Pasta with Lentils
A cozy bowl of Pasta e Lenticchie is Italian comfort food at its finest hearty, nourishing, and full of rustic flavor. Made in one pot with everyday ingredients, it’s the kind of meal that fills your kitchen with warmth and love. My nonna made this often during the cooler months in Sardegna, and it remains one of my favorite dishes to share with my own family today.
Servings: 6 servings
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
Top Recipe Tips (from Elena’s Cucina)
- 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
Serving: 6g | Calories: 342kcal | Carbohydrates: 52g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 1361mg | Potassium: 633mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2281IU | Vitamin C: 11mg | Calcium: 137mg | Iron: 3mg
