Pasta e Lenticchie (Pasta and Lentils) Recipe

Celeb Gist
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Although much of the appeal of this Italian dish is its simplicity, nontraditional seasonal embellishments can be delicious. Consider pencil-thin asparagus, cut into 1-inch pieces, in spring, or a chopped ripe tomato in summer. Both could be added in the last few minutes of cooking. You also can vary the herbs. Instead of the thyme, try rosemary or marjoram, or a larger amount of chopped parsley. Because there are so few components, use the best-quality olive oil you can.

The resulting dish may be prepared as soupier than what is pictured; adjust the liquid to suit your taste. The recipe is easily halved or quartered, although depending on the size of your pot, you may need to use more water. This is best served right away.

To read the accompanying story, see: You only need one pot to make these simple Italian pasta dishes.

Refrigerate leftovers for up to 3 days. Reheat in a heavy pot over low heat or in a 350-degree oven in a covered casserole. The pasta will have absorbed most of the liquid, so add only enough water to make the dish a little soupy. Stir periodically as it heats through.

From food writer Emily Horton.

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Ingredients

measuring cup

Servings: 4 (makes about 7 cups)

  • 1 cup (about 6 1/2 ounces) dried brown lentils
  • 6 cups water, or more as needed
  • 2 large cloves garlic, grated or minced
  • 1 small dried arbol chile pepper, broken into pieces, or 1/2 teaspoon crushed red pepper flakes, or more as needed
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1 teaspoon fine salt, or more as needed
  • 12 ounces dried pasta, preferably a small shape such as gnocchette, ditalini, orecchiette or cavatelli; or break spaghetti into 1-inch pieces
  • 2 teaspoons fresh thyme leaves, chopped

Directions

Time Icon Total: 40 mins

  • Step 1

    Pour the lentils into a large, heavy pot or Dutch oven and add the water (to cover); bring to a boil over high heat, then reduce the heat to medium-low, cover, and cook for 10 minutes.

  • Step 2

    Uncover; stir in the garlic, chile de arbol pieces and the oil, then cover and cook for 5 minutes.

  • Step 3

    Stir in the salt and the pasta, cover and cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain a simmer with minimal bubbling. Depending on the pasta variety, the cooking time may take about 5 minutes longer than indicated on the package, so begin tasting the pasta once the suggested cooking time has elapsed. Continue tasting every minute or two until the pasta is cooked through but still firm. The resulting dish should resemble a thick soup; if the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools.

  • Step 4

    Once the pasta is done, add the thyme. Taste and add more salt, as needed. Cover and let the mixture sit for 2 to 3 minutes, then uncover and drizzle with a little more oil just before serving, if desired.

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    Nutritional Facts

    Per serving (about 1 3/4 cups)

    • Calories

      590

    • Fat

      17 g

    • Saturated Fat

      2 g

    • Carbohydrates

      92 g

    • Sodium

      810 mg

    • Protein

      21 g

    • Fiber

      9 g

    • Sugar

      4 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From food writer Emily Horton.

    Tested by Lynn O'Brien.

    Published April 2, 2018

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