Recipes › Pasta › Lentil Pasta Recipe

Lentil Pasta Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired lentil pasta combines protein-rich legumes with al dente pasta in a rustic tomato and garlic sauce. The tender lentils create a hearty, satisfying main course that captures the essence of traditional Italian home cooking. Ready in under 45 minutes, this dish delivers authentic flavor with modern nutritional balance.

Ingredients

• 400g dried lentil pasta (or whole wheat pasta)
• 250g brown or green lentils, rinsed
• 800ml canned crushed tomatoes (28 oz)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 60ml extra virgin olive oil (¼ cup)
• 500ml vegetable broth (2 cups)
• 2 bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Grated Pecorino Romano cheese for serving

Instructions

1. Heat 30ml olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent.

2. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

3. Add the rinsed lentils to the pot and stir constantly for 2 minutes to coat with oil.

4. Pour in the crushed tomatoes, vegetable broth, bay leaves, and oregano. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes until lentils are tender but not mushy.

5. Meanwhile, bring a large pot of salted water to a rolling boil. Add lentil pasta and cook according to package directions until al dente, approximately 9-12 minutes. Reserve 120ml pasta water before draining.

6. Once lentils are tender, remove bay leaves and season the sauce with salt and black pepper to taste. Stir in the remaining 30ml olive oil.

7. Add the cooked pasta directly to the lentil sauce, tossing gently to combine. Add reserved pasta water gradually (30-60ml) if the mixture is too thick, creating a loose, cohesive sauce.

8. Divide among serving bowls and garnish generously with fresh basil leaves and grated Pecorino Romano cheese. Drizzle with additional olive oil if desired.

Substitutions

• For gluten-free: substitute standard pasta with gluten-free lentil pasta or chickpea pasta, maintaining the same cooking time.
• For vegan: replace Pecorino Romano with nutritional yeast or vegan parmesan alternative.
• For softer texture: use red lentils instead of brown or green lentils; reduce simmering time to 12-15 minutes.
• For additional protein: add 150g cooked Italian sausage or pancetta during the final tossing stage.

Tips

• Do not overcook lentils; they should remain intact with a slight firmness when combined with pasta, as they continue to absorb liquid during the final steps.
• Reserve pasta water before draining; the starch helps bind the sauce to the pasta and creates a creamy consistency without added cream.
• For deeper flavor, toast the dried lentils in the pot with oil for 1-2 minutes before adding liquid, which enhances their nutty undertones.

While lentil pasta is a modern ingredient, this dish honors the Italian tradition of pasta e legumi (pasta and legumes), a peasant-origin dish that remains central to Italian home cooking. Dried lentils have been cultivated in Italy for centuries and appear prominently in regional cuisines, particularly in Umbria and the southern regions.

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