Pasta With Lentils Recipe

Name: Pasta With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound mezzi tubettini or dittalini pasta; 1/4 cup extra virgin olive oil; 2 large cloves garlic, peeled and chopped; 1 medium onion, peeled and minced; 6 cups good quality or home made chicken stock - you can sub. beef, veal or vegetable stock; 2 tablespoons fresh flat-leaf parsley, chopped - or 1 teaspoon dried; 1 bay leaf; 1 cup dried, brown lentils, rinsed and picked over; 1/3 cup tomato paste; 1/2 teaspoon salt; 1/2 teaspoon black pepper; good quality, extra virgin olive oil; freshly grated Parmesan or Pecorino Romano cheese

Servings: persons

1/2 pound mezzi tubettini or dittalini pasta
1/4 cup extra virgin olive oil
2 large cloves garlic, peeled and chopped
1 medium onion, peeled and minced
6 cups good quality or home made chicken stock - you can sub. beef, veal or vegetable stock
2 tablespoons fresh flat-leaf parsley, chopped - or 1 teaspoon dried
1 bay leaf
1 cup dried, brown lentils, rinsed and picked over
1/3 cup tomato paste
1/2 teaspoon salt
1/2 teaspoon black pepper
good quality, extra virgin olive oil
freshly grated Parmesan or Pecorino Romano cheese

1
In a Dutch oven, heat the olive oil over medium heat until fragrant.
2
Add the onion and saute until it begins to soften.
3
Next, add the garlic and saute with the onion until both are soft and transparent.
4
Stir in the chicken broth, parsley, bay leaf and the lentils.
5
Bring to a boil, reduce heat to low and simmer covered for about 30 minutes or until lentils are tender.
6
In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente.
7
Stir a bit of the hot broth into the tomato paste until it's very smooth and liquid. Set aside.
8
When the lentils are cooked, stir the cooked pasta and tomato paste mixture into the lentils and season with salt and pepper to taste.
9
Bring the lentils and pasta back to a simmer and cook uncovered, about 5 minutes or so, to blend the flavors.
10
Remove the bay leaf.
11
To serve, ladle into warmed soup bowls and drizzle each serving with a teaspoon of extra virgin olive oil.
12
Pass with freshly grated Italian cheese and crusty Italian bread.

1082

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound mezzi tubettini or dittalini pasta, 1/4 cup extra virgin olive oil, 2 large cloves garlic, peeled and chopped, 1 medium onion, peeled and minced, and more.

Yes, Pasta With Lentils falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Lentils

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