Pasta and Lentils (Pasta e Lenticchie)

By Ali Slagle

Updated March 8, 2022

Pasta and Lentils (Pasta e Lenticchie)
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Total Time
About 1 hour
Rating
4(3,784)
Comments
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This classic Neapolitan dish’s heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes — it’s a true pantry meal. Brown lentils will fall apart more quickly than green, but they’ll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.

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Ingredients

Yield:4 to 6 servings
  • 3tablespoons extra-virgin olive oil, plus more for serving
  • 1yellow onion, coarsely chopped
  • 8garlic cloves, smashed and peeled
  • Kosher salt (Diamond Crystal) and black pepper
  • 1cup brown or green lentils
  • 3thyme sprigs (optional)
  • 3fresh or dried bay leaves (optional)
  • 1(28-ounce) can whole peeled tomatoes, cut in the can with scissors
  • 10ounces tubular or ridged pasta, like penne or radiatore (or use long noodles broken into pieces)
  • ½cup freshly grated Parmesan, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

436 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 20 grams protein; 600 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.

  2. Step 2

    Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, ¼ cup at a time.

  3. Step 3

    Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

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Ratings

4 out of 5
3,784 user ratings
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Comments

Juan

Leaving the cooked pasta in the soup overnight is a great way to have slimy overcooked pasta with your leftovers. I prefer to cook the pasta separately, and add only as much as we are going to eat that day. The lentils (without pasta) keep really well for another day.

Conrad

I love lentil pasta and I want pasta, not soup. Skip the canned tomatoes. Add 2 tablespoons of tomato paste with the lentils to the sautéed onions and sauté for another 3 min. Then add about 10 to 12 cups of hot broth. Continue cooking the lentils until just about al dente. Add the pasta and cook per directions. I prefer linguini. The broth can be chicken or vegetable, Thyme and laurel are not optional. When done, strain the pasta and lentils. Add the Parmesan and oil.

Lydia

A delicious staple from my sicilian grandmother. Although, of course, I think grandma made it better. Begin with a standard soffritto of diced onion, carrot and celery- all the same size, sautéd in evo. Add a pinch of red pepper flakes and ample garlic. A few tbs of tomato paste and your rinsed brown lentils. To this add your water and a small bit of leftover sauce that you made earlier in the week. Serve over ditalini w/ romano. Watch your family eat just like gma would. Escarole optional

Janessa

Veganized version: used veggie broth instead of water, and vegan parm (Violife). Turned out AMAZING. Love this.

nettie

I don't understand why so many NYT recipes tell me to use a can of whole tomatoes that I end up cutting up. What's wrong with a can of chopped tomatoes??

simone

This is a perfect pantry dish, which I’ve made several times over the past few weeks. FWIW, I’ve not experienced slimy pasta when having leftovers. I like to frizzle the onions and garlic with a little tomato paste, toss a Parmesan rind in when the pasta is cooking and finish with a little chopped parsley. But you do you, you can’t go wrong.

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