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–+ servings
Lentil pasta.

Lentil Pasta

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) extra virgin olive oil
  • 1 (1) onion chopped
  • 1 large (1 large) carrot chopped
  • 2 cloves (2 cloves) garlic minced
  • 1 sprig (1 sprig) rosemary or thyme
  • 2 (2) bay leaves or sage
  • 2 tablespoons (2 tablespoons) tomato paste
  • 1 cup (200 grams) dried lentils green or brown
  • 12 (12) cherry tomatoes halved
  • 4 cups (1 liter) vegetable broth + 2 cups / 500 ml for cooking the pasta.
  • 1½ cups (200 grams) ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini (7 oz).
  • 1 teaspoon (1 teaspoon) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper
  • 2 tablespoons (2 tablespoons) Italian parsley chopped

  • Heat 2 tablespoons extra virgin olive oil oil in a large skillet/Dutch oven.
    Add 1 onion and 1 large carrot (chopped) and sauté for 4 minutes.
    Add 2 cloves garlic (grated), 1 sprig rosemary, 2 bay leaves, and 2 tablespoons tomato paste, and sauté for 1 more minute, stirring often.
    Making the flavor base with onion, carrot, and tomato paste in a skillet.
  • Add 1 cup dried lentils (rinsed), 12 cherry tomatoes (halved), 4 cups vegetable broth, 1 teaspoon salt, and ⅛ teaspoon black pepper.
    Bring a boil then simmer for 20 minutes. The lentils should be almost cooked at this stage. Stir occasionally.
    Simmering the lentils in broth with tomatoes.
  • Stir in 1½ cups ditalini pasta 2 more cups vegetable broth, and simmer until pasta is cooked (about 12 minutes).
    Stir often and add more broth if sauce gets too thick.
    Italian lentil pasta cooked in one pot.
  • Taste and adjust for salt before serving with 2 tablespoons Italian parsley.
    Optionally you can add a squeeze of lemon or a grating of parmesan cheese.
    Lentil pasta served in a bowl with a spoon.
TIPS
  • Cooking time: different lentils have different cooking times, which vary between 20 and 45 minutes. Smaller and flatter lentils cook faster.
  • Creamier texture: blend some of the lentils with an immersion blender before adding the pasta.
  • Undercook slightly: we recommend slightly undercooking the pasta, especially if you don't serve the dish immediately. The pasta will continue cooking in the pot with the hot lentils.
 
SUBSTITUTIONS
  • Dried lentils: you can substitute canned lentils but they require shorter simmering. Add half of the broth and only simmer the lentils for 5 minutes before adding the pasta.
  • Ditalini pasta: you can use any small pasta.
  • Rosemary sprig: substitute 1/2 teaspoon of dried rosemary or thyme for the sprig.
  • Bay leaves: substitute sage leaves or 1/2 teaspoon of dried Italian herbs.
  • Tomato paste: substitute 2 tablespoons of balsamic vinegar, but add it towardst the end.
  • Vegetable broth: substitute water and add an extra pinch of salt.
  • Parsley: substitute fresh basil.
STORAGE
  • Make ahead: lentil pasta can be prepared 3-4 days in advance, with slightly undercooked pasta recommended for reheating.
  • Refrigerator: the dish may dry out; add liquid when reheating. Leftovers can be stored in the fridge for up to 4 days.
  • Freezer: up to 3 months, but may affect pasta texture. Thaw in the fridge or microwave, and reheat with added liquid as needed.
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