Description
Pasta e Lenticchie is a heartwarming Italian dish that beautifully combines tender lentils and pasta in a savory broth. This traditional recipe is not only a comfort food staple but also an economical choice for family dinners or quick weeknight meals. Packed with rich Mediterranean flavors, it’s perfect for vegetarian enthusiasts and anyone looking to indulge in a nutritious meal. With its straightforward preparation and adaptability, you can easily customize it to suit your taste preferences. Enjoy this wholesome bowl of goodness that warms both the body and soul!
Ingredients
- Green lentils
- Short pasta
- Onion
- Carrot
- Celery
- Garlic
- Vegetable broth
- Olive oil
- Salt and pepper
- Fresh rosemary
- Bay leaf
Instructions
- Rinse green lentils under cold water, then boil in a pot with water for about 20 minutes until tender.
- In a separate pot, heat olive oil and sauté chopped onion, carrot, and celery for 5 minutes. Add minced garlic and cook for another minute.
- Pour vegetable broth into the vegetable mix, then add the cooked lentils along with fresh rosemary, bay leaf, salt, and pepper.
- In another pot, bring salted water to a boil and cook short pasta according to package instructions until al dente. Drain and mix into the lentil soup.
- Serve hot with a drizzle of olive oil on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg
Keywords: For added flavor, try incorporating diced tomatoes or spinach into the soup. Adjust seasoning to taste; consider adding chili flakes for heat. Leftovers can be stored in the fridge for up to three days or frozen for three months.