- 1 tbsp Olive oilplus more for drizzling
- 1 Onionsmall, diced
- 2 cloves Garlicminced
- ⅓ cup Diced tomatoesor 8 cherry tomatoes, cut in halves, or 1 extra tbsp tomato paste
- 2 Bay leaf
- 1 ¼ cups Lentilsdried brown, or green, rinsed
- ¼ tsp Cuminground
- 1 tbsp Tomato paste
- 5 cups Vegetable brothplus more if needed
- ⅛ tsp Black pepperplus more to taste
- Fine Saltto taste
- 1 ¼ cups Pastashort pasta shapes, ditalini, elbows, orecchiette, mezzi rigatoni
- Chili flakesto taste
- Parsleyto taste chopped
Italian Pasta with Lentils
Italian Pasta with Lentils is a staple of Neapolitan cuisine. Naples is famous all over the world for its exquisite cuisine, and this recipe showcases the combination of pasta and lentils better than any other. This deeply satisfying Italian pasta is brimming with flavor. It is flavored with bay leaves, black pepper, and cumin. Cumin is a classic addition to Mediterranean dishes, and I find adding a pinch offers a flavor that people enjoy but can’t distinctly identify. Not to mention, this recipe uses only vegan ingredients, and you need only one pot to make it.
The best part, though? This vegan recipe is beyond simple. First, you slightly cook onions, garlic, and tomatoes. And then you just add in all of the ingredients by following the steps below, including the uncooked pasta, and cook until the pasta is al dente. In doing so, the starch from pasta is released into the cooking liquid and creates a creamy and rich sauce. Actually, the sauce is so creamy you won’t believe there is no butter in this recipe.
To make the Italian Pasta with Lentils, you will need the following ingredients:
Steps to make Italian Pasta with Lentils
Add garlic, tomatoes, and bay leaves
Add lentils, cumin, tomato paste, broth, and pepper
Add in pasta and salt
I love Italian comfort food. Thanks for sharing!
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