Pasta with Lentils Pasta Con Lenticche Lidia Bastianich
Indulge in the comforting flavors of Lidia Bastianich's Pasta with Lentils (Pasta con Lenticchie), a soul-warming Italian classic that's as wholesome as it is delicious. This hearty one-pot dish combines tender lentils, small pasta shapes like ditalini, and a fragrant sofrito of onion, carrot, celery, and garlic. Simmered with crushed tomatoes, a bay leaf, and flavorful vegetable broth, this recipe strikes the perfect balance between rich, savory flavors and rustic simplicity. Ready in just over an hour, it's an ideal choice for an easy weeknight dinner or meatless main. Serve it hot with a sprinkle of Parmesan and fresh parsley for a comforting and wholesome meal that showcases the best of Italian cuisine. Perfect for fans of vegetarian recipes, affordable ingredients, and satisfying lentil dishes, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Dry lentils
- 1.5 cups Pasta (small shapes like ditalini or elbow)
- 0.25 cup Olive oil
- 1 medium Onion, finely diced
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Crushed tomatoes
- 1 Bay leaf
- 6 cups Vegetable broth or water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated (optional for serving)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the crushed tomatoes and bay leaf, stirring to combine.
Pour in the vegetable broth or water and add the rinsed lentils. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook the lentils for 25-30 minutes, or until they are tender.
Season the lentil mixture with salt and black pepper, adjusting to taste.
Meanwhile, in a separate pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the lentils are cooked, remove the bay leaf and add the cooked pasta to the pot. Stir to combine and let the flavors meld for 5 minutes over low heat.
Serve the Pasta con Lenticchie in bowls, garnished with grated Parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
2446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 9914 mg | 431% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 28.1 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1632 mg | 126% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3860 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
