Pasta and Lentils Recipe
Category: First Courses
Serves: 4
Pasta e lenticchie is a comforting, rustic Italian dish that combines the heartiness of lentils with the satisfying texture of pasta. This simple, yet flavorful, recipe is rich in fiber and nutrients, making it a perfect meal for any season. The balance of smoky pancetta, fresh herbs, and a spicy kick from dried chili peppers creates a wonderful depth of flavor, while the grated Parmigiano Reggiano adds a delightful finishing touch. Whether you’re looking for a cozy dinner or a nutritious lunch, this dish will undoubtedly become a household favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ditaloni Rigati (pasta) | 350g |
| Lentils (preferably green or brown) | 200g |
| Smoked Pancetta | 80g |
| Tomato Passata | 100g |
| Carrots | 80g |
| Onions | 80g |
| Celery | 60g |
| Vegetable Broth | 1L |
| Fresh Garlic | 1 clove |
| Fresh Rosemary | 1 sprig |
| Fresh Thyme | 1 sprig |
| Parmigiano Reggiano DOP | 40g (grated) |
| Dried Chili Pepper | 1g (optional) |
| Extra Virgin Olive Oil | 30g |
| Salt | to taste |
| Black Pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | 20g |
| Carbohydrates | 60g |
| Fat | 12g |
| Fiber | 14g |
| Sodium | 600mg |
| Calcium | 160mg |
| Iron | 3.5mg |
Instructions
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Prepare the Vegetable Broth:
Begin by heating the vegetable broth in a separate pot. This will be used to cook the lentils and pasta, so it needs to be hot and ready. Once heated, keep it on a low simmer, covered, to maintain warmth. -
Prepare the Sofrito:
While the broth is heating, prepare the soffritto. Finely chop the onion, carrot, and celery. These vegetables will form the base of your sauce and give the dish a rich, aromatic flavor. Heat the olive oil in a large pot over medium heat. Once hot, add the chopped vegetables and sauté for about 5 minutes, until they become soft and fragrant. Stir occasionally to ensure they do not burn. -
Add Garlic and Herbs:
Smash the garlic clove with the side of a knife and add it to the pot with the vegetables. Also, add the sprigs of rosemary and thyme to infuse their flavors into the mixture. Sauté for an additional 2-3 minutes until the garlic becomes fragrant. -
Deglaze with Broth:
Add a ladle of hot vegetable broth into the pot to deglaze, scraping any bits off the bottom of the pan. This helps to incorporate the caramelized flavors into the base of the dish. Stir everything together and let it cook for another minute. -
Cook the Pancetta:
Cut the smoked pancetta into small cubes or strips, then add it to the pot with the vegetables. Stir occasionally to render the fat and lightly brown the pancetta. This will add a rich, smoky flavor to the dish. Allow it to cook for about 5-7 minutes. -
Add the Lentils and Tomato Passata:
Rinse the lentils under cold water using a fine mesh strainer. Add them to the pot with the sautéed vegetables and pancetta. Next, add the tomato passata (pureed tomatoes) and stir everything together. This will create a smooth base that helps thicken the dish as it simmers. Add a pinch of dried chili pepper if you prefer a bit of heat. -
Simmer the Lentils:
Pour enough hot vegetable broth into the pot to cover the lentils and vegetables. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for about 30-40 minutes, or until the lentils are tender but still hold their shape. Stir occasionally and add more broth if necessary to keep the lentils submerged. -
Cook the Pasta:
In a separate pot, bring water to a boil and cook the ditaloni rigati pasta according to the package instructions until al dente. Drain the pasta, reserving some of the cooking water. -
Combine the Pasta and Lentils:
Once the lentils are tender, add the cooked pasta directly into the pot with the lentils and vegetables. Stir to combine, ensuring the pasta is well coated with the sauce. If the mixture appears too thick, you can add a little of the reserved pasta cooking water to reach your desired consistency. -
Final Seasoning and Serve:
Taste the dish and season with salt and freshly ground black pepper to your liking. Allow the pasta and lentils to simmer together for another 5 minutes, so the flavors meld together. Before serving, remove the sprigs of rosemary and thyme, and discard them. -
Garnish and Serve:
Ladle the pasta and lentils into bowls and sprinkle with freshly grated Parmigiano Reggiano. The cheese will melt into the dish, adding a savory richness that balances the smokiness of the pancetta and the earthiness of the lentils. For an extra touch, drizzle with a bit more extra virgin olive oil.
Tips and Variations
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Vegetarian Version: For a vegetarian version of this dish, simply omit the pancetta and use a plant-based broth. You can replace the pancetta with sautéed mushrooms or extra vegetables for added umami.
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Different Lentils: While this recipe uses green or brown lentils, you can experiment with different types of lentils, like red lentils, though they cook faster and will create a different texture in the dish.
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Add Greens: For extra nutrition, add a handful of spinach or kale to the pot in the final stages of cooking, letting them wilt down before serving.
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Spice Level: If you enjoy spicier dishes, you can add a bit more dried chili or even some fresh chili peppers to the soffritto for an extra kick.
This hearty pasta and lentil dish is not only comforting but also packed with nutrients, making it a perfect meal for a cozy family dinner or a satisfying lunch. With its combination of pasta, lentils, and flavorful pancetta, it brings together simple ingredients in a dish that’s both filling and delicious. Enjoy!
