Pasta and lentil soups are a typical first course, often a complete dish, of the Mediterranean diet.
Pasta and lentils are tasty, healthy, nutritious, and economical, a soup that more frequently graces tables in autumn and winter. In my house, we eat a soup or a legume dish twice a week.
Pasta and lentils is a simple recipe, one that pleases the whole family and is prepared in very little time.
Moreover, lentils, besides being extremely beneficial for children and a valid help for vegans and vegetarians, are a very important food for the whole family, to maintain a balanced diet that provides the body with all the benefits of iron, fiber, and vitamins
It is a healthy and tasty dish that will win over both young and old.
- Difficulty: Very easy
- Cost: Very economical
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 512.43 (Kcal)
- Carbohydrates 80.11 (g) of which sugars 3.68 (g)
- Proteins 25.02 (g)
- Fat 9.11 (g) of which saturated 1.43 (g)of which unsaturated 1.13 (g)
- Fibers 13.05 (g)
- Sodium 1,373.78 (mg)
Indicative values for a portion of 7 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for pasta and lentils
- 10.58 oz dried lentils
- 11.29 oz pasta (short)
- 1 clove garlic
- 5 piccadilly tomatoes (or a bit of canned peeled tomatoes)
- to taste extra virgin olive oil
- to taste salt
- 8.45 cups vegetable broth (carrot, celery, onion)
- pepper
Tools
- Pot
- Lid
- Wooden Spoon
- Colander
Preparation of pasta and lentils
Usually, to speed up the cooking, I soak the lentils for about half an hour before cooking.
Then I strain them in a colander and rinse them under running water.
In a separate pot, we make a vegetable broth with carrot, celery, and onion
In a pot, sauté a drizzle of extra virgin olive oil with a garlic clove and the tomatoes peeled from their skin and crushed.
Let simmer over low heat for a few minutes and then remove the garlic clove.
Add the lentils (which you previously soaked).
Add the vegetable broth (made previously), bring to a boil and let the lentils cook.
It should cook slowly for about an hour and a half.
When the lentils are cooked, check if there is still enough liquid to cook the pasta, otherwise add a bit of vegetable broth if needed.
Stir to prevent sticking.
The pasta and lentils is ready hot.
Enjoy your meal.
Tips
Lentils are known for their high nutritional power. They are a good source of protein and complex carbohydrates; they are also very rich in iron, phosphorus, and B vitamins.
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