Italian Pasta and Lentils, Pasta e Lenticchie

Pasta e Lenticchie, or pasta and lentils, is a warming one-pot dish from Naples. Green lentils are simmered with tomato, herbs, pancetta and veggies before being cooked together with pasta to create a rich, budget-friendly and flavour-packed meal.

Quick recipe overview

• Flavour – rich Italian flavours with earthy lentils, sweet vegetables, garlic, herbs and salty pancetta.
• Time – ready in 1 hour.
• Suited to – a cosy and comforting dinner or weeknight meal.
• Serve with – this hearty dish is a complete meal in itself, add some crusty bread to mop up the sauce (fare la scarpetta!).

Pasta and lentils is another dish where the pasta is cooked directly in the sauce, like other Neapolitan dishes: Pasta e Patate (potatoes) and Pasta e Piselli (peas). The starch from the pasta thickens the sauce, making it more 'stew-like' and extra cosy and comforting.

This is also a dish with many variations, although none are drastically different from one another. Our version of Pasta e Lenticchie uses pancetta, but you can leave it out to make it vegetarian.

Ingredient notes

• Pasta – a small pasta shape is best for this recipe, such as Ditali, pasta mista or small pasta shells like the ones we have used.
• Lentils – dried green lentils are great for this, as they cook quickly but hold their shape. Don't use red lentils, they'll go mushy.
• Pancetta – you can use smoked or unsmoked (we prefer unsmoked). Guanciale will also work well.
• White wine – We've made this recipe multiple times without any wine, and it's good, so you can omit the wine if you prefer. If using wine, then most whites will work well, such as Pecorino, Pinot Grigio, Vermentino or Gavi.

A visual walk-through of the recipe

Step 1 – saute the soffritto until soft but not browned in olive oil. This part is important for building flavour. Once soft, add the pancetta with the herbs and saute for a few minutes (photos 1 and 2).

Step 2 – add the garlic for a few minutes more, then add the white wine and reduce by half. Once you can no longer smell the wine, add the passata, rinsed lentils and stock. Bring to a simmer, then cover and simmer on low for 30 minutes (photos 3-5).

Step 3 – After 30 minutes, add a good pinch of black pepper and add the water and pasta. Bring to a simmer and cook, stirring occasionally, until the pasta is al dente. Serve (photos 6-8).

Recipe tips and FAQs

Consistency – since the pasta is cooked in the sauce, this recipe has a thicker consistency. For a lighter version, you can cook the pasta separately (any pasta you like, long or short) and serve it with the lentils as a sauce. Note: You won't need to add any additional water after the lentils are cooked if you are cooking the pasta separately.

Adding salt – if using pancetta and especially if not using low-sodium stock, don't add any additional salt until the end of cooking. We don't actually add any salt to this because the pancetta we use is heavily seasoned.

Can we prep this in advance?

Yes, this is a great dinner to prep in advance, up until the lentils are cooked. Don't add any additional water or pasta until you are ready to serve (pasta goes mushy if it's left too long).

More comforting pasta dishes to try

Pasta

Pasta e Piselli (Pasta with Peas)

Pasta

Pasta e Patate (Pasta and Potatoes)

Pasta

Pasta e Ceci (Pasta with Chickpeas)

Pasta

Tortellini alla Panna

Ingredients

Makes 4 servings

• 1 carrot
• 1 celery
• 1 onion
• 1/4 cup Italian white wine ((60ml))
• 3.5 oz diced pancetta ((100g))
• 2 garlic cloves
• 1 Bay leaf
• 1 sprig Rosemary
• 1 cup passata (tomato puree US (250g))
• 3/4 cup dried green lentils (rinsed (150g))
• 2 and 1/2 cups small pasta ((200g) such as Ditali or small shells)
• 3 cups vegetable stock ((700ml))
• 1 3/4 cups water ((400ml))
• Olive oil
• Salt and pepper

Method

1. Finely chop the carrot, celery and onion. Heat 1-2 tablespoons of olive oil in a large pot and saute the vegetables until soft but not browned (about 10-15 minutes).

2. Next, add the pancetta with the bay leaf and rosemary and cook for a further 5 minutes. Add the finely chopped garlic cloves and saute for another 3-4 minutes.

3. Add the white wine and let it reduce for a couple of minutes, then add the passata and vegetable stock. Add the lentils and stir in. Bring to a simmer, then cover and simmer on low for 30 minutes.

4. After 30 minutes, remove the lid and add a good pinch of black pepper. Add 400ml (1 and 3/4 cups) of water and the dried pasta. Bring back to a simmer and cook uncovered, stirring every so often until the pasta is al dente (about 10 minutes). Taste for seasoning and add salt if needed then serve.

Kitchen notes

• Control the consistency the pasta will start to absorb the liquid as it cooks. It the sauce gets too thick you can loosen it with more water.
• Reheating leftovers leftovers will keep well for up to 1 day (any longer and the pasta is too soft). Reheat on the stove until piping hot, add more water to adjust the consistency.
• Freezing We recommend freezing this before adding any pasta or additional water. Defrost completely then add the pasta and water whilst reheating on the stove.