Pasta e lenticchie
A simple and filling meal made from lentils, mismatched pasta, garlic, onions, tomato paste, and parmesan cheese.
Servings: 4
Ingredients
- 8 ounces lentils
- 8 ounces mixed small pasta broken spaghetti, ditalini, small shells, etc
- 1 small Parmigiano Reggiano rind optional
- 1/4 cup olive oil
- 2 medium onions diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- salt to taste
- pepper to taste
- reserved pasta water to thin if required
Instructions
- In a large pot cover lentils and parmesan rind with water. Add 1 tablespoon of olive oil and bring to a simmer. Cook lentils until tender - about 35 minutes. Drain lentils and season with salt and pepper to taste. Set aside.
- Meanwhile, cook pasta until very al dente in salted water (2 tablespoons kosher salt per gallon of water). Reserve pasta water.
- While pasta is cooking, coat a large pot or high pan with olive oil and cook the onions over medium-low heat until translucent (about 5 minutes). Once the onions are soft add the garlic and cook for 2-3 minutes more until lightly golden.
- Add the tomato paste to the pan and cook for a few minutes stirring well to coat the onions and garlic.
- Add the lentils to the garlic and onions. Add in a couple of ladles of pasta water and turn heat to medium. Cook for a minute or two then add in the pasta. Let it cook for a minute, stirring well, then taste test. Adjust salt and pepper if required. If too dry add a bit more reserved pasta water.
- Turn off heat and remove pan from burner. Serve with grated parmesan cheese and a drizzle of extra virgin olive oil. Enjoy!
Notes
- Sodium level reflects the use of 2 teaspoons of kosher salt.
- Any variety of lentils can be used, but brown or green work best. Cooking time will vary by lentil variety. Cook lentils until tender but not mushy.
- Save your parmesan rinds. They are great for dishes like this.
- Pasta e lenticchie is normally served quite dry, unlike lentil soup. If you do want it more on the wet side just add reserved pasta water to desired consistency.
- Broken pasta is very traditional in dishes like this. This is a great dish to mix and match.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a low temp stovetop.
Nutrition
Calories: 496kcal | Carbohydrates: 70.3g | Protein: 21.8g | Fat: 14.6g | Saturated Fat: 2.1g | Cholesterol: 41mg | Sodium: 1183mg | Potassium: 730mg | Fiber: 18.5g | Sugar: 3.5g | Calcium: 56mg | Iron: 6mg
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