One Pot Italian Pasta and Lentils

Dish of pasta and lentils topped with minced parsley

One Pot Italian Pasta and Lentils

This Italian pasta and lentil dish is a winning dish that only takes one pot to make. Made with celery, carrot, onion, dry lentils and pasta, it's a simple dish that simmers on the stove, but one you'll be turning to time and time again.

Course Pasta, Soup

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 50

Servings people

Calories 495kcal

Author Pina Bresciani

Ingredients

2 tablespoon olive oil extra virgin
½ cup celery small dice
½ cup carrots small dice
½ cup onion small dice
1 tablespoon tomato paste
150 grams dry lentils rinsed
170 grams small pasta like small shells or ditali
1.3 litres water approximate
salt and pepper to taste

Instructions

In a large pan that will fit the lentil and the pasta, over medium heat, add the olive oil.
Once olive oil is heated through, add the celery, carrots and onions. Season with salt and pepper.
Cook the vegetables until tender and just before they start to brown.
Add in the tomato paste and cook it off for about one minute.
Add the lentils and about 1L of water. Season with more salt and pepper.
Cook the lentils until tender, about 30 minutes. Adjust for salt and pepper.
Add in the pasta and cook until al dente or done to your liking.

Add more water as needed. I ended up adding about 1.3L of water total.

Plate, top with extra virgin olive oil and parsley if desired. Buon Appetito!

Notes

Instead of water, you can use vegetable broth
You can use canned lentils to make the cooking process faster. Follow the same instructions in this recipe, but you will not need to add as much water, since you're not cooking the lentils from dry.
To store, place in an airtight container and place in the fridge for up to 3 days.
To reheat, place in a pan on the stove over medium heat, and add some water while reheating to add moisture back into the dish

Nutrition