Pasta and lentils is the ultimate Mediterranean dish: healthy, delicious, and ready in just 20 minutes, especially if you use pre-cooked lentils. This vegan and vegetarian recipe is packed with protein, light on gluten, and inspired by the simplicity of Italian traditions. Perfect for anyone who wants to eat healthy without sacrificing flavor, it’s a complete meal that’s easy to make and ideal for busy days. A drizzle of extra virgin olive oil and a sprinkle of fresh herbs will make it even more irresistible. Try it to believe it!
IN ITALY, LENTILS MAKE THE PERFECT NEW YEAR EVE’S DINNER
In Italy, lentils are ritually consumed on New Year’s Eve as they are believed to bring good luck and money. Eating lentils on New Year’s Eve to achieve prosperity dates back to Roman times. We have the tradition of giving those we love a bag of lentils at the beginning of the year because lentils are supposed to turn into money. Thus, lentils are usually a part of a traditional New Year Eve’s dinner party.
Lentils all year long
Truth be told, lentils are tasty and very healthy, so they should be cooked all year long. Not only are they gluten-free with significant antioxidant properties, but they also have a high percentage of fiber and a low percentage of fat.
How to make lentil pasta in 20 minutes
To prepare this delicious lentil pasta, start by rinsing the lentils under cold running water to remove any impurities, then soak them overnight in plenty of water to make them easier to digest. For the sautéed vegetables, finely chop the onion, celery, and carrot. Heat some olive oil in a pan with bay leaves, then add the onion, celery, and carrot, stirring well. Sauté over medium-high heat, being careful not to let the onion brown too much. Stir in the tomato paste and sauce, letting the flavors blend for a few minutes. Next, add the lentils, mix thoroughly with a wooden spoon, and cook for about 15 minutes. Reduce the heat, cover with a lid, and season with salt, pepper, and red pepper flakes. Meanwhile, bring a pot of water to a rolling boil, add a generous handful of coarse salt, and cook the pasta according to the package instructions. Drain the pasta and mix it into the lentil sauce, cooking everything together for a couple of minutes over high heat. Serve hot with a crisp green salad on the side for a perfect meal.
HOW MANY KINDS OF LENTILS ARE THERE?
In Italy, we have plenty of lentils of different colors. They may vary according to where they are grown, their taste, soaking, and cooking times, but they are all super delicious.
- Brown lentils are the most common. They fit soup as well as pasta or rice recipes.
- Red lentils are actually orange and sometimes even yellow. They are faster to cook and a lot easier to digest. Red lentils differ from the other types because of their tender texture which makes them even softer when cooked.
- Green lentils, bigger and olive green in color, have a strong persistent taste. Since they never get mushy, they go well in soup. They should be soaked for a few hours before cooking.
- Black lentils, very small, glossy, and perfectly round shaped, they fit plenty of recipes. Their aromatic flavor makes black lentils a perfect side for fish, salad, or even soup. Then don’t need soaking and cook in a very short time, done in twenty minutes.
SOAK THEM FOR EASIER DIGESTION
If you soak the lentils overnight, they get easier to digest. Pair them with herbs such as garlic, bay leaves, cilantro, sage, thyme, chili pepper, or kombu, wakame seaweed, because they make lentils more digestible.
HOW CAN YOU COOK LENTILS?
There are several ways to cook lentils properly. The most common methods are boiling them in water, cooking them in the microwave, or sautéing them in a pan.
- Boil them: put lentils into a pot and cover them with cold water. When cooked, lentils increase by 2-3 times their raw volume, so enough water prevents the lentils from burning. In case the lentils soak up all the water before they are finished, a little warm water may be added during the cooking process. Cook lentils over medium-low heat for 20-40 minutes. Add some herbs, such as bay leaves, rosemary, or sage. Add wakame seaweed to make the lentils easier to digest. Season with salt but only when the lentils are done. Remove them from the heat and season with a little oil: enjoy them on their own or use them to make other recipes. They are scrumptious.
- Cook lentils in the microwave: soak them overnight and place them in a microwave-safe container. Put a lid on and cook on high for 20 minutes.
- In a pan: soak lentils in plenty of cold water overnight. In a pot, sauté a finely chopped onion, celerity, and carrot. After draining and rinsing the lentils well, put them in a pot with the sautéed vegetables and stir carefully. Then pour in some broth (2:1 broth to lentil ratio). Cook over low heat until all the broth has been absorbed.
If using canned lentils, rinse them well. As an added bonus, rinsing also helps remove any excess sodium.
How to store it
This dish is incredibly versatile—you can enjoy it hot right after cooking or cold as a refreshing summer salad. It stays fresh in the fridge for up to 2 days. When you’re ready to eat, just warm it up in the microwave or toss it in a frying pan with a drizzle of olive oil for a quick and delicious meal.
Pasta and lentils: 20 min recipe
Ingredients
- 1½ cup pasta
- 1 can canned lentils
- 1 onion
- 2 carrot
- 4 tbsp tomato sauce
- 1 tbsp tomato pure
- 4 bay leaves
- 3 tbsp olive oil
- Salt and Pepper
- chili flakes
Instructions
- Prepare the sautéed vegetables: cut the onion, celery, and carrot into small pieces.
- In a pan, heat the oil along with the bay leaves.
- Add the onion, the celery, and then the carrots and stir well.
- Sauté over medium-high heat; be careful as the onion shouldn’t get too brown.
- Add the tomato paste and then the tomato sauce.
- Cook for a few minutes allowing the flavors to meld together.
- Add the lentils and stir well with a wooden spoon. Cook for about 15 minutes.
- Reduce the heat to low and cover with a lid.
- Season with salt, pepper, and red pepper flakes.
- In another pot bring the water to a rolling boil.
- When the water boils, add a generous handful of coarse salt; then add the pasta and cook according to the package instructions.
- Drain the pasta and add it into the lentil sauce.
- Stir well to combine, cook for a couple of minutes over high heat, and serve hot. It is ideally paired with a crisp green salad.Â
