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Pasta e lenticchie is the Italian central and southern tradition of simmering small pasta and lentils together in a single pot of aromatic broth until both are creamy and inseparable, creating a thick, soupy dish that sits somewhere between a soup and a pasta - neither quite one thing nor the other, and all the better for it. Like its cousin pasta e fagioli, this dish relies on a soffritto base of onion, carrot, celery, and garlic to build flavour, plus a sprig of rosemary that perfumes the whole pot and a crush of tomato for colour and acidity. The pasta is cooked directly in the lentil broth so it absorbs the earthy, herbal cooking liquid rather than plain water. It is eaten by generations of Italian families on Friday - traditionally a meat-free day - and is one of the most comforting and nutritious dishes in the Italian repertoire.
Prep
15 min
Cook
45 min
Total
60 min
Servings
4 srv
Difficulty
Easy
Calories
380 kcal
For 4 serving(s)
Per serving
Rinse the brown lentils under cold water. In a large pot, heat the olive oil over medium heat and cook the finely diced onion, carrot, and celery for 10 minutes until soft. Add the garlic and rosemary and cook for 1 minute more.
Add the crushed tomatoes and stir to combine. Cook for 3 minutes.
Add the lentils and enough water to cover by 8cm (about 1.2 litres). Bring to the boil, then reduce to a steady simmer.
Cook the lentils for 25-30 minutes until tender but not falling apart. Remove the rosemary sprig.
Add the pasta directly to the pot and cook in the lentil broth for the time indicated on the packet, stirring frequently to prevent sticking. Add more water if it becomes too thick.
When the pasta is al dente, remove from heat. The dish should have a thick, soupy consistency. Season generously with salt and pepper.
Serve in deep bowls with a generous drizzle of raw extra virgin olive oil and crusty bread.
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