Pasta and Lentils (Pasta e Lenticchie)

By Ali Slagle

Updated March 7, 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(3,977)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
3,977 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

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

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.

Beth

This recipe was great - I'm just sorry I found this at the end of winter! It'll definitely be a part of Fall/Winter meal planning next year! The best part is that both of my boys loved it.

Carla

This is not the italian recipe (I'm italian and a good cook). Chop the onion, celery, carrots, and chili pepper and sauté in olive oil. Add a tablespoon of tomato paste and the washed lentils (preferably Castelluccio lentils, which are small and tender). Let the lentils cook in the sautéed mixture, then gradually add vegetable broth until cooked. Finally, add the pasta (about 50 g per person for every 100 g of lentils), which should be small in size, such as small tubes or small maltagliati

STLCooks

@Carla, Yes, precisely. I am remembering living with my Southern Italian cousins overseas and pasta with lentils was practically a religion. We never used long pasta, always ditalini or something similar, so that they are only a little bigger than the lentils themselves. Absolutely lovely when made properly.

Anonymous

Just use the whole 12 oz box of pasta. Who on Earth is going to weigh out 10 oz and have 2 left over? 1/4 tsp dried thyme works in place of the 3 fresh sprigs and saves you from having to dig around in boiling hot sauce.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.