Easy Pasta with Lentils Recipe

This Pasta with Lentils Recipe is the perfect example of Italian comfort food. It is a simple pasta dish that is easy to make and tastes great any time of the year. Serve this hearty meal with crusty bread and a side salad.

Jump to:

• Introduction
• Mise en place
• Instructions
• Variations and substitutions
• Tips
• FAQ
• Easy pasta recipes 
• Recipe

Introduction

Did you know that lentils pick up whatever flavors and seasonings they are cooked with?

That’s one of the reasons why you will find this legume in all types of cuisines and dishes.

They also add nutritional value and substance, and their texture makes them versatile enough in any dish or recipe.

Two great examples are lentil stew and this recipe for Italian lentil soup.

If you like the earthy taste of brown lentils, you will also enjoy this pasta and lentils recipe.

As the pasta cooks with the lentils and vegetables, it releases its starch that not only thickens your broth but creates a flavorful and mouth-watering dish.

You are also going to love how easy it is to make with simple ingredients.

Are you ready to begin?

Mise en place

As you can imagine, there are a few vegetables to chop for this hearty meal. So, let’s begin with that.

More specifically, dice 1 medium onion, 1 medium carrot, 3-4 stalks of celery (leaves included), and 1 medium potato.

You also need to mince the equivalence of 2 cloves of garlic. 

Instructions

Now that our vegetables are all chopped up, let’s combine them.

Heat 1-2 tablespoons of olive oil in a large pot over medium-high heat. Sauté the minced garlic and ¼ teaspoon of red pepper flakes for 30 seconds or so; add the onions, carrots, and celery. Allow the vegetables to soften -this should take about 5 minutes. Stir occasionally.

Next, add 2 bay leaves, 1 cup of lentils (brown or green),1 cup of passata, the cubed potatoes and 5-6 cups of water (or low sodium vegetable broth).

Reduce to medium heat and allow to reach a steady simmer for about 20 minutes or until the lentils are just almost done. Taste and adjust the seasonings for salt and pepper.

Add the pasta (and if necessary more water) and cook, stirring and scraping the bottom of the pot, until al dente (time will vary depending on the variety you use). We are using ditalini today.

Notice that as the pasta cooks, the cooking liquis or “sauce” of this hearty pasta with lentils thickens. This is because the starch is being released.

Feel free to adjust the thickness of the broth by adding more hot water.

This is also the best time to adjust for seasonings. Remove the 2 bay leaves. 

Serve with a drizzle of olive oil, a dusting of grated parmesan cheese (or Romano) and chopped fresh Italian parsley. You can also give it a squirt of lemon juice if you prefer. 

You have just made one of the best lentil recipes ever!

Variations and substitutions

• Brown or green lentils provide the perfect texture for this lentil and pasta recipe. Avoid using red lentils as they quickly break down into a mushy consistency that doesn’t work well in this dish!
• Use low sodium or homemade vegetable broth instead of water.
• Replace the tomato passata with equal amounts of either marinara or tomato sauce. Another great option is to use 3-4 canned or frozen tomatoes. Another alternative is to replace it with 2-3 tablespoons of tomato paste.
• You can make this dish completely vegan by using plant-based cheeses or eliminating the parmesan.

Tips

• Always rinse and sort your lentils to ensure there are no impurities.
• The addition of parsley stems is a wonderful flavor enhancer in this dish.
• The cooked pasta will absorb a lot of the liquid in this dish, do not be tempted to add more.
• If not serving immediately, cook the pasta apart. The next day, or when ready to serve, combine the cooked ingredients in a medium saucepan and gently reheat over low heat.

FAQ

Easy pasta recipes 

Whether you’re looking for something new or just want an easy recipe, these Italian pasta recipes are for you. They all come together in a flash and can quickly fill up your plate with so much flavor! 

• Spaghetti Pasta Recipe

• Easy Tortellini Recipe

• Broccoli Rabe Orecchiette Recipe

• Quick Pasta Risotto

• Lentil Pasta Salad

• Penne all’ Arrabbiata

Are you looking for more? Be sure to visit my Pasta Category for more delicious recipes! 

Recipe origins

It’s back to my Italian roots for this recipe. 

My paternal grandmother would always try to teach us grandchildren some nugget of wisdom during my youth.

And her biggest lesson?

She would tell us a story (any story!) always with the same moral: be grateful!

So, what does this have to do with this recipe?

Well, I can’t help but remember my lack of enthusiasm whenever my mom or nonna made this thick pasta lindeque aka pasta and lentils.

Fast forward to today, where I often wonder about food conspiracy.

Why is it that we can’t seem to get enough of the foods we did not appreciate in our youth as adults?

This easy Italian recipe delivers great-tasting, economical food with the health benefits of lentils.

My grandmother was right: there is a lot to be grateful for.

Your health and taste buds will thank you for this minestra di pasta e lenticchie.

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★★★★★ If you have made these lentils with pasta, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on January 24, 2015, and republished on January 17, 2018, Frebruary 25, 2020 and more recently on March 2, 2022, with updated content. Thanks for watching and sharing!