oil drizzle makes all the difference. So happy you enjoyed it, and I hope it stays on repeat in your kitchen!
I can’t wait to make this. I’m Italian and I make lentil soup and I love pasta fagiol
The soup seems to be the best of both. Gathering all the ingredients tomorrow this will be my Sunday meal and Monday and Tuesday probably Yum.
That makes me so happy to hear! 🥰 You’re absolutely right—this soup really is the best of both worlds, cozy like lentil soup with those pasta fagioli vibes we all love. It’s one of those recipes that gets even better the next day (and the next 😉). I hope it becomes a new favorite for your Sunday table. Buon appetito and enjoy every cozy bowl! 💛
Aren’t you supposed to wait to add salt to lentils as the salt stops the lentils from softening? Please advise. Thank you.
You can do either- as long as it is not a lot of salt during cooking it is actually fine!
Made this again per my childrens request and they love it so much!
Thoroughly enjoyed this! I made it exactly as the instructions said with the exception of adding 2 more cups of broth.
I’m so happy you enjoyed it! Adding a little extra broth is a great idea, especially if you like it more soupy and cozy. Thank you so much for making it and sharing what worked for you! 💛
Love your recipes and the stories of family that go along with them
This makes me so happy. Thank you for taking the time to read them and loving the recipes 🙂
This recipe is exactly like my Nonna, Mom and I make. Except, I don’t understand why all soup recipes nowadays have you add some kind of broth?? We always made it with water. What is the sense of making a soup using another kind of broth? I still use just water and all the soups I make taste just fine. And less expensive.
I am happy this reminded you of your Nonna and mom- I love that. Yes, if you notice in my minestrone soup recipe- we just add water! Funny, someone commented on there that it isn’t flavorful with water and you should add broth, ha! It is a little dependent on persoanl preference and I get both sides! Here’s to many more yummy recipes.