Easy One-Pot Pasta and Lentils (Pasta e Lenticchie)
Pasta and Lentils, or Pasta e Lenticchie, is a traditional Italian dish of pasta accompanied by a warming and comforting lentil stew.
This Pasta and Lentil dish is perfect for cold days. Warming, and moreish, it's definitely a comfort dish. I am making it vegan/vegetarian for my husband, and I am using black lentils because I enjoy the added health benefits.
However, Pancetta is a traditional ingredient and imparts a lot of flavor, so feel free to add it or use another cured bacon, if you like!
Ingredients for Pasta e Lenticchie
Pasta e Lenticchie uses common staples in many kitchens.
- Lentils, traditionally brown or green, but I also use black
- Pasta, traditionally ditalini pasta, but I also use other short pasta
- Soffritto (Onions, Carrots and Celery)
- Tomatoes and Tomato Paste or Tomato Puree
- Tomato Paste
- Garlic
- Bay Leaf
- Thyme and/or Rosemary
- Broth
- Salt and Pepper
- Parsley, to garnish
Optional:
- Pancetta, or other desired bacon
- Chili flakes
- Parmigiano Reggiano
How to Make this Easy One-Pot Pasta and Lentils
- First, I make the lentil stew by sautéing the soffritto (onions, carrots and celery) before adding the aromatics.
- Then, I add the broth, tomatoes and lentils and cook until the lentils are al dente.
- Lastly, I add the uncooked pasta and continue cooking until the pasta is cooked.
The starch from the pasta and lentils creates a wonderfully creamy texture. Garnishing the dish with chopped parsley or Parmigiano Reggiano adds a lovely final touch and flavor.
Optional Ingredients
Although you can always adjust the dish to your taste, I have an optional ingredients section which will more drastically change the flavor.
Pancetta: Pancetta is a salt-cured bacon made of pork belly. It is very fatty and flavorful. In this recipe, smoked pancetta is preferred, but another smoked bacon (including turkey, beef or plant-based) can work also!
As my husband is vegetarian and I do not eat pork, I make this without it.
Chili Flakes: Chili flakes will add a little heat, but it is optional
Parmigiano Reggiano: Parmiggiano is another traditional ingredient added at the end, lending a lovely umami to the dish with an additional creamy component as it melts. As I don't like cheese, I leave it out. Nutritional yeast is a common alternative I use for an umami touch (plus it's nutritious!)
Serving and Storing Pasta e Lenticchie
I serve our Pasta and Lentils warm with chopped parsley on top. I prefer it more creamy and not so soupy, but you can add more broth if you prefer it to be more soupy. You can also continue cooking it until more liquid evaporates if you want it drier.
You can refrigerate this for up to two days. I haven't tried freezing it.
This Pasta and Lentil dish is perfect for cold days. Warming, and moreish, it's definitely a comfort dish. I am making it vegan/vegetarian for my husband, and I am using black lentils because I enjoy the added health benefits.
However, Pancetta is a traditional ingredient and imparts a lot of flavor, so feel free to add it or use another cured bacon, if you like! Green or brown lentils are also the traditional lentil type, as is the ditalini pasta shape.
- 2 tbsp Olive Oil
- 80 g Onion (chopped)
- 80 g Carrots (chopped)
- 60 g Celery (chopped)
- 2 clove Garlic (minced)
- 1 Sprig Rosemary (or 1/2 tsp dried)
- 1 Spring Thyme (or 1/2 tsp dried)
- 2 Bay Leaves
- 100 g Tomato Puree (or chopped tomatoes, or 2 TBS tomato paste)
- 200 g Lentils (Green, Brown or Black)
- 1 l Vegetable Broth (approx 4.5 cups)
- 300 g Short Pasta (Ditalini preferred, but other short pasta OK)
- Salt and Pepper (to taste)
- Parsley (Chopped, to garnish)
- 80 g Smoked Pancetta (chopped, or other bacon alternative (including turkey, beef or plant-based))
- 1/2 tsp Chili flakes
- 30 g Parmigiano Reggiano (to be grated)
- 1 tbsp Nutritional Yeast (instead of Parmigiano Reggiano - will not make it more creamy, but will add an umami flavor)
- Heat olive oil and add chopped onion, carrots, celery and garlic. Cook for about 2-3 minutes until fragrant. If using tomato paste, add it now as well.
- If using pancetta or other bacon, add it now and cook for another 1-2 minutes. Add lentils, tomato puree and chili flakes (if using) and herbs. pour enough broth to cover the lentils by about an inch.
- Cook lentils for about 30-40 minutes, until lentils are al dente (soft but with a little bite).
- Remove herbs. Add the pasta and add more broth to cover the pasta. Cook for about 10 minutes.
If you want it to be more soupy, add more broth.
- Finish with salt and pepper to taste. If using Parmigiano Reggiano, grate it into the pot now. Serve with parsley, if desired.
If you need more liquid after adding the Parmigiano Reggiano, add a little broth. You can also use nutritional yeast instead for the umami flavor (will not make it more creamy).
- Preheat oven to 375F/190C or Air Fryer to 350F/175C.
- Add smashed garlic clove to olive oil in cold pan. Cook on medium heat until the garlic is fragrant (do not burn). Remove garlic.
- Mix cubed bread with olive oil and bake in a single layer for 10 minutes or until golden. Toss every few minutes.
- Remove from oven and toss with chopped parsley.
Hi, I’m Rena! I’m a thirty-something foodie and house-spouse living in Texas. I love sharing and developing recipes from my mixed-race family, world travels and insatiable need to try new things.
I enjoy a mix of culinary traditionalism and innovation to honor history and create my own.
Thank you for supporting me and my blog! <3