Pasta and lentils, a hearty and nutritious first course, typical of Southern Italian cuisine, rich in flavor. Like all traditional dishes, each region, each town, and each home has its own recipe; this is my family’s recipe.
Everything is cooked together in the same pot, and you can decide whether to leave the pasta and lentils drier or more brothy. I like it with a little more broth, but it’s good in all ways.
If you want, also check out my recipes with the AIR FRYER.
This recipe, perfect for winter evenings when it’s cold and you crave something warm, is simple to make and enjoyed by both adults and children.
In the kitchen, let your creativity flow because it’s essential and, if you’re out of ideas, follow me: I’ll give you some tips!
Subscribe to the WhatsApp Channel, so you’ll always stay updated with my recipes.
DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4.2 oz dried lentils
- 5.6 oz ditali (or another small pasta)
- Half carrot
- rosemary
- 2 tbsp olive oil
- vegetable broth
- salt
How to Prepare Pasta and Lentils
Dice the carrot and sauté it with a drizzle of oil for a couple of minutes. Add the lentils and a couple of cups of broth and cook for about 15 minutes with the lid on.
At this point, add the pasta, chopped rosemary, and cover with more broth.
Cook the pasta, adjust the salt, and serve immediately.
Storage
Store the lentils in a closed container for 3 days in the refrigerator.
Store the lentils in a closed container for 3 days in the refrigerator.
FAQ (Questions and Answers)
Can I use canned lentils?
Yes, skip the lentil cooking step and add the pasta directly.
