Italian Lentils and Pasta

If you’re trying to incorporate more lentils into your diet, then you have to get this easy one pot Italian lentils and pasta into your routine! Not only does it come together in a snap, but it yields enough to feed a good crowd without breaking the bank. Better yet, it’s tasty enough to please any palate of any age. Because since anything tastes better when it involves pasta, little folks won’t even realize they’re eating something that’s incredibly nutritious.

Protein rich with lots of healthy fiber and carbs, this simple weeknight meal will be all you’ll need. Drizzled with a good helping of olive oil, a salad and some crusty bread will be the bells and whistles. And like most meals of this nature, you can tweak the recipe to suit your needs. Swap out the dried oregano and paprika with similar substitutes. Add other vegetables like bell peppers and zucchini for even more nutrition. Got beans instead of lentils? Use them instead! With this recipe blueprint, you can customize this simple supper any way you like.

Do I have to Soak Dry Lentils?

You do not absolutely need to soak dry lentils, but it does cut down the cooking time. Soaking lentils for 2-4 hours before cooking can save nearly 1 hour of cooking. For this reason, you may want to soak them ahead of time.

Can I Use Canned Lentils?

Absolutely yes! This actually cuts out the step of soaking dry lentils and speed up the cooking time considerably. Because canned lentils are already cooked, this meal will be ready in about half the time. Just be sure to rinse and drain the lentils well before using.

Can I Use Red Lentils for Italian Lentils with Pasta?

Because red lentils break down so much during cooking, it is best not to use them for this Italian lentils with pasta. Instead, use red lentils for the Red Lentil Curry (Masoor Dal) recipe on this website. For Italian lentils with pasta, choose a lentil like brown or green–any variety that still holds its shape after cooking. You can read more about different types of lentils in this wonderful article from Bon Appetit.

I just know you’re going to love this hearty and nourishing Italian lentils with pasta. Make it when you need something comforting and satisfying during the winter months. Serve it with a good drizzle of olive oil on top with a salad and a slice of crusty Italian bread. And if you do make it, let us know how it turned out for you by rating the recipe and leaving a comment!

Italian Lentils with Pasta

This hearty one pot Italian Lentils with Pasta will please every palate, young or old.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Equipment

• 1 Pressure cooker or large pot

Ingredients

  

• 1 cup brown or green lentils, dried or 2 cans
• 2 tablespoons olive oil
• 1 onion, diced medium
• 1 carrot, diced medium
• 1 celery, diced medium
• 2 cloves garlic
• 1½ teaspoons dried oregano
• 1½ teaspoons paprika
• 2 cups tomato juice or vegetable cocktail
• 4 cups water, vegetable or chicken stock or more if necessary
• 1 cup macaroni or any short pasta such as ditali or shells
• 1 teaspoon salt
• ½ teaspoon black pepper
• Olive oil for drizzling

Instructions

 

• Soak lentils in plenty of cold water for 2-3 hours. Rinse well. Lentils will still cook from dry but they will require longer cooking. If you are using canned lentils, you can skip this step. Just drain and set aside.
• Heat olive oil over medium heat in a pressure cooker or large pot. Add onion, carrot and celery. Sweat for 8-10 minutes or until onions are translucent and vegetables are softened.
• Add garlic, dried oregano and paprika. Sautee another minute until fragrant.
• Add water or stock and tomato juice or vegetable cocktail. Add lentils. If using a pressure cooker, cover and bring to pressure for 10 minutes. Turn off heat and allow pressure to release naturally until the valve drops. This takes about 15 more minutes. If using a regular pot (more ideal for canned lentils), cover and bring to a boil. Reduce to a simmer and cook 40-45 minutes (if using dried/soaked lentils) until lentils are soft. For canned lentils, cook only for 20-25 minutes. Add more water or stock if necessary, though there should be plenty of liquid.
• Once lentils are fully cooked, add macaroni, salt and pepper. Continue cooking on medium low until macaroni is fully cooked, about 8-10 minutes. Adjust salt and pepper if necessary. Serve immediately drizzled with olive oil.

Notes

It is not necessary to use a pressure cooker if you are using canned lentils as they are already cooked. A pressure cooker is ideal only when you want to speed up the cooking time with dried lentils.

Instead of tomato juice or vegetable cocktail, you can use 1-1/2 – 2 cups of crushed tomatoes.

Keyword Italian, lentils, one pot, pasta