Pasta e Lenticchie (Pasta with Lentils)
Pasta with any type of bean is a weekly staple in Italian homes. It is nutritious, filling and an economical way to feed a large family. This is one of my favorite dishes. My mother would also add the lentils to rice sometimes, which is also very good! This type of bean does not need to be soaked, so it is an easy and quick weeknight meal. It is also a one pot meal, which is great on a busy weeknight.
Pasta e Lenticchie
Ingredients
- 8 oz Dry Lentils, washed
- 5 cups Water
- 1 Carrot, diced
- 1 Celery Stalk, diced
- 1 tomato, seeded and diced
- 1 Garlic Clove
- 1 lb Pasta Mista
- 3 cups Water
- Salt and Pepper to taste
Instructions
- To a large pot, add 2 tbsp of olive oil with carrot, celery, and tomato. Saute until slightly tender.
- Add washed lentils, water and a whole garlic clove. Season with salt and pepper to taste. Stir, cover and bring to a boil.
- Once boiling, stir again and lower the flame to medium. Place the cover on vented and cook until tender about 30-40 minutes.
- Once the lentils are ready , add in pasta along with 3 cups of water. Season with salt as needed. Stir and cook uncovered until the pasta is ready. Stir frequently because this pasta tends to stick to the bottom of the pot.
- Serve with a drizzle of olive oil and grated cheese!
