Pasta and lentils is a predominantly winter dish like all legumes. A very simple dish, but it is rich in flavors, and I believe it is one of the most loved legumes, even by children. Legumes cooked in any way are always very good, but this recipe makes them particularly creamy due to cooking with lentils. For this legume, there are two thoughts: one is to soak them, the other is that it is not necessary… Personally, I believe that soaking them for at least half an hour is better for achieving better cooking. There are various types of lentils, but I prefer the small and dark ones, they are very flavorful. As for the type of pasta, I chose ditalini, but you can choose any type of shape, as long as it’s small. Now I leave you to this simple and warm recipe!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs pasta
- 12.3 oz lentils
- 6.3 cups water for vegetable broth
- 3.5 oz tomato sauce
- 0.04 oz carrot
- 1 stalk celery
- 1 onion
- 1 clove garlic
- 1 leaf bay leaf
- grated Parmesan cheese q.b
- oil
- salt
- chili pepper
- 2 teaspoons homemade vegetable stock cube
Tools
- Food processor
Preparation
Soak the lentils for about 30 minutes.
Prepare the vegetable broth, (if like me you use homemade with added dried spices, filter it before using) and set it aside because it will be needed for cooking the lentils and pasta.
Clean and cut the vegetables into pieces, then chop them coarsely.
In a pan, add a drizzle of oil, heat it, and add the vegetables, garlic, and bay leaf, sauté for 5 minutes, then add a ladle of broth, cook for a few more minutes then remove the bay leaf and garlic.
Drain the lentils from the water and add them to the vegetables, add the tomato sauce, salt, and chili pepper.
Cover the lentils with broth, put the lid on, and cook for 40 minutes, stirring occasionally and adding more broth if needed.
After the lentils’ cooking time, add the pasta inside, add 3 ladles of broth, and cook the pasta, always adding broth to prevent it from drying out too much.
At the end of cooking, turn off the heat and add the Parmesan, mix well, and plate.
The creamy pasta and lentils are ready! Enjoy your meal!
Tip
If you prefer the pasta more brothy, just add more broth after adding the Parmesan. I recommend enjoying it hot to prevent it from drying out too much.
