Pasta and lentils tasty and flavorful. The recipe I want to tell you today is that of a delicious and tasty first course. Simply lentils cooked with my perfect recipe. Lentils have always been considered “the meat of the poor” rich in protein. The particular lens shape of these legumes, from which the name lentil is derived, resembles that of a coin, hence the custom of consuming lentils on New Year’s Eve as a wish for prosperity, luck, and wealth for the new year. Lentils are rich in proteins, fiber, iron, magnesium, and potassium. Their iron content is higher than that of meat. For better absorption of nutrients, especially amino acids, it is recommended to consume lentils together with pasta or cereals. Hence, a good plate of Pasta with lentils is perfect for a nutritious and tasty lunch. Unlike other legumes, such as beans or chickpeas, lentils do not require soaking but can be cooked directly. Also, read the recipe of my Lentil meatballs. Few and simple ingredients and we can bring to the table a dish that will conquer our family and is also very good for you. For the pasta shape, I chose broken spaghetti, but any other pasta shape is fine, even mixed pasta is fine. I also recommend reading the recipe for my Pasta and chickpeas. Let’s hurry into the kitchen and prepare together a delicious Pasta and lentils.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 370.62 (Kcal)
- Carbohydrates 64.63 (g) of which sugars 2.20 (g)
- Proteins 21.65 (g)
- Fat 3.68 (g) of which saturated 0.56 (g)of which unsaturated 0.81 (g)
- Fibers 9.30 (g)
- Sodium 393.86 (mg)
Indicative values for a portion of 200 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 of the Original Pasta and Lentils Recipe
- 7.76 oz lentils
- 7.76 oz pasta
- 1 carrot
- 1 stick celery
- 1 onion
- 0.25 cup tomato sauce
- 6 1/3 cups vegetable broth
- 1.5 tbsp extra virgin olive oil
- 1 sprig parsley
- 2 leaves bay leaf
- to taste salt
- 1 clove garlic
How to Prepare Lentils with Pasta
Rinse the lentils under running water. I place them in a large colander and quickly pass them under running water, then let them drain well. Clean and cut the onion, carrot, and celery stick into small cubes.
Pour 3 tablespoons of extra virgin olive oil into a saucepan or, better, in a clay pot. Add a clove of garlic and the chopped vegetables. Let it sauté slightly for a few minutes and then add the lentils to the saucepan.
Mix well and after 2-3 minutes pour the tomato sauce, half of the hot vegetable broth, and the bay leaves. Let the lentils cook for about 40-50 minutes on low heat. The cooking time of the lentils depends on the quality you use but also on their size, so adjust accordingly by adding hot broth if they dry out too much.
When the lentils are cooked, add broth and bring to a boil. Immerse the pasta directly into the saucepan with the lentils and cook it. In this way, your Pasta and lentils will be even better. At the end of cooking, remove the bay leaves and add a sprinkle of chopped parsley and a drizzle of extra virgin olive oil.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer to soak the lentils for 3-4 hours, the cooking time will be shorter
For a slightly spicy flavor at the end of cooking, you can add 1-2 chopped hot peppers or a sprinkle of pepper
You can cook the lentils in advance, without adding the pasta, and store them in a container in the fridge for 2 days or you can also freeze them
Also read the recipe of the Chickpea meatballs
